Manuel Dollwet

Having spent portions of his childhood in Virginia, Texas and Colorado as well as Karlsruhe, Germany, and Warsaw, Poland, chef Manuel Dollwet has a diverse background that has allowed him to experience many cultures and their cuisines.

His passion for the culinary arts started at an early age when he would help his grandfather prepare family dinners. They would create farm-to-table meals harvesting produce from their garden and hand dressing small game. Self-grown and locally-sourced ingredients were always the standard in the Dollwet kitchen. This upbringing gave him a good understanding of what it takes to transform an ingredient into a lively dish.

In 2012, Dollwet started his formal culinary education at Johnson & Wales in Denver, Colorado. He soon began his cooking professionally, first as a line cook at the acclaimed TAG Restaurant under Chef Troy Guard before heading to Linger, an international street food-inspired restaurant, where he moved quickly up the kitchen ranks.

After graduating from J&W, he joined SALT, an American Bistro in Boulder, Colorado. From there, Dollwet took on his first Sous Chef position at Colterra, a classical Tuscan-inspired farm-to-table restaurant, in Niwot, Colorado. In 2015, he began a mentorship with French Chef Laurent Mechin at St. Julien Hotel and Spa, a AAA Four-Diamond Property and a Forbes Travel Guide Four-Star Hotel also in Boulder. Together, they worked multiple food and wine pairing competitions as well as a James Beard Dinner, always winning in the top three.

Dollwet moved to Boston, Massachusetts in 2018 and began his East Coast career at Bostonia Public House. First hired as a Sous Chef, he has continued to take increasing levels of responsibility, creating his own team and finally taking helm of the restaurant as Executive Chef in 2021.

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