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30 gru 2013 · San Diego native Walter Manzke has become one of the strongest culinary forces in California. He worked for high-profile chefs like Joachim Splichal ( Patina Restaurant Group ), Ferran Adrià (el Bulli) and Alain Ducasse (Le Louis XV in Monte Carlo’s Hotel de Paris) before opening Bouchee , Cantinetta Luca , and L’Auberge Carmel with chef ...
Chef Walter decided to follow his instincts and remain in Los Angeles to lead the team at Church & State. His tenure proved transformative, not only in terms of culinary innovation but also in mentoring talents like Allen Buhay who would later ascend to the role of executive chef at Wildflour.
AB: Do you recommend culinary school to aspiring chefs? WM: I actually do recommend culinary school, but I also recommend that anybody who goes to culinary school should never be misled. Being a chef is hard and it takes practice and is not something you're just taught overnight.
14 mar 2022 · “We want to keep the quality really high.” Chef de cuisine Joe Garcia, who has been working with the Manzkes for several years, previously comes from the French Laundry; Garcia’s...
15 maj 2019 · In 2012, République was a gamble for chefs and restaurateurs Margarita and Walter Manzke, as the couple struggled to find the right spot for their restaurant.
CHEFS WALTER & MARGARITA MANZKE. A Southern California native, Walter Manzke began his fine dining career in Los Angeles working alongside esteemed Chef Joachin Splichal of Patina. From there, he traveled around the world working with renowned chefs Ferran Adrià and Alain Ducasse.
Walter Manzke dorastał biegle w „sezonowości”, z rodzinnymi ogrodami i sadami pełnymi organicznych, sezonowych warzyw i owoców zaludniających jego stół obiadowy z dnia na dzień.
