Howard Manning

Howard McIntyre Manning grew up immersed in the rich culinary traditions of South Carolina where he developed a passion for cooking at an early age.  Howard went on to study the culinary arts at Johnson and Wales University in Charleston, SC from 1995-1999.  While at culinary school Manning worked in the kitchen at the award-winning Anson Restaurant (Wine Spectator Award of Excellence and cover of Gourmet), an opportunity to observe and learn from Christopher Nason who was developing “Southern Flavors – Contemporary Cuisine of Charleston Heirloom Foods” during this time. During his four years at J&W, Howard also had summer internship at Debordieu and worked in the kitchens at T-Bones and Southend Brewery and Smokehouse on East Bay Street.  In 1999, Southend offered Howard the job as sous chef where he gained experience helping to develop a menu that combined fresh, local dishes and attractive prices.  Howard went on to become sous chef at the Southend Brewery and Smokehouse on the St. John River in downtown Jacksonville, Florida for several years until he made the move to Raleigh, North Carolina where he worked as executive chef with the Southend Raleigh store. In 2007, Howard, recruited as executive chef for Yancey’s a new downtown Raleigh restaurant, designed the kitchen, wrote policies, hired staff, and created the menu, featuring a New Orleans, Cajun, Creole style cuisine. Most recently, he was a chef at Rex Hospital, where he honed his craft in health-conscious dishes. During this time, Howard had the opportunity to study in France under chefs Erick Vedel and Madeleine Vedel at Provence Cooks in Arles, learning how to prepare local dishes with fresh ingredients from the bounty of Provence.

Howard’s culinary style draws inspiration from his southern heritage, his culinary training, and his embrace of the southern coastal states as his culinary home, combined with the best ingredients from local farms and purveyors.   Based on this formula he has won numerous awards including winning the “People’s Choice Award” twice at The Taste of Carolina.”  He also won “Best use of Local Ingredients” 2013 at “The Taste of Carolina and  1st Place at “Squealing on the Square” for his barbeque.  In 2007, he won the“People’s Choice Award” for gumbo at “Toast of the Triangle.”

Howard, his wife Jennifer, three year-old Hannah and one year old Henry are excited about bringing Manning’s on Main Street their Clayton community.  “My goal is to bring people downtown,” he said.  And with such an exciting new venue that boasts a rooftop patio, a large dining room, an upstairs reception room, and two rooms for private parties and meetings, coupled with Howard’s exciting southern coastal menu, his vision will soon become reality. From the careful design and renovation of the century old building on Main Street to the decoration with family pieces and whimsical artwork, Howard is building an experience.  “We will be serving southern coastal cuisine in a fabulous dining and drinking experience that no one in Clayton has ever seen before.  Join us.”

Manning's Staff

Our staff is to provide our Guest with an exceptional dining experience every step of the way. Our food and drinks will be held to the highest standards of quality, freshness and seasonality and combine both modern-creative and traditional southern styles of cooking. Our service will be impeccable, providing our Guest with a warm and friendly environment while also showing professionalism, expertise, and integrity. 

Our establishment will be a first class facility to be proud of creating lasting relationships and memories through exceptional food, drinks, and music.