Step beyond the velvet curtain and into the heart of Velvet Ember—the kitchen. Here, precision, creativity, and fire collide in beautiful harmony. Executive Chef Julien Moreau and his team work with laser focus, guided by intuition and years of fine dining experience.
At Velvet Ember, the kitchen isn’t just a place of preparation—it’s a stage. Flames dance beneath cast iron skillets, delicate microgreens are placed with tweezers, and sauces are brushed like paint onto hand-crafted ceramic plates.
The ingredients are locally sourced and seasonally driven. Whether it’s the ember-roasted duck breast with wild berries or the smoked beet tartare with citrus ash, each dish captures a balance between earthiness and elegance.
What defines the kitchen at Velvet Ember isn’t just the food—it’s the passion that burns behind every plate.
