Mandolin – named one the “50 Best Southern Restaurants in America” and among “Triangle’s Best Restaurants” since it opened in 2011 – is helmed by Raleigh, NC native, Chef Sean Fowler. A premier destination for celebrating North Carolina cuisine, Mandolin is known for its hyper seasonal menu, whole animal butchery, wood fired grill, and food and flowers grown on Fowler’s own Mandolin Farm.
As a child of a restaurateur, Sean developed an early love for made-from-scratch meals and cooking what’s in season while tending his family’s garden, licking spoons in his grandmothers’ kitchens, and hunting and fishing with his father. After attending Johnson & Wales, he honed his skills at the legendary 3 Michelin Star Le Bernardin in New York City, then as a chef at AAA, 5-Diamond Fearrington House Restaurant in Pittsboro, NC, before returning home to debut his modern farmhouse style restaurant, where classic technique and North Carolina’s freshest ingredients are at the center of the plate.
Beyond cooking nightly at Mandolin, tending his family farm and welcoming guests to his home for Mandolin Farm dinners, Fowler serves on the board for the Interfaith Food Shuttle and the steering committee for the Farm to Fork event, and is an advocate in the community for issues surrounding food insecurity and improving North Carolina school meals.