A celebration of fire and sea - Ember & Tide offers a unique blend of coastal comfort and fine dining, all prepared on an open-flame grill with a modern twist.
A celebration of fire and sea - Ember & Tide offers a unique blend of coastal comfort and fine dining, all prepared on an open-flame grill with a modern twist.
A Chef Coming Full Circle
Chef Ashby grew up in Jeffrey’s Bay, and despite working in kitchens across South Africa and abroad, this town has always been home.
“I wanted to tell my own story on a plate,” he says. “Every chef dreams of creating their own menu in their own space. After years of cooking other people’s food, it was time.”
J-Bay, famously chilled and surf-soaked, has long been ready for an elevated dining moment that embraces coastal comfort. Storm saw the gap and filled it with fire.
Why Fire? Why Now?
Ember & Tide’s heart is its Argentinian open-flame grill, a bold move for the Eastern Cape food scene.
“Nothing brings out the natural characteristics of meat like real fire,” Storm explains. “It’s challenging, intense, and forces you to be extremely precise. I love that.”
Half the menu hits the flames, and the open kitchen invites diners into the action. The name says it all: Ember for fire, Tide for the ocean that shaped him.
Food Runs in the Family
Storm didn’t become a chef by accident. Food runs through the family. His ouma owned The Golden Egg in Humansdorp, his grandfather ran a hotel, and many relatives worked in hospitality. His mom, who now runs the Sante Fe coffee shop next door, raised him to be curious in the kitchen.
“While other kids were watching cartoons, I was watching BBC Food,” he laughs. “I’d try to recreate dishes from TV. They never looked right, but it pushed me to keep going.”
He once considered becoming a fly-fishing guide in the Seychelles, but food won.
Kitchens That Shaped Him
Storm’s calm leadership and precision were shaped by years of experience in top kitchens. A major influence was chef Adam Iverson, whose quiet, controlled approach became a model for Storm. His time cooking with Club Med also taught him discipline, stamina, and focus under pressure.
“My philosophy is simple,” he says. “Respect people. Love what you do. And keep perfecting your technique.”
Fine Dining, but Still J-Bay
Storm draws inspiration from global chefs like Heston Blumenthal, but everything about Ember & Tide is grounded in home. It’s refined without being pretentious and elevated without losing warmth. The space feels elegant yet familiar, capturing the essence of coastal comfort that he intentionally crafted.
“It’s elegant, but it still feels like home.”
The Dish That Defines Ember & Tide
For first-time visitors, Storm recommends anything from the open-flame grill. The steaks especially capture the essence of Ember & Tide. The fire, the smoke, the open kitchen, and the ocean breeze make it a full experience.
“The restaurant reflects me completely,” he says. “The colors, the music, the food. It’s everything I’ve learned, brought together in one space.”
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