Tomás Reyna
Chef and owner
Ember & Oak
Cooking with the whole animal
Tomás opened Ember & Oak in a former boat shed in 2019 with one wood oven and a list of six farms. The menu still changes every day, and nothing that arrives through the back door goes in the bin.
At the Long Table he’ll show how a whole-animal kitchen actually runs: the costing, the cuts nobody orders, and why the cheapest dish on his menu is the one he’s proudest of.