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19 maj 2014 · Walter Manzke has worked his way through a bunch of styles. There was refined at Patina, bistro at Church & State, and even surfer-Mexican at Petty Cash.
Walter Manzke: I fell into it by accident. I didn’t really plan on it. I was drawn into it more by the energy of the kitchen. It was a little like playing sports.
Returning to LA, Manzke opened Bastide, where he earned yet another three stars from the LA Times. Since taking over the kitchen at Church + State, Manzke has continued to ply his craft and deserve his trail of stars, always with that early-ingrained, almost intuitive sense of seasonality.
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.
30 gru 2013 · San Diego native Walter Manzke has become one of California's strongest culinary forces. Since 2012, he's opened Wildflour, Petty Cash Taqueria + Republique
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.
11 gru 2009 · In which we continue our interview with Walter Manzke of Church & State. The chef talks about what he would have done if he hadn't been a chef and gives his take on the bistro trend.
