Having spent portions of his life and career in Germany, Virginia, Texas, Colorado, and Massachusetts, Chef Manuel Dollwet has a diverse background that has allowed him to experience many cultures and their cuisines.
His passion for culinary arts started at an early age when he would help his grandfather prepare family dinners. They would create farm-to-table meals harvesting produce from their garden and hand dressing small game. Self-grown and locally-sourced ingredients were always the standard in the Dollwet kitchen. This upbringing gave him a good understanding of what it takes to transform an ingredient into a lively dish.
Dollwet started his formal culinary education at Johnson & Wales in Denver, Colorado. Then started working at places such as the acclaimed TAG Restaurant under Chef Troy Guard, Linger, and the St. Julien Hotel and Spa, a AAA Four-Diamond Property and Forbes Travel Guide Four-Star Hotel. From there he helmed the esteemed team at Bostonia Public House in the financial district of downtown Boston.
Now settling down in Charleston, Dollwet has joined the team at Rappahannock Oyster Bar creating a modern and new take on internationally influenced Lowcountry cuisine.