In operation since 2012, Manna is a mobile food kitchen that offers delicious farm to table cuisine prepared by Chefs Ryan Jacobson and Regi King. Chefs Ryan Jacobson and Regi King met in 2005, shortly after Regi relocated to North Carolina. While working together at old Nana’s Chophouse, the duo was trained on North Carolina BBQ under Ed Mitchell and managed original kitchen during opening of The
Pit. Raised in the woods of Maine, Ryan grew up on modest homestead where he developed his love of fresh flavors and quality, locally sourced ingredients. The passion he acquired for gardening plays an important role in the ever changing development of the food truck’s seasonal menus. Much of the produce used on the truck is sourced from Manna family farms, a small organic farm in Middlesex, NC run by his parents, as well as, local farmers at the Saturday Market at Rebus Works. Regi’s formal training began at Johnson & Wales in Charleston, SC over 20 years ago where he graduated first in ice carving. After completing his certification, he worked with Carnival Cruise Line and rose to reach Executive Garde Manger Chef. In 1995, Regi took Executive Garde Manger position at Marietta Conference Center in Marietta, GA, where he led 6-member team assigned to Sultan of Brunei during 1996 Olympics in Atlanta. In 1998, he took Executive Garde Manger position at Sundance Ski Resort in Park City, UT. Three years of Sundance Film Festival experience led to working 2002 Winter Olympics in Park City. In 2003, Regi left culinary field to pursue his music, which he did until relocating to NC in 2005. Using produce sourced locally from area farms, the Manna team prepares their farm to table cuisine for fairs, festivals, and businesses, as well as events and celebrations all over the triangle. When you see us driving around in our bright yellow food trailer, be sure to give us a honk and a wave. When putting together your next event, be sure to give us a call. We’d love to help you make it a successful get together.
