There’s a reason everyone at the party always gathers in the kitchen. It’s about more than just the food. It’s about community and connection. We invite you to pull up a chair and stay awhile around our wood-burning oven as we share our craft and our stories with you. It’s like one big dinner party—and you don’t even have to clean the dishes at the end of the night.
From the Hearth
Kitchen
If the gleaming bright-red heritage Berkel flywheel meat slicer on our countertop doesn’t say we’re serious about food, we don’t know what does. Watch us slice country ham and charcuterie to order as you peruse the chalkboard for our plates of the day. Our double-entry wood-fired oven is blazing from dawn ‘til dusk, stoked with different kinds of wood for subtle smokiness and maximum control over the cooking process, making us one of the best Charlotte restaurants in uptown. Feast your eyes on signature offerings like our slow-roasted whole lamb shoulder or Berkshire pork shank that we cook overnight—we’re in no rush. Or nourish your cravings with leafy greens, wholesome grains, and charcoal-grilled seafood and chops.
Bar
We’ve got an independent streak: We source our suds seasonally from dozens of local limited-production Charlotte breweries that brew less than 2 million barrels a year. Which of our 24 craft beers on tap will you try first? Each one’s precisely poured into the perfect glass for maximum enjoyment. Come cocktail time, art meets science during our daily bar ritual as we carefully concoct small-batch libations just a few liters at a time. Each premium drink is decanted into a canister, tapped, shaken, and garnished to order. Red, white, and bubbly are tapped in full or half pours so you can sample a few—now that’s the spirit.
Luis Rojas, Chef de Cuisine
Luis Rojas oversees our distinctive culinary offerings at both Stoke and Coco and the Director. He has worked with an array of cuisines, from Japanese to Italian to contemporary American, but his true passion and success is in Pastry Arts. While in school at Johnson & Wales University, he was named the 2008 Johnson and Wales Teen Pastry Chef of the Year. Luis has worked as both a Lead Pastry Chef for the Orlando World Center Marriott and a pastry chef for Compass Group, but he enjoys the creativity he is able to express at Stoke and Coco and the Director. While he’s not working, Luis finds time to give back to rising culinary stars by training and coaching a local high school culinary team.
JORDAN JOHNSON, Senior Food & Beverage Operations Manager
Jordan Johnson ensures expectations are exceeded for each and every guest we welcome to Stoke. Your experience is her number one passion and priority.
She fell in love with the world of food and beverage during college, when she got her first job as a server at a restaurant near campus. She loves that each day in a restaurant is different, with new people coming through the doors and new ways to brighten their day.
Upon graduating from University of North Carolina-Charlotte in 2017, she moved into managing food and beverage concepts at hotels. In 2021, Johnson became Senior Food & Beverage Operations Manager at Charlotte Marriott City Center, overseeing Stoke restaurant, Coco & the Director coffee shop, our on-site Marriott Elite Member Club (M Club), and private dining bookings. Johnson’s expertise, attention to detail, and outgoing personality allow us to maintain our high quality food and beverage offerings, attentive service, and our overall distinctive dining experience.
Contact Jordan if you’d like to book a large party at any of our venues, Stoke, Coco & the Director, and The Dock.
Grab an Apron
If you’ve got the chops, we want to hear from you. Search careers at Marriott Careers – Charlotte Marriott City Center to get cookin’.