About Us

Ember & Harvest was founded in 2018 by Chef Marcus Williams and sustainability advocate Jessica Chen, who shared an unwavering belief that extraordinary cuisine begins with extraordinary ingredients. After years of working in fine dining kitchens, Chef Marcus grew frustrated with the disconnect between source and plate. He dreamed of a restaurant where every ingredient could be traced back to a farmer's hands, where relationships meant as much as recipes, and where the seasons dictated the menu rather than the supply chain.

What began as a small 40-seat restaurant in a converted warehouse has evolved into a beloved community institution. Yet despite our growth, our core philosophy remains unchanged: exceptional food is inseparable from exceptional ingredients. We've built deep relationships with over 50 local farms, foragers, and producers within a 50-mile radius of Portland. These aren't just suppliers—they're partners in our mission. We visit their farms regularly, collaborate on seasonal planning, and often feature their stories on our menu.

Today, Ember & Harvest stands as proof that farm-to-table isn't a marketing trend—it's a commitment to quality, sustainability, and community. Every dish tells a story. Every ingredient carries the care of hands that grew it. We're not just serving food; we're celebrating the land, the farmers, and the changing seasons that make this work possible. We invite you to join us at our table and taste the difference that true partnership and local sourcing can make.