Our story · California to Arizona
Two places. One fire.
Oak & Ember starts with the barbecue of home, and a new community to share it with.
Our beginning
Home has a certain flavor.
Jeremy grew up in Orcutt, in California’s Santa Maria Valley. Santa Maria barbecue was part of the world around him, and something he wanted to learn to do with real care.
That interest became a love of the craft: choosing the wood, building the fire, watching the heat, and giving good ingredients room to stand on their own.
Our grill was custom-built in Santa Maria, and our red oak comes from Santa Maria too. Both have made the trip to Cottonwood, where Jeremy and Diana are bringing the remaining pieces together for the first meals in the Verde Valley.
Diana · The heart of the table
Homestyle cooking. Made with love.
Diana brings her own passion to Oak & Ember: the kind of homestyle cooking that makes people feel cared for. Her sides, salsas and guacamole are an important part of the meal we want to share.
For Diana, cooking is a way to put love into something you can pass across the table. Alongside Jeremy’s love of Santa Maria barbecue, it gives Oak & Ember its sense of home.
What we believe
The simple things take care.
Real wood, open fire, and paying attention. Seasoning that complements the food. Being honest about where we are and what comes next.
Tri-tip is at the center, with chicken quarters, beef ribs and Diana’s sides alongside it. We want the food to feel generous, honest, and worth coming back for.
Giving back belongs in the plan from the beginning. As Oak & Ember gets established, we want community meals to be a regular part of what we do.
Help us build the beginning
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