No Regrets
By Chris Wadsworth
Chances are many of you know Christian Puccio – he’s a bit of a celebrity around Ashburn, at least among the community’s foodies.
For more than seven years, he was general manager of the much-loved Ahso Restaurant in Brambleton Town Center. He greeted guests, trained staff, “touched tables” and helped make for memorable dining each night.
So, there was some shock and awe when Puccio, who lives in Brambleton with his wife, Alison, and their three children, announced in 2025 that he was leaving Ahso to open his own restaurant – the buzzy Oak & Ember Tasting Room & Market on Little River Turnpike in Aldie.
It wasn’t Puccio’s first time at the helm of a restaurant. In 2003, when he was in his mid-20s, he opened Puccio’s New York Deli in Leesburg. He sold it six years later but is proud that it’s still going strong today under the new owner.
After the deli, he took his career upscale by working for the Metropolitan Hospitality Group (MHG), operators of well-known Washington-area establishments like Circa, Open Road and Salt. Then came his years at Ahso.
So, when Puccio opened Oak & Ember in January, it was just the latest step on a career path he’s been crafting his whole adult life. Roughly eight months into the tasting room’s run, Ashburn Magazine checked in with Puccio on the trials and tribulations of taking this big career leap.
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Q: Tell us about Oak & Ember.
“We consider ourselves ‘Modern American Appalachian’ Cuisine. The menu is intentionally focused and tight, allowing us to source exceptional local ingredients. We’d rather do a smaller number of things exceptionally well. That approach allows us to maintain quality, minimize waste and be more efficient. We do sandwiches, salads and flatbreads for lunch, and fresh pastas, dry-aged steaks and seafood for dinner.”
Q: Your restaurant is “out in the country” – roughly a 20- to 30-minute drive from Ashburn, but that puts you right in the heart of Loudoun’s farmland.
“I knew I wanted to work with as many local farms and purveyors as we could. I’m always shocked at how many restaurants around here do not take advantage of all there is to offer in this area. My Chef de Cuisine – Tarek Kipry – has built some very strong relationships with many of the farms in the area. When you come in, we have a chalkboard that lists every [farm] we use.”
Q: What does the name Oak & Ember mean?
“We are wine and bourbon forward here. Oak is where wine and bourbon develop their character. Ember represents the fire, the warmth and the food that bring people together.”
Q: After all those years at Ahso, why did you want to launch your own venture?
“Once you own your own business, it’s quite humbling to go work for someone else. I knew I wanted to have my own place again, but I also knew I had a lot to learn. Working for MHG and Ahso helped me grow both personally and professionally. Matt Carlin, who is the president of MHG, was my neighbor and great friend. We would have weekly ‘debrief’ sessions over some beers and Golden Tee. Jason and Tiffany Maddens at Ahso hired me and gave me a great opportunity to help grow and build their brand. I’m very grateful for those opportunities as they paved the way for Oak & Ember.”
Q: What has been the biggest surprise about owning your own restaurant again?
“The biggest surprise is how personal it becomes. You think you’re opening a restaurant to serve great food and wine, but you end up becoming a part of people’s lives. Some of my guests I’ve known for the better part of eight or nine years – dating back to early Ahso days. I’ve literally seen first dates turn into anniversaries, children graduating college, parents becoming grandparents, staff growing up and getting married. It’s pretty wild.”
Q: What has been the hardest lesson learned?
“Clearly the hardest part is the strain it can put on my family. We all knew I’d be working a lot. I know running a successful business means long hours, sacrifices and constant pressure. Knowing that still doesn’t make the hardest part any easier – and for me that’s missing time with the family and the dogs.”
Q: What is one thing you would do differently if you could go back in time?
“I try to live by the motto of ‘No Regrets.’ I’ve made plenty of mistakes along the way, but I believe every one of them taught me something and helped lead me to where I am today. Even the wrong turns have been part of this journey.”
Q: What’s been the best part about owning a restaurant?
“Definitely the friendships. I love what this place is all about. It’s a vibe! I’ve seen so many new friendships made here and have also been a part of many of them. I’m super proud of what this place has become in such a short time.
Q: What advice would you have for anyone reading this who is interested in opening a restaurant?
“I think some people think I spend my days tasting wine or trying new dishes. In reality, I’m spending more time thinking about broken equipment, plumbing, AC/heating, staff schedules, payroll, etc. Nothing humbles you faster than owning a restaurant.”
Q: But you must be able to stop and savor what you’ve accomplished?
“I’m a numbers guy. I tend to measure success by the numbers. I’m constantly crunching them and using them as a barometer for how we’re doing. I often get lost in that – and it takes a guest or two each evening, [who] come find me just to tell me how special this place feels. One of my guests told me, ‘Success isn’t always something you can measure on a spreadsheet.’ Maybe that should be my next tattoo.”
IF YOU GO
What: Oak & Ember Tasting Room & Market
Where: 39285 Little River Turnpike, Aldie
More Info: 703-574-9405 or oakandemberr.com. (Note the extra “r” at the end of the URL.)