Mandolin | Raleigh, NC
Sean, a Raleigh native, is at the helm of Mandolin in the historic Hayes Barton neighborhood, which was named one of the Triangle’s Best Restaurants and one of the 50 Best Southern Restaurants in America.
Like the City of Oaks, Mandolin is Southern at its roots and draws influences from around the world. Open for dinner and brunch, Mandolin is known for its hyper-seasonal menu, whole-animal butchery, wood-fired grill, and food and flowers grown on the chef’s Mandolin Farm.
The son of a restaurateur, Sean developed an early love for made-from-scratch meals and cooking with high-quality, seasonal ingredients. After attending culinary school at Johnson & Wales in Colorado, Sean honed his skills at the legendary three Michelin Star Le Bernardin in New York City, and then as a chef at AAA, five Diamond Fearrington House Restaurant in Pittsboro. He opened Mandolin in 2011.
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Sean is participating in the Sustainable Classroom on 10/18 and the Fall Fête on The Green on 10/19.