Since starting his career in New York, Chef Marc Alvarez has focused on good products and simple preparations.
A graduate of the Culinary Institute of America and former Executive Chef for Donna Karan’s Urban Zen Foundation, Alvarez has cooked at Aureole, Andiamo, Straw Hat and Malliouhana and helped open the Cafes at New York’s Museum of Modern Art. While a member of Anguilla’s National Culinary Team, he won an award for the most innovative Caribbean dish.
At Ember Alvarez offers wood-fired fare like wagyu beef sliders and grilled crayfish, along with brick oven roasted snap peas. He uses live fire cooking and local and seasonal ingredients that can be complemented with the flavor of smoke from the burning embers.
His talents have received accolades from The New York Times, The Robb Report and Condé Nast and earned him a spot on the “Hot List.”
