Chef Carson Jewell
In the heart of Wilmington, N.C., where Cape Fear River meets the Atlantic, Chef Carson Jewell of Manna crafts a testament to the region's rich seafood heritage. His approach isn't just about cooking; it's a deep-rooted connection to local waters, local ingredients and the hardworking people who bring it to our tables.
Jewell's culinary journey, woven with family experiences, travel and working in top Wilmington restaurants, including perhaps the most memorable and iconic of all time, Caffe Phoenix, has culminated in a philosophy that prioritizes freshness and locality with deep respect for land and waters.
Walk into Manna, celebrated as one of the city’s best restaurants, and you'll always find dishes that highlight North Carolina’s coastal bounty. “I take seafood cookery very seriously and I think it is an area of my cooking that stands out from other chefs,” Jewell said.
“We always use the freshest, most local seafood we can get. Our oysters come straight from the farmer, and our fish is always in season.”
Jewell builds relationships with local commercial fishers and shellfish growers, ensuring that the seafood on your plate is not only fresh but also sustainably sourced. The chef seeks out under-utilized seafood not just to introduce diners to a wide, tasty variety but also to curb demand for stressed species.
“Seafood and sea life isn’t respected the way it should be. People should branch out, so we don’t catch all the flounder, tuna, grouper, etcetera.”
This dedication translates into vibrant, flavorful dishes such as seasonal mignonettes and sorbets Jewell uses to dress raw oysters, for example green tomato mignonette and pickled onion sorbet. “I really like working with oysters. I do one with a quail egg yolk, trout roe and fermented chile.”
An avid surfer drawn to waves off Nicaragua and a guitarist and singer with the popular Wilmington band No Dollar Shoes, Jewell draws on inspiration across his experiences, starting as a child when he cooked alongside his parents and grandparents. Growing up crabbing, clamming and oystering with his grandfather instilled in him a profound respect for the ocean and its resources.
Local style mingles with world favors in thoughtful dishes like crispy friend North Carolina sheepshead with creamed English peas and red onion-green tomato remoulade or olive oil-poached big eye tuna, docked in North Carolina, with handmade fregola, roasted aji, capers, preserved lemon and pickled herbs.
More than a chef, Jewell is a curator of coastal flavors, a steward of North Carolina’s seafood legacy. He invites diners to experience the true taste of the sea, one meticulously crafted dish by dish. His work at Manna is a delicious reminder that the best meals are often the ones that tell a story of the land, the sea and the people who bring it to life.
Follow Jewell on Instagram at @carsonjewell_ilm.