EMBER by CHEF DINGO
Vendor
EMBER by CHEF DINGO is a chef-driven live-fire concept built around Japanese robatayaki-style cooking with an American influence. Using premium binchotan charcoal, we cook skewers of fresh meat, seafood, and seasonal vegetables over an open grill, serving everything hot and fresh directly from the fire.
I’m returning to the Sarasota/Lakewood Ranch community after spending nearly a decade in the area, including seven years at Sarasota’s Indigenous Restaurant under James Beard nominated Chef Steve Phelps, ultimately serving as Chef de Cuisine before relocating in 2024.
Now, I’m bringing EMBER south—a mobile concept focused on FIRE • CHARCOAL • SALT and seasonal ingredients, and the kind of thoughtful food you’d expect from a restaurant kitchen, served in an approachable market setting.
EMBER currently operates in Michigan through pop-ups, markets, catering, and private events, and my wife and I are excited to bring the concept back to the community we called home for nearly ten years.
Season plans are for early November - May ‘27.
Doug “DINGO” Baird
Born and raised in central Michigan, I moved to Florida at the age of nineteen. After many years of cooking and travel, including working for Thomas Keller in Las Vegas, my wife and I settled in Sarasota in 2017.
I quickly found a home at Indigenous Restaurant under Steve Phelps, my greatest mentor to date. We formed a strong bond and I quickly rose the ranks to Sous Chef and eventually Chef de Cuisine. After a seven-year tenor it was time for us to travel and refocus our energy.
Fast-forward to May 2026 and DINGO Hospitality was born. Our first DBA “EMBER by CHEF DINGO” is making waves around Michigan. From private parties to public lunches at Grand Rapids most premier salon, Benji Salon & Spa, it’s safe to say we have secured our position in the area.
Next stop Florida’s Gulf Coast for winter season 26/27, and beyond as we prepare to be a fully functioning bi-coastal mobile STFU.
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