MEET THE CHEF: PERLA RAW BAR
- 1 day ago
- 3 min read
For Executive Chef Jon Mitchell, the path to Perla Raw Bar feels both intentional and serendipitous. A Chapel Hill native with deep ties to Coastal North Carolina, Mitchell returned to the region after honing his craft in New York City, drawn by both a personal pull toward the coast and the opportunity to help shape something new. When he connected with restaurateur Ash Aziz during Perla’s development, the vision aligned instantly—an elevated yet approachable raw bar that captures the energy, flavor, and rhythm of Wilmington’s growing dining scene. Today, Mitchell brings a thoughtful, regionally rooted approach to the kitchen, blending respect for coastal ingredients with modern technique. The result is a menu—and an experience—that feels at once refined and relaxed, perfectly suited to its place just minutes from the water.
What makes Perla Raw Bar unique?
From day one, we’ve strived to offer guests a level of familiarity and simplicity, yet in an elevated way. Everything from the restaurant design to the way dishes are plated is done with care and attention to detail. The flow of the restaurant itself–with the open kitchen exposed to the dining room, the expansive outdoor patio, and a passthrough bar connecting it all–exudes a sense of hospitality and guests are immediately hit with a positive energy when they walk through the door. Our proximity to Wrightsville Beach, too, makes Perla Raw Bar a unique après-beach and boating spot where guests enjoy an indoor/outdoor experience that leans into the laidback vibes of the coast while offering some of the best food and drink locally available.
How would you describe the type of food you like to cook?
Food that stays true to its roots and heritage, and that’s representative of the region in which I’m cooking, yet with modern twists.
What motivates and inspires you as a chef?
There are a few things in life that provide instant gratification, and cooking is one of them. There is nothing more gratifying than seeing all the hard work the team at Perla Raw Bar does, and then having it enjoyed in a single bite by the guest. Beyond the guest experience, a big part of my daily motivation and inspiration comes from the people I’m surrounded by. Over the months and years, I get to see people change as they learn lessons from the industry and mature in life. There is nothing better than growing together as a team and executing at a high level.
What might diners not know about you?
I am an avid fisherman.
Current favorite dish on the menu?
We just put a Lobster Bao Bun on the menu, and it’s a fun and delicious dish. We make the bao buns in-house with squid ink, which turns them black, and the dish is served with a smoked plum char sui sauce, green papaya, and pickled red plum.
What’s your favorite local product, and how do you use it on the Perla menu?
The obvious choice for a favorite local product is the oysters and seafood we source from many local farmers and seafood professionals in the area. Perhaps a less predictable answer is the products we source from Anson Mills, an artisan mill goods and grains company out of Columbia, SC. For our Flounder entrée on the dinner menu, we use Anson Mills Sea Island Red Peas and Cream Peas exclusively for the Succotash in the dish.
Favorite foodie city?
I have to say London after visiting the city a few different times throughout my life. It is a melting pot of culture, where you see a collision of civic pride and integrity in many restaurants and eateries.
What’s your all-time best comfort food?
Probably BBQ, with all of the sides. Pulled pork and brisket with sides of pickles, corn pudding, collards, coleslaw, etc. If you are ever visiting Charleston, SC, check out Lewis BBQ, which has a killer program.
Describe the best meal you’ve ever eaten.
Chef Thomas Keller's iconic restaurant Per Se in New York City was back in 2013.
3 Songs on your current playlist?
If there’s one important piece of advice you might have for home cooks, what might that be
Do not be afraid to make mistakes or get discouraged by failed attempts; try something that puts you out of your comfort zone. Learn from them and use that as a tool to get better. That’s an important step in growing as a cook. The great thing about the world of food is that there is always something to learn, and always another perspective to see.
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