Ember

The story

Crafted with passion, served with love

Wood Fire, Fine Wine, and a Chef Who's Cooked at Alain Ducasse

At the edge of the Sonoran Desert, inside We-Ko-Pa Casino Resort on the Fort McDowell Yavapai Nation, Ember has quietly built a reputation as one of Arizona's most serious dining destinations. The concept is straightforward and confident: premium steaks and seafood cooked over wood-fired grills, a whiskey library, specialty cocktails, and a wine program substantial enough to earn Wine Spectator's Best of Award of Excellence in 2021 — recognition that places Ember in a distinct tier among American steakhouses.

The Chef Behind the Fire

The architect of this transformation is Chef Richard Pelz, who joined the resort in 2020. His résumé reads like a tour of the world's most demanding kitchens — La Grenouille and La Caravelle in New York, Le Louis XV under Alain Ducasse in Monaco, and Alinea in Chicago. He trained at the Culinary Institute of America at Hyde Park and once owned Goblin Market in New York City, which earned a Best New Restaurant nomination in its first year. At Ember, he channels that European and American fine-dining experience into a menu built around fire and precision, and now oversees the resort's entire culinary operation across six dining outlets.

The Room and the Experience

The dining room is energetic rather than hushed — guests can watch the culinary team at work, and a separate piano lounge with live entertainment keeps the atmosphere moving. When the Arizona evenings cool, outdoor fireside seating is available seasonally, adding another dimension to the experience. For private occasions, a VIP dining room accommodates up to 24 guests, and an on-site sommelier is on hand to guide wine pairings through what is clearly a carefully curated list.

The combination of a wood-fire-driven American and European menu, a credentialed chef, and a wine program that has drawn national recognition makes Ember worth the drive out along Highway 87 — casino or no casino.