Chef Firat Cakir, the talented Chef de Cuisine at Bistro Ember, is a culinary master dedicated to creating unforgettable dining experiences. With an exceptional flair for blending modern Italian and French influences, Chef Cakir’s approach combines innovation and tradition, taking your taste buds on a remarkable journey.

At Ripley Hospitality, we pride ourselves on offering exquisite, farm-to-table meals that showcase the finest local ingredients. Whether you’re hosting a corporate event, private gathering, or a special occasion, Chef Cakir’s culinary expertise will elevate your dining experience to new heights. Your guests will savor the unforgettable flavors, skillfully crafted dishes, and impeccable presentation, leaving them with lasting memories.

Let us bring the artistry of local, artisan meals directly to your home or office, creating a memorable experience that will have your guests raving for years to come. Don’t miss the chance to indulge in an extraordinary dining experience with one of the best chefs in the industry.

For me, cooking is...

An expression of culture and art

I learned to cook at...

Chicago, San Francisco, Detroit, and Salt Lake City

A cooking secret...

Chive Oil, Fresh Herbs and classic French technique.

My menus

Chef's Seasonal Omakase Menu

STARTER

Choose 2 dishes

Crispy Nori Tacos – Spicy tuna, avocado, wasabi tobiko

A5 Wagyu Tartare Cone – Quail egg yolk, yuzu kosho aioli

Cured King Salmon – Beet pickled daikon, dill crème fraîche

Chilled Sweet Corn Soup Shot – Miso, popcorn crumble

Marinated Octopus Skewer – Calabrian chili glaze

Mini Shrimp Toast – Thai herbs, chili-lime drizzle

Grilled Shishito Peppers – Bonito flakes, sesame salt

Tuna Crispy Rice — Spicy ahi tuna, crispy sushi rice, jalapeño, wasabi aioli

Salmon Avocado Temaki — Hand roll style with sesame rice, yuzu kosho mayo

Vegetarian Inari Pockets — Sweet tofu skin, sushi rice, pickled veggies

FIRST COURSE

Choose 1 dish

Hamachi Crudo – Grapefruit ponzu, serrano, cilantro oil

Scallop Carpaccio – Green apple, celery, yuzukosho vinaigrette

Tuna Tataki – Pickled shiitake, black garlic soy

Miso-Glazed Eggplant – Toasted sesame, scallion, bonito

Crab Chawanmushi – Silky egg custard, dashi broth, ikura

MAIN COURSE

Choose 2 dishes

Miso Black Cod – Charred baby corn, citrus ponzu

Seared Sea Bream – Lemongrass dashi, young ginger

Salmon with Sesame Crust – Wasabi pea purée, daikon slaw

Halibut with Saffron Butter – Spring vegetables, lemon oil

Tea-Smoked Duck Breast – Bing cherry glaze, charred leek

Short Rib with Gochujang Glaze – Creamy polenta, scallion chimichurri

Herb-Crusted Lamb Loin – Eggplant purée, pomegranate reduction

Chefs Choose Trio Sashimi Yellowtail, Blue Fin Tuna, Salmon Belly

DESSERT

Choose 1 dish

Black Sesame Panna Cotta – Yuzu granita, mochi crisp

Yuzu Cheesecake – Almond sable, candied citrus

THAI-INSPIRED TASTING MENU

STARTER

Choose 2 dishes

Crispy Lemongrass Chicken Skewers Charred chicken thigh, kaffir lime & chili jam glaze, pickled cucumber ribbons

Seared Scallop with Tom Yum Foam Caramelized diver scallop, galangal-lime emulsion, lemongrass oil, tom yum essence

Mini Roti Tacos Braised short rib, Thai herb slaw, tamarind-chili glaze, crisp roti shells

Coconut Shrimp Toast Savory shrimp mousse, toasted brioche, kaffir lime, chili aioli, micro cilantro

Vegetarian Thai Spring Rolls Fresh rice paper, jicama, mango, Thai basil, sweet tamarind dipping sauce

FIRST COURSE

Choose 1 dish

Silken Tom Kha Coconut Soup Creamy coconut broth infused with galangal, lemongrass, and lime leaf, finished with chili oil Choice of wild shrimp or organic tofu

Green Papaya & Mango Salad Shaved green papaya and mango, Thai basil, chili-lime vinaigrette, roasted peanuts (Can be made peanut-free)

MAIN COURSE

Choose 1 dish

Red Curry Kabocha Pumpkin Roasted kabocha squash, charred eggplant, Thai basil, coconut red curry

Shrimp Pad Thai Wok-fried rice noodles, wild shrimp, tamarind-palm sugar sauce, garlic chive, crushed cashew

Thai Basil Fried Rice Fragrant jasmine rice, garlic, shallots, Thai chili, holy basil, crispy egg

Crispy Skin Branzino with Green Curry Emulsion Seared branzino fillet, baby bok choy, coconut rice, Thai chili-lime oil

DESSERT

Choose 1 dish

Mango Coconut Sticky Rice Pandan-scented sticky rice, sweet Thai mango, salted coconut cream, toasted mung beans

Thai Tea Panna Cotta Thai tea-infused custard, tamarind caramel drizzle, sesame brittle crunch

A MEDITERRANEAN VOYAGE: A MODERN CULINARY EXPERIENCE

STARTER

Choose 1 dish

• Turkish Tartare Sundried pepper paste, isot, pomegranate molasses, finely minced raw beef, bulgur, little gem lettuce

• Dream of Beets: Slow-roasted beets, goat cheese mousse, tabbouleh, pineapple, pickled golden raisins, candied walnuts

• Piyaz: Turkish-style white bean stew with finger potato, curly kale, sundried tomato, ladolemono, mint oil

• Thai Snapper Crudo: — Citrus sauce, sumac, chili oil, tomato confit, peach, mint oil

FIRST COURSE

Choose 1 dish

• Roasted Cauliflower Sumac chimichurri, crispy chickpea, roasted beets hummus, toasted sesame

• Manti: Braised short rib dumpling, garlic yogurt, tomato sauce, smoked mint oil, basil

• Hokkaido Scallop: Creamy polenta, Turkish sundried sujuk, Urfa chili oil, Pecorino Romano

MAIN COURSE

Choose 1 dish

• Pistachio-Crusted Lamb Chops Herb-crusted lamb chops, fresh herbs potato purée, isot reduction, fried basil, feta crumble, charred red pepper oil

• Mediterranean Sea Bass — Olive oil braised fennel, farmer greens, green apple, dill oil

• Chargrilled Ribeye Steak Balsamic reduction jus, barley risotto (keşkek), crispy shallots, fresh herbs

DESSERT

Choose 1 dish

• Chocolate Lava Cake Cinnamon ice cream, hazelnut, tahini, salted caramel, Turkish coffee

• Pistachio Baklava Delight Mascarpone mousse, date, rose water-coconut milk syrup

• Kazandibi (GF, DF) — Burnt rice pudding with coconut and almond milk, coconut flakes, walnut crumble, salted caramel, coconut ice cream

ASIAN FUSION TASTING EXPERIENCE

STARTER

Choose 1 dish

Tuna Tataki Tartare Diced ahi tuna, soy-lime dressing, avocado, crispy wonton chips, sumac aioli drizzle, and seaweed

Chilled Green Papaya Salad Shredded green papaya, cherry tomatoes, charred green beans, pineapple, tamarind-lime dressing, and crushed peanuts

Modern Chinese Chicken Salad Shredded five-spice roasted chicken, crispy wonton strips, napa cabbage, pickled radishes, mandarin segments, sesame-ginger vinaigrette, and candied chili peanuts

FIRST COURSE

Choose 1 dish

Pan-Seared Gyoza Shrimp and vegetable dumplings drizzled with spicy chili oil, served with soy honey cabbage and toasted sesame seeds

Yakitori Skewers Glazed chicken skewers with teriyaki sauce, sesame seeds, Japanese eggplant, scallions, and togarashi

Honey Sriracha Glazed Shrimp Perfectly seared shrimp enveloped in a luscious honey sriracha glaze, finished with toasted sesame seeds, fresh cilantro, and a burst of zesty lime

Thai Curry Mussels Steamed mussels in a fragrant red curry coconut broth with fresh basil and lime

MAIN COURSE

Choose 1 dish

Korean BBQ Ribeye Soy-marinated ribeye steak, grilled asparagus, kimchi, and garlic mashed potatoes

Miso Halibut Pan-seared halibut with a miso glaze, served with wilted baby bok choy and ginger rice

Teriyaki Glazed Salmon Pan-seared salmon, charred broccolini, and crispy rice

DESSERT

Choose 1 dish

Matcha Cheesecake Velvety cheesecake with matcha ice cream and a dusting of matcha powder

Japanese Black Sesame Flan Silky vanilla bean custard with caramelized sugar, black sesame cream, and black sesame ice cream

Thai Tea Rice Pudding Velvety Thai tea-infused rice pudding with coconut cream and crushed pistachios

Chocolate Lava Cake Warm double chocolate cake with black sesame tahini, grape molasses, and vanilla ginger ice cream

La Dolce Vita: A California-Italian Culinary Journey

STARTER

Choose 1 dish

Shrimp Bruschetta Herb-marinated shrimp on garlic-rubbed crostini with diced tomato, basil, and balsamic

Tuscan White Bean Bruschetta Pureed cannellini beans with garlic, rosemary, and olive oil, topped with sun-dried tomatoes

Asparagus Arancini: Crispy risotto balls with asparagus and Parmesan, served with lemon aioli

Steak Tartare: nori chip, isot aioli, egg yolk jam. radish

Tuna Tartare with Lemon & Capers Sustainably sourced tuna mixed with lemon zest, capers, and a touch of olive oil, served with crispy crostini

Burrata with watermelon Gazpacho: Creamy burrata, watermelon, heirloom tomato, preserved citrus vinaigrette, basil oil, toasted lemon bread crumble

FIRST COURSE

Choose 1 dish

•Italian Meatballs: Tender Italian meatballs, creamy ricotta, slow-simmered tomato-basil sauce, braised greens, bright Meyer lemon

Porchini Ricotta Ravioli: Ricotta fonduta, spinach soffritto, cherry tomatoes, butter sauce, Parmigiano Reggiano

King Prawns: Succulent king prawns, luxurious champagne cream sauce, earthy maitake mushrooms, Urfa chili oil, crushed walnuts, focaccia bread

• Spanish Octopus: Tender octopus, baby potatoes, chimichurri, mustard greens

• Olive Oil Braised Fennel: Baby purple potatoes, Italian beans, orange sauce, dill oil

• Lemon Clam Spaghetti: Lemon-Urfa chili cream sauce, chives, white wine, parsley oil, lemon bread crumble

MAIN COURSE

Choose 1 dish

Branzino: wild mushroom risotto, broccoli di ciccio, fig balsamic glaze

Lamb Chops with Rosemary & Garlic Tender lamb chops, marinated with rosemary, garlic, and olive oil, served with a side of sautéed greens and a creamy polenta

Prime Ribeye Steak: Creamy polenta, sautéed wild mushrooms, Brussels sprouts, Aleppo pepper oil, luscious beef jus

Golden-Seared King Salmon: Perfectly cooked salmon, beurre blanc sauce, parsnip purée, summer zuchini

DESSERT

Choose 1 dish

Olive Oil Cake with Orange & Almond Moist olive oil cake made with almonds and orange zest, paired with a dollop of whipped cream

Tiramisu, lime mascarpone mousse, lime zest

Coconut Panna Cotta (VG, DF, GF) — Coconut panna cotta, raspberry , lemon sorbet, fresh berries, pistachio,