In 2014, after many years of working in trendsetting kitchens like Chez Panisse in Berkeley and Full of Life Flatbread in Los Alamos, Brian Collins decided to open an eatery with his wife, Harmony. The focus would be wood-fired cuisine composed with local ingredients, served alongside a locally sourced beer, wine and cocktail list. The location? His hometown of Arroyo Grande.

“I was inspired by so many people,” Brian says, “by gathering around the table to enjoy a delicious meal. I always enjoyed the time to talk about our day, to talk about the food.” Even during culinary school and working in top kitchens, he always knew he wanted to have his own spot. “I took little lessons here and there about running a dining room and kitchen, scheduling, training, all of it,” he says.

When the Collinses returned to the Central Coast, they intended to bring everything they’d learned back home where absolutely nothing like it existed at the time. When Ember opened, a line of eager diners snaked out the door. Six years later, that line is still a common sight at the corner of Brisco Road and East Grand Avenue. While the fresh, rustic cuisine at Ember has devotees from far and wide, the key ingredient is community, Brian says. “When I’m in the kitchen and I see a couple walk in and sit at the bar, and their friends show up and they’re having a surprise dinner together, it’s so cool. When I know people’s names and they know mine, there’s a sense of community that’s really amazing.”