Specialties
Ember & Sage is a Southern Oregon catering, meal prep and private chef company serving the Rogue Valley, Jacksonville, Medford, Ashland, Grants Pass..
We specialize in elevated, seasonal menus built around local organic ingredients and bold, fire-kissed flavors. Services include wedding and event catering, corporate catering, in home private chef dinners (plated or family-style), cocktail bites, grazing displays, and curated meal prep.
We’re allergy-aware and happy to accommodate gluten-free, vegetarian, and vegan needs.
Inquiries are by appointment, share your date, guest count, location, and style of service for a fast custom quote.
History
Established in 2025.
Ember & Sage is a project rooted in the belief that food is our language, a way to celebrate, connect, and turn moments into memories.
Founders Adrian Martin (Executive Chef) built Ember & Sage to bring refined, high-touch hospitality to Southern Oregon.
Adrian’s culinary journey began on the Caribbean island of Sint Maarten, where he grew up immersed in the rhythms and flavors of his father’s restaurant.
With a style that blends global inspiration with local, seasonal ingredients, Ember & Sage creates private chef dinners, weddings, corporate catering, open houses, and private parties throughout the Rogue Valley and beyond.
Meet the Business Owner: Adrian M.
Chef Adrian Martin’s style is rooted in bold Caribbean flavor and refined by classical French technique. He trained in Paris and completed an apprenticeship at the Four Seasons Hotel George V, sharpening a detail-driven approach that balances precision with soul.
Adrian went on to build a career in private dining and luxury yachting.
Along the way, he has cooked for notable guests including Richard Branson and Pat Riley, and he completed a season of Bravo’s Below Deck, bringing his craft and composure into the spotlight.
Today, as Co-founder of Ember & Sage, he brings that same level of refinement to weddings, corporate events, and intimate private-chef experiences throughout the Rogue Valley and beyond. His style is elevated but never fussy, featuring seasonal local ingredients and bold flavor, paired with hospitality that makes clients feel fully taken care of from the first call to the final plate.