About Ember & Thyme
A Small Studio with
a Big Love for the Table
Founded in 2016 by Chef Adrian Vale, Ember & Thyme brings restaurant craft into private homes — seasonal menus, calm service, and evenings that feel entirely your own.
Our Story
From a Single Supper Club to Napa's Private Table
It began with twelve friends, one long table, and a menu written that morning at the farmers' market. Word travelled, tables grew longer, and Ember & Thyme became a full-time studio for private dining.
Today our chefs cook more than two hundred evenings a year — anniversaries, weddings, quiet Tuesdays that deserved better. The philosophy hasn't changed: shop the season, cook with care, and leave every kitchen cleaner than we found it.
Adrian Vale
Founder & Private Chef
9+
Years at the Pass
1,800
Evenings Served
4.9
Average Rating
What Guides Us
Three Promises, Kept Every Evening
01
Season First
Menus are written from the market each week, so the plate always tastes of right now.
02
Calm Service
Invisible when you want conversation, present the moment you need anything.
03
Spotless Exit
We shop, cook, serve and scrub. You wake to a clean kitchen and a good memory.
The Studio
Chefs You Will Know by Name
Elena Marsh
Sous Chef
Ruth Callahan
Pastry Chef
Priya Nair
Events Lead
Guest Stories
Evenings Our Guests Still Talk About
★★★★★
“The tasting menu for my parents' anniversary was flawless — every course felt personal.”
Hannah Whitmore
Anniversary Dinner
★★★★★
“They catered our wedding for eighty guests and not a single plate was less than perfect.”
Sofia Bennett
Wedding Client
★★★★★
“Weekly meal prep changed our household. Healthy, delicious, and always on time.”
Amara Okafor
Meal Prep Client
Questions & Answers
Everything Worth Asking
How far in advance should we book?
Two to four weeks is ideal for weekends; weekday evenings can often be arranged within a week. For weddings, we recommend three to six months.
Do you handle dietary restrictions?
Always. Vegetarian, vegan, gluten-free, kosher-style and allergy-aware menus are part of everyday service — just tell us when you enquire.
What does the kitchen need from us?
A standard home kitchen is plenty. We bring specialist equipment, serveware on request, and leave the space spotless.
How is pricing calculated?
Per-event packages start at $289 and scale with guests and courses. Groceries are always included — no surprise receipts.