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.

He went on to study the culinary arts at Johnson and Wales University in Charleston, SC from 1995-1999. While attending 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, Manning also had a summer internship at Debordieu Country Club between Pawleys Island and Georgetown, SC. He also worked in various kitchens including T-Bones on the Market, Kaminsky’s and Southend Brewery and Smokehouse on East Bay Street.

In 1999, Southend offered Manning the job as sous chef where he gained experience helping to develop a menu that combined fresh, local dishes and attractive prices. Manning went on to become executive sous chef at the Southend Brewery and Smokehouse on the St. John River in downtown Jacksonville, FL for several years until he made the move to Raleigh, where he worked as executive chef with the Southend Raleigh store.

In 2007, Manning was recruited as executive chef for Yancey’s, a downtown Raleigh restaurant that was to open on Fayetteville Street. They opened in the old Hudson-Belk Building, where Manning designed the kitchen, wrote policies, hired staff and created the menu, featuring New Orleans, Cajun, Creole style cuisine.

He was then recruited to assist Chef Ryan Conklin in re-vamping the menu at Rex Hospital, where he honed his craft in health-conscious dishes. In March, 2017, Manning was invited back to be guest chef at the unveiling of the new demo kitchen at the Heart and Vascular Center at Rex Hospital. During this time, he also 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.

Manning’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.” In 2014, Manning, his wife Jennifer, 3-year-old Hannah and 1-year-old Henry opened Manning’s on Main Street in their Clayton community.

“My goal is to bring people downtown,” he said at the opening. In 2021, the restaurant was awarded Business of the Year from the Clayton Chamber of Commerce. With such an exciting venue that boasts a rooftop patio, a large dining room, an upstairs reception room and two rooms for private parties and meetings, coupled with Manning’s exciting southern coastal menu, his vision has become a 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 and Jennifer are building an experience.

“We serve southern coastal cuisine with a fabulous dining and drinking experience that Clayton had never seen before,” he said. “We invite you to join us as so many in the Raleigh, Clayton and Durham areas already have. And, as I always say, ‘whatever you do, do it Manning style.”