About Ember & Vine

The Chef

Marcus Hale

Executive Chef & Co-Founder

"I spent a decade cooking in other people's kitchens before I understood what I actually wanted to say with food. Ember & Vine is that answer."

Marcus trained under Francis Mallmann in Patagonia, where he fell in love with live-fire cooking. After stints at Noma and Chez Panisse, he returned to San Francisco with a clear vision: a restaurant where the fire does most of the talking.

His approach is deceptively simple — exceptional ingredients, an open flame, and the patience to let both do their work. No foam, no tweezers, no pretense. Just food that tastes like exactly what it is.