Walter Manzke’s love of food began as a child growing up in San Diego surrounded by fruits and vegetables from his family’s backyard. This seasonable, sustainable approach has stuck with Manzke throughout his career. In 1992 Manzke graduated from San Diego Mesa College with a degree in Business and Restaurant Management.
Upon graduation, Manzke moved to Los Angeles to work with Joachim Splichal, where he began to develop his signature style. After two and a half years, Manzke left Los Angeles to work in some of the most renowned kitchens in Europe, including Alain Ducasse and El Bulli. In 1996, Manzke returned to Los Angeles and spent six and a half years at Patina where he received a three-star review from the Los Angeles Times and met his future wife Margarita. he earned his third three-star review from the Los Angeles Times and was named a “Rising Star” by Star Chefs. Church & State enabled Manzke and Margarita – who was the restaurant’s Pastry Chef – to further hone their shared vision for the restaurant they wanted to open together. République opened its doors in December of 2013 and since has appeared on many ‘best-of’ lists, and was awarded Los Angeles Magazine’s ‘Best New Restaurant’ for 2014. In the summer of 2012, Manzke, Margarita and his sister-in-law, opened Wildflour bakery and café in a recently reinvigorated section of Manila, Philippines. In 2013, Manzke opened a second location of Wildflour as well as Petty Cash Taqueria on Beverly Blvd. In 2015, Manzke opened a third location of Wildflour as well as a second location of Petty Cash Taqueria in the Arts District of downtown Los Angeles.,
Margarita Manzke Margarita’s love affair with food and restaurants began early: born and raised in the Philippines, she grew up in a kitchen at the White Rock Resort, a hotel and restaurant just outside Manila owned and operated by her parents. After studying pastry at Le Cordon Bleu in London, Margarita enrolled in The Culinary Institute of America in New York, where she received her degree in Culinary Arts.
Upon graduation Margarita moved to Los Angeles, and worked in some of the city’s most celebrated restaurants, including Spago and Patina, where she met her future husband and business partner, Walter Manzke. In 2001, she left Patina to work with Josiah Citrin at his two-star Michelin restaurant, Mélisse, where she quickly rose to the position of Sous Chef.,,In search of new challenges, Manzke and Margarita moved north to Carmel in 2004, where they opened a trio highly successful restaurants: Bouchée, Cantinetta Luca and l’Auberge Carmel. ,,In 2007, Margarita and Walter returned to Los Angeles to reopen Bastide Restaurant, where she served as Pastry Chef. They had already begun to conceptualize the restaurant that would eventually become République, which opened its doors in December 2013. At République, Margarita oversees the Pastry Department, bakes the wildly popular breads, and is largely responsible for the success of the daytime Café.
The building that houses République is both timeless and unique. Built in 1928 by Charlie Chaplin and designed by architect Roy Sheldon Price, it was initially conceived as a mixed-use space -- with shops on the ground floor and office space above -- surrounding an idyllic tiled courtyard. It first became a restaurant in 1989, when Chefs Mark Peel & Nancy Silverton made extensive updates and opened the seminal La Brea Bakery and, six months, later Campanile.
Campanile closed in 2012, and the building was updated yet again to make way for République...though this time, the primary aim of the design was to strip layers away--down to the original brick, tile and ironwork--and return the space to the airy, open feel of the original construction.
Press & Media
Should a Wine List Change Daily?
When République opened almost three years ago, the idea was that Taylor Parsons would curate a new, one-page wine list from the cellar each day based on the season and the daily market menu (which is à la carte, as opposed to a tasting menu) from chef Walter Manzke. His original intention was to maintain a secondary list of the restaurant’s full wine collection in a hand-written, leather-bound book, to be provided to guests who wanted to choose from the larger stash. But the mega list was never created.
Food and Wine
Announcing Food & Wine’s 2015 Sommeliers of the Year
We're thrilled to reveal the 2015 Sommeliers of the Year. To celebrate, all week we're spotlighting their favorite bottles and places to drink, along with a complete wine pairing guide, the best snacks and tips on wine travel.
An Interview With Walter Manzke Of République
There aren’t many veteran chefs I can think of that continue to carry such culinary magic and allure each year in the local food scene as Walter Manzke.
Five Restaurants Bound To Become L.A. Classics
In a season packed with openings, Angelenos have their pick of new and notable dining options. Here are five we’re betting have just what it takes to stand out from the L.A. crowd and the test of time.
LA Chef Walter Manzke’s République
Your abilities are a collection of ideas and tools. The more you have, the better you are as a person and the more you have to offer,
RÉPUBLIQUE REVIEW: FRENCH FOOD WORTHY OF A GLORIOUS SPACE
A young, brooding Marco Pierre White stares out over the bustling dining room of République. The huge black-and-white photo above the bar catches the legendary London chef at his most intense: cigarette dangling, brow heavy with genius. République chef Walter Manzke put the picture up just a few weeks ago, part joke, part homage. It adds a touch of anarchy to the otherwise dramatic, soaring, elegant space. But White's pensive gaze could be seen as a metaphor for the massively heavy history that weighs on this restaurant — the talent, the greatness, the love, the loss.
Restaurant review: Polished, modern République with maybe the best fries in L.A.
Are you looking for the best French fries in Los Angeles? Because the French fries at République are pretty close: cut in long, perfect blocks from fresh potatoes, steamed, slightly dehydrated in a low-temperature oven and then finally boiled in a bath of beef suet and peanut oil until they are tawny and crisp.
Travel and Leisure
T+L’s Best New Restaurants: 2015 Edition
Turn off Istanbul’s frenetic Istiklal Street, and pull up a seat at Yeni Lokanta, the modern meyhane of the moment. Chef Civan Er’s small plates feature heirloom Turkish foodstuffs like “burnt” Denizli yogurt atop green beans and beef ribs roasted in a wood-burning oven.
These are the Best New Restaurants in the World
In 11 of the world’s most compelling food capitals, neo-traditionalists, upstart iconoclasts, and ingredient obsessives are setting new culinary standards
When Nancy Silverton and Mark Peel opened Campanile in 1989, it was a signature made-in-L.A. occasion. - See more at: http://www.lamag.com/lafood/republique/#sthash.yKnQJazj.dpuf
Building a Blockbuster Restaurant, One Tile at a Time: The Story of République in LA
It took chef Walter Manzke and his kitchen crew eight hours to unload 5,000 tiles, 12,000 board feet...