Top five 🤝 Top Chef. Being selected as one of the 15 original cast members for the Emmy-, James Beard- and Critics’ Choice Award-winning series is an accomplishment in itself—but to rise through the ranks to make it in the top five? The feeling can only be described as “crazy,” says M Tempura chef de cuisine Savannah Miller. The Durham-based culinary star also advanced to the top four (!), while Manny Barella of Raleigh Iron Works’ newly bowed Jaguar Bolera finished in fifth place.
But the road to the finals was no cakewalk: “Everybody’s hands shoot up for a James Beard or Michelin-starred kitchen–and I don’t have either of those things,” Miller humbly noted on the premiere in a room of celebrated chefs. But as host Kristen Kish then portended, “Once you get in the Top Chefkitchen it doesn’t matter at all.” Clearly—as Miller culminated her time in Wisconsin by winning three Quickfires in row and the final elimination challenge to make it to the finals. “I’m not just going to the finals,” she gushed. “I’m going to the finals with the most wins in Wisconsin, and I feel like I’m the one to beat here. I’m realizing it, and I think other people are too.”
Barella—a season star in his own right—reflects fondly on the pressure cooker of an experience: “This was the most exhilarating, challenging and yet rewarding experience of my life,” he tells Raleigh Magazine. “My wildest dream and then some.” And, boy, was it wild to watch—full of ups and downs, twists and turns, and lots of delicious dishes, natch. Leading up to the finale, we tapped the duo for their hot takes from the show.
On Top Chef goals going in:
MB: I definitely did not get into cooking thinking one day I’d compete on Top Chef. That said, Top Chef is about putting the best of the best in the kitchen together, and I wanted to be part of it. Competing against other amazing chefs is a great way to fight off imposter syndrome. I came to embrace that.
SM: I’ve been a huge fan of the show for so many years, and the idea of competing has been on my career bucket list. I really think Top Chef is on another caliber when it comes to cooking competitions. I love it because you really get to know the chefs every season, and that level of intimacy combined with the creative nature of the challenges—it’s a joy to watch.
Show highlights:
MB: It was everything you see on screen—exciting, challenging, thrilling, tough and rewarding.
SM: I really enjoyed getting to know the other chefs. And a twist I was not expecting was that I’ve made lifelong friends who all happen to be just as kind as they are talented—and that’s saying a lot.
On landing top five:
MB: It was really exciting to get to cook with Danny, Dan, Savannah and Laura. This is a beautiful, beautiful ride and a beautiful experience for everyone involved.
SM: Experiencing the highs and lows of the competition and finding myself in the top 5 was such a proud moment. I could look around and feel that I truly belonged among these chefs and it gave me an overwhelming sense of pride. … I am forever grateful.
Biggest takeaways:
MB: I learned a lot more about myself [throughout] the competition. I’m more resilient and creative after the experience.
SM: The confidence you can build from really diving into the experience of cooking under extreme pressure and putting yourself out there on national TV—it’s a lesson I really hope to hold onto in my career for years to come.
*Responses have been lightly edited for length and clarity.
Games, grub and guzzles galore found at Raleigh’s first eatertainment concept.
Raleigh Iron Works’ newly bowed eatertainment concept Jaguar Bolera is truly a feast for the senses—NTM a playground of various social activities for all ages (think duckpin bowling, karaoke, darts and foosball—even “makertainment” craft kits).
From the moment you walk into the colorful, vibrant space, your eyes are immediately drawn to the stunning wallpaper, intricate design details and furnishings, and pockets of play areas—and, naturally, your nose will certainly perk up from the smells wafting from the kitchen. In short, it’s sensory overload—in the best way—and you’ll no doubt find yourself wanting to dive deeper into the space to take it in from top to bottom.
The thoughtful design can be traced back to a single artificial muse manufactured by the Jaguar Bolera team: a “1950s gal in her heyday who hung out at the social club,” explains founder/CEO Robert Thompson. “We spent some time thinking about her life and the objects and activities of someone in the 1950s—and you’ll see that spread throughout the venue.”
See: the brooches embedded in the host stand, light fixtures mimicking rattan garden baskets (she likes to garden), lots of flowers (note the custom-made pedal-shaped chair backs), her plateware-inspired pictures, a mirror encased in a tortoise-style frame (a nod to her sunglasses, natch), and womenswear patterns like vintage tweed and plaid—never mind the poodles in the unisex bathrooms (she, like Elvis, loves poodles).
All together, the design-forward environs make for the perfect backdrop to relish in the massive eatertainment concept, this version of which also involves a scratch kitchen and craft beverages. As the name nods (jaguars are indigenous to the American South and Mexico), Southern and Mexican fare shine at the hands of Culinary Director and current Top Chefcontestant Manny Barella, with the cuisine taking inspo from his youth South of the Border and past restaurant experience across the South, not to mention a stint at an Austin ’cue joint.
Doubling down on the food-first MO, Thompson maintains: “Bowling is an activity we have, but what we are is a restaurant that serves fantastic food. It’s great that Manny ended up being offered to compete [in Top Chef] because it makes my job easier trying to get my message out there that we’re serious about the food.”
At the capable hands of Barella, the menu perfectly marries the two cuisines in dishes like pork belly burnt ends (find better pork belly—we’ll wait), smoked brisket tacos, lamb birria taquitos, shrimp and grits, and pork ribs al pastor. To boot, less expected yet authentic plates like beet hummus are an ode to a dish Barella used to throw on the grill and eat while his family was cooking steaks in Monterrey, Mexico. Sunday Funday will also be in full force thanks to brunch selects like churro monkey bread, huevos rancheros, chilaquiles and lemon ricotta pancakes.
“I’m pouring my Mexican heart and Southern soul into every dish on the menu,” says Barella. “From the pimento cheese and sliced brisket to the cochinita pibil and lamb birria taquitos and every dish in between, I’m excited to share the flavors of Jaguar Bolera with Raleigh.”
Moving away from the traditional casual dining setting, the social destination plays into a food hall-style service where guests order at a counter—and the food finds you via a pager that tracks what table you’re at (the future is here, y’all). “The idea that we’re using a tech approach to stuff but still doing real scratch and careful food is what excites me,” emphasizes Thompson.
Not to be left out, when it comes to imbibes, there’s 73 self-pour taps of beer, wine, cocktails and NA bevs—including a nonalcoholic margarita (!). Boozy ops include a nitro cold brew martini; strawberry Aperol spritz; and (our fave) the Jalapeno in the Coconut. Pro tip: For a refreshing ’tail, the vodka-based Garden Party is, well, a pleasant party on your palate.
“Both the host of the party and the life of the fiesta,” the new eat-drink-play space promises to be the cat’s meow. And they’ve only just scratched the surface, with pickleball and pingpong expected to launch early 2025—though the concept’s already a winner in our books. Game, set, match!jaguarbolera.com
Let the good times roll—literally—at Raleigh’s first eatertainment concept.
There’s only one requirement when it comes to visiting Jaguar Bolera: You have to be down for a good time. The “eatertainment” concept by founder/CEO Robert Thompson (of Punch Bowl Social fame) is officially opening May 18 with a ticketed Premiere Prowl party—delivering a highly anticipated social destination at Raleigh Iron Works, via a vast playground of games, grub and guzzles.
The first of its kind in Raleigh, Jaguar Bolera—the name a nod to jaguars’ historical habitat range from the Yucatan to the Carolinas—is first and foremost a “restaurant that serves great food,” says Thompson. So while activities like duckpin bowling, darts, cornhole, karaoke, foosball, board games and makertainment ops (think naughty needlepoint and Lego kits) are certainly a draw, you can and should come for the eats—and drinks!—alone.
But don’t write off the games galore as the star. Jaguar Bolera’s fierce fare isn’t your standard bowling alley dogs and fries—nowhere close, in fact. Helmed by Culinary Director and Top Chef Season 21 contestant Manny Barella, the gastronomic paradise churns out a unique blend of Mexican and Southern cuisine taking inspiration from his youth and past restaurant experience—not to mention a stint at an Austin barbecue joint.
The resulting menu is a combination of “simple ingredients and authentic flavors,” plus slowly smoked meats. Think brisket tacos, a carnitas torta (a throwback to an off-menu lunch item a former chef of his used to make—also starring his mom’s recipe for refried beans), shrimp and grits, smoked wings, beet hummus (an ode to his childhood in Monterrey, Mexico), and chorizo hush puppies—to name just a few standout selects—all of which can be ordered via counter service. But this ain’t your typical counter service either. Once ordered, the food finds you via a pager that tracks what table you’re at. … Cleary, this is the future.
Don’t sleep on brunch either—and, for those with a sweet tooth, you’re gonna wanna belly up to the dessert vending machine (it’s giving Tokyo vibes), which serves the likes of tres leches and Oreo cheesecake.
“I’m pouring my Mexican heart and Southern soul into every dish on the Jaguar Bolera menu,” says Barella. “From the pimento cheese and sliced brisket to the cochinita pibil and lamb birria and every dish in between, I’m excited to share the flavors of Jaguar Bolera with Raleigh.”
Not to be left out, the extensive spirits program. Think 73 taps of self-pour beer, wine, cocktails and NA bevs—including a nonalcoholic margarita (!). Boozy ops include a nitro cold brew marinti; strawberry Aperol spritz; and (our personal fave) the Jalapeno in the Coconut feat. tanteo jalapeno-infused tequila, El Jimador Reposado tequila, coconut syrup and lime juice. Pro tip: For a refreshing ’tail, the vodka-based Garden Party is, well, a pleasant party on your palate.
All together, the eatertainment destination is a game changer for Raleigh Iron Works—and Raleigh—a sure go-to for anything from GNO and bachelor parties to date night, Sunday Funday, family outings and no reason at all.
True to its MO—“both the host of the party and the life of the fiesta”—the new eat/drink/play mecca promises to be the cat’s meow—and they’ve only just scratched the surface, as pickleball and pingpong are expected to launch early 2025 (stay tuned to our October Development Issue for all the scoop). Until then, the concept is already a winner in our books. Game, set, match!
“When I got the call I would be casted in Season 21, I think I was truly in shock that I was going to be stepping into a kitchen so many chefs I admire have cooked in,” she recalls. “It was a dream realized just being there in the first place, and I really worked to lead with that level of gratitude throughout the competition.”
This year’s season, which premiered its first episode March 20, took contestants to Wisconsin—and promises its own fair share of shock and awe for audiences, including new judge and host (and Top Chef Season 10 winner!) Kristen Kish, NTM exciting new twists and challenges.
On the heels of her TV debut, we chat up Miller on her experience on the show. And be sure to tune in to cheer her along every Wednesday night on Bravo. Knives up!
Photo by Stephanie Diani, courtesy of Bravo
Why was being on Top Chef one of your big goals?
I’ve been a huge fan of the show for so many years, and the idea of competing myself has been on my career bucket list. I really think Top Chef is on another caliber when it comes to cooking competitions, and it’s always been something I aspired to do. I love it because you really get to know the chefs every season, and that level of intimacy combined with the creative nature of the challenges—it’s a joy to watch.
How did you feel going into it?
While I was undoubtedly excited to be casted, I was also nervous to compete. When I was gearing up to head to Wisconsin, I constantly wondered if I was going to be able to stand up to the other chefs—and throughout my experience, I learned so much about myself and my food. While I was anxious about being younger and less experienced than some of the other contestants, I knew I could hold my own under pressure and think on my toes, which is a huge advantage in the Top Chef kitchen.
What really goes on behind the scenes?
Being on the show was a once-in-a-lifetime experience. To keep everything fair, you have extremely limited access to the outside world. You don’t really know what’s happening outside of the Top Chef bubble. While this took some adjusting to, I found I was able to focus more on the competition with limited distractions—and I appreciated it.
How did you cope with the high-stress environment?
It’s also worth mentioning all of the wonderful people that go into making this show happen. It’s a whirlwind of emotions and adrenaline constantly, and I was so grateful for the people behind the scenes who provided as much normalcy as they could during an incredibly fun—but also chaotic—time for us all.
How has your experience prepared you for the show?
My life experiences in and out of the kitchen have prepared me for being on the show in many ways. I have been on teams of various sizes, holding every position possible within a restaurant over the years. I’ve experienced praise and rejection of all shapes and sizes, and I knew I would be able to keep a good head on my shoulders while I was competing so long as I could stay true to myself and not take anything too seriously. I knew from past experiences that as long as I remained positive, I could handle almost anything thrown my way and spin it to work in my favor.
What’s something you didn’t expect?
I really enjoyed getting to know the other chefs—and a twist I was not expecting was that I’ve made lifelong friends who all happen to be just as kind as they are talented—and that’s saying a lot.
Your biggest takeaway?
The confidence you can build from really diving into the experience of cooking under extreme pressure and putting yourself out there on national TV. Cooking under these time constraints and unique scenarios brought out a sense of open-mindedness to my cooking that felt so freeing and fun. It’s a lesson I really hope to hold onto in my career for years to come.
*Responses have been lightly edited for length and clarity.
