Our Story
Built Around the Table
Ember & Oak Kitchen opened in 2019 with one goal: create a place where people actually want to linger. Not just eat — but stay, talk, and come back.
From a Dream to Downtown Raleigh
Chef Marcus Webb spent years cooking in Michelin-starred kitchens before deciding he wanted something more personal. He partnered with childhood friend and hospitality veteran Diane Okafor to open a neighborhood restaurant that felt as comfortable as it did impressive.
The name “Ember & Oak” was chosen deliberately — fire and wood, two elements that define how we cook. Low and slow. With intention.
What We Stand For
Local First
We partner with farms within 100 miles of Raleigh. Fresh produce, free-range proteins, and seasonal menus that change with the land.
Community Rooted
From fundraisers to private events, we see our dining room as an extension of the neighborhood we call home.
Craft Over Shortcuts
Everything from our sauces to our bread is made in-house. We don't cut corners because we believe the difference shows up on the plate.
“Every plate is a promise to do it right.”
The People Behind the Plates
Meet the Team
Marcus Webb
Executive Chef & Co-Founder
Trained in New Orleans and New York, Marcus brings 15 years of fine dining experience to every plate. His philosophy: bold flavors, local roots.
Diane Okafor
Pastry Chef
Diane studied at the French Culinary Institute and has a passion for turning simple ingredients into unforgettable finales.
Liam Hargrove
Bar Director
With a background in craft distilleries and NYC cocktail bars, Liam curates a drinks menu as thoughtful as the food.