Caleb’s collaboration with Chef Chris and Idie Hastings continued from Hot and Hot Fish Club to their second restaurant, OvenBird.

Located in Birmingham’s Pepper Place, OvenBird explores live-fire cooking through a Spanish-inspired menu that celebrates tradition, culture, and flame. Caleb photographs for the restaurant several times a year, capturing its energy, craftsmanship, and evolving culinary story. Chef de Cuisine Ramon Gonzales leads the kitchen with creativity and skill. A native of Lima, Peru, Ramon grew up learning the intricacies of his family’s catering business before finding his way into professional kitchens in Alabama. His background and passion for live-fire cooking bring depth and authenticity to OvenBird’s Spanish-inspired menu.