Ember & Ash is a “snout-to-root” restaurant with a custom built, all wood burning hearth. Our focus is to work with local farms and purveyors that are dedicated to minimizing their carbon footprint, while showcasing the best ingredients our region has to offer. Our thoughtfully engineered food and beverage programs have allowed us to utilize all the parts of our ingredients to reduce waste and promote sustainability.
Scott Calhoun, Executive Chef, has a varied culinary background who started working at a local sandwich shop in Lancaster, PA and never looked back. At 23 he attended The Culinary Institute of America. Upon graduation he accepted a job in NYC at Jean Georges, where he met Dave. When he left JG he ventured to Philadelphia to work for Marc Vetri and Jeff Michaud at Osteria. He remained with the Vetri group moving on to open Lo Spiedo (Now Bar Amis) as the head chef, moving on to take a position as Chef De Cuisine for Stephen Starr’s Parc on Rittenhouse Square. And eventually took over as the Executive Chef at Spice Finch for Jen Carrol in the Warwick Hotel. Scott’s 19 plus years of experience in kitchens has molded him into the creative driven chef he is today.
Dave Feola, Executive Chef, began his career in Rome, NY working in a local Italian restaurant. He then moved to NYC where he began in a small sushi and izakaya restaurant. After that he worked at Mesa Grill, Toqueville, and Jean Georges. After leaving NYC he also migrated to Philadelphia to assist Greg Vernick with the opening of Vernick Food and Drink. He stayed there for 5 years before moving on to become the executive chef at South Gate, a Korean street food favorite in Rittenhouse. His last stint before this venture to open Ember & Ash was with Stephen Starr’s Barclay prime, where he focused on honing in his butchery and meat skills at the acclaimed steak house. Dave has been in the restaurant business now for over 21 years, which has given him an incredibly fine-tuned attention to details and work ethic that are unmatched.