Ember is a fine dining experience touring unique locations. Our base is Berlin but we travel and cook wherever our current event is taking place. You won’t be able to find us on maps or knock on our door, but you may get in touch anytime at the address below.
For reservations and questions, please write us at:
info@ember-ofc.com
For the latest updates, follow us on Instagram:
@ember_ofc
TOBIAS BECK
Founder & Head Chef
Tobias learned his trade across five years at renowned restaurants in Copenhagen, Berlin, Japan, Argentina and Mexico. During this time, Tobias fell in love with the freedom and complexity of cooking with burning wood. To get a deeper sense of the majesty that outdoor settings can provide, he travelled to Argentina to learn from Francis Mallmann. The results of his experience come to life at Ember.
HATIM ZUBAIR
Director of Operation, Host & Sommelier
Hatim trained as a City Planner in Toronto and shifted to fine dining a decade ago. Intentionally and keenly honing his expertise as a restaurateur, he worked at Raymonds in Canada and at The Clove Club in London before spending five years as General Manager at Magnus Nilsson’s restaurant Fäviken, in Sweden. He recently moved to Berlin to pursue new challenges and re-examine the guest-dining experience from a different prism.
PAUL GERBER
Sous Chef
Paul began his culinary career at Marly in Mannheim. He went on to work with Atsushi Tanaka in Paris and continued to explore the resources of his hometown, managing a French bistro-style wine bar specialised in wines from Rheinhessen and the Pfalz region. Passionate about wines, he recently sharpened his skills in sustainable gastronomy working at the zero-waste restaurant Nolla in Finland.
We are always interested in meeting like-minded people who wish to challenge their idea of food, service and guest experience.
Ember is a fine dining experience touring unique locations. Our base is Berlin but we travel and cook wherever our current event is taking place. You won’t be able to find us on maps or knock on our door, but you may get in touch anytime at the address below.
For reservations and questions,
please write us at:
For the latest updates,
follow us on Instagram:
TOBIAS BECK
Founder & Head Chef
Tobias learned his trade across five years at renowned restaurants in Copenhagen, Berlin, Japan, Argentina and Mexico. During this time, Tobias fell in love with the freedom and complexity of cooking with burning wood. To get a deeper sense of the majesty that outdoor settings can provide, he travelled to Argentina to learn from Francis Mallmann. The results of his experience come to life at Ember.
HATIM ZUBAIR
Director of Operation, Host & Sommelier
Hatim trained as a City Planner in Toronto and shifted to fine dining a decade ago. Intentionally and keenly honing his expertise as a restaurateur, he worked at Raymonds in Canada and at The Clove Club in London before spending five years as General Manager at Magnus Nilsson’s restaurant Fäviken, in Sweden. He recently moved to Berlin to pursue new challenges and re-examine the guest-dining experience from a different prism.
PAUL GERBER
Sous Chef
Paul began his culinary career at Marly in Mannheim. He went on to work with Atsushi Tanaka in Paris and continued to explore the resources of his hometown, managing a French bistro-style wine bar specialised in wines from Rheinhessen and the Pfalz region. Passionate about wines, he recently sharpened his skills in sustainable gastronomy working at the zero-waste restaurant Nolla in Finland.
We are always interested in meeting like-minded people who wish to challenge their idea of food, service and guest experience.