Chef Manuel Dollwet’s culinary journey spans continents and coasts, shaped by time spent in Germany, Virginia, Texas, Colorado, and Massachusetts. This diverse background has immersed him in a rich tapestry of cultures and cuisines, each leaving its mark on his evolving culinary style.

His passion for cooking took root early, in the warmth of his grandfather’s kitchen. Together, they prepared rustic farm-to-table meals, harvesting fresh produce from their garden and hand-dressing small game. The Dollwet kitchen was a place where self-grown and locally sourced ingredients weren’t just preferred—they were the standard. These formative experiences instilled in him a deep respect for ingredients and a keen understanding of how to transform them into vibrant, expressive dishes.

Dollwet honed his craft at Johnson & Wales University in Denver, Colorado, before gaining experience at acclaimed establishments such as TAG Restaurant under Chef Troy Guard, Linger, and the St. Julien Hotel and Spa—a AAA Four-Diamond and Forbes Travel Guide Four-Star property. He later led the esteemed culinary team at Bostonia Public House in Boston’s financial district.

Now based in Charleston, Chef Dollwet has joined forces with Chef Vivian Howard to reimagine Lowcountry cuisine through a modern lens—infusing it with the bold, soulful flavors of Eastern North Carolina and the global influences that have shaped his career.