Chef Firat Cakir

Chef At Home In Sf

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

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 3 dishes

Aged Balsamic & Fig Crostini Toasted sourdough topped with creamy goat cheese, fresh figs, and a drizzle of aged balsamic vinegar

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

Polenta Bites with Mushroom Ragù Pan-seared polenta rounds topped with savory wild mushroom ragù and Parmesan shavings

Caprese Skewers Cherry tomatoes, mini mozzarella, fresh basil, finished with pesto or balsamic glaze

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

Bacon-Wrapped Beef Skewers Tender beef wrapped in bacon, served with a touch of blue cheese

Mini Crab Cakes Served with sumac aioli

Potato Pancakes Topped with feta cheese crumble

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

• Steak Tartare: Served in a nori chip cone with isot aioli

• Cristal Bread Tuna Tartare: Delicate tuna tartare on crispy cristal bread, topped with microgreens

• Truffle Croquette: Golden, crispy croquettes infused with truffle essence, served with garlic aioli

• Ricotta and Spinach Stuffed Mushrooms: Portobello mushroom caps filled with creamy ricotta, sautéed spinach, and garlic, baked until golden. (VG, GF)

• Zucchini Fritters with Mascarpone Mousse: Lightly fried zucchini fritters, served with a creamy mascarpone mousse

FIRST COURSE

Choose 1 dish

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

•Tuna Belly Ravioli Crudo:, vibrant local citrus vin, confit cherry tomato, yuzu, radish

• Beet Carpaccio: Goat cheese mousse, pickled golden raisins, pomegranate, arugula, mango, citrus segments

•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 with Lemon & Herbs branzino, grilled and seasoned with fresh herbs and lemon, served with roasted fingerling potatoes and seasonal vegetables

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

All inclusive

Lemon Ricotta Cheesecake A light, creamy ricotta cheesecake with a zesty lemon flavor, served with a raspberry coulis

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

• Chocolate Lava Cake: Mixed berry sauce, dark chocolate sauce, fresh berries, walnut crumble, cotton candy, vanilla ice cream

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

FIRST COURSE

Choose 1 dish

• Roasted Cauliflower Sumac chimichurri, crispy chickpeas, lemon-labneh sauce, 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 Baby arugula, fennel, green apple, pico de gallo, crispy capers, Aleppo chili 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