CHEFS WALTER & MARGARITA MANZKE
Born and raised in San Diego, Walter Manzke’s relationship with food was defined early on with family dinners consisting of homemade food, often with ingredients grown in his family’s backyard.
After graduating college, Manzke left his hometown for Los Angeles, where he would start working with Joachim Splichal for ten years. During his tenure at Patina, Manzke garnered a 3-star review from the Los Angeles Times and staged in the kitchens of Alain Ducasse and Ferran Adrià. In 2002, he moved to Carmel where he would go onto open Bouchée, Cantinetta Luca and l’Auberge Carmel. Manzke returned to Los Angeles in 2007 and re-opened Bastide Restaurant as Head Chef, garnering another 3-star review from the Los Angeles times. Walter took over the kitchen at Church & State in 2009, while patiently looking for the perfect location to open his own restaurant. In 2012, Manzke, along with his wife, Margarita and sister-in-law, Ana, opened up Wildflour Bakery and Café in Manila, Philippines (as of 2019, they operate 14 locations and counting). The following year Petty Cash Taqueria opened, with République following in 2014 and in 2017, Sari Sari Store was opened in the historic Grand Central Market in Downtown Los Angeles.
Margarita Manzke was born and raised in the Philippines and grew up working in her family’s restaurant just outside of Manila.
Manzke went on to receive degrees from Le Cordon Bleu in London and the Culinary Institute of America in New York and then moved to Los Angeles. She has since worked for Joachim Splichal at Patina, Wolfgang Puck at Spago and Josiah Citrin at the two Michelin stared Mélisse. In 2002, she moved to Carmel and opened Bouchée, Cantinetta Luca and l’Auberge Carmel. Manzke returned to Los Angeles in 2007 and re-opened Bastide Restaurant as Pastry Chef, garnering a 3-star review from the Los Angeles times. She spent the subsequent years meticulously looking for the perfect spot to open her own restaurant. In 2012, along with her husband, Walter and sister, Ana, opened up Wildflour Bakery and Café in Manila, Philippines (as of 2019, they operate 11 locations and counting). The following year Petty Cash Taqueria opened, with République following in 2014 and in 2017, Sari Sari Store was opened in the historic Grand Central Market in Downtown Los Angeles. Margarita was nominated in 2017, 2018 and 2019 for Outstanding Pastry Chef from the James Beard Awards and released her first cookbook, Baking at République, on April 2nd, 2019.
TEAM
Walter & Margarita Manzke
Chef / Owners
Melissa Koujakian
Director of Operations
Chris Carrillo
Chef de Cuisine, République Restaurant
Geovani Mialma
Chef de Cuisine, République Café
Samuel Rethmeier
Wine Director
Shawn Lickliter
Bar Director
Building
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.
The Manzke’s Other Restaurants
4th ave cor 26th st.
Fort Bonifacio Global City, Taguig
1860
+63 2 856 7600
317 South Broadway
Los Angeles, CA
90013
(323) 320 4020
7360 BEVERLY BLVD.
LOS ANGELES, CA
(323) 933 5300
Press & Media
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Forbes
Holiday Gift Guide 2018: The Most Delicious Sweets Recommended By The World’s Top Pastry Chefs
Margarita Manzke, pastry chef at Republique, the Los Angeles restaurant she runs with her husband, Walter, actually recommends three desserts for the holidays, all available at the restaurant’s bakery. Her Berry Tres Leches Cake, which contains seasonal fruit, especially red fruits, and pistachios for texture, reminds her of baking in her native Philippines, because of its evaporated milk. Manzke’s new cookbook, Baking at Republique, contains recipes for all three sweets.
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Eater LA
The 38 Essential Los Angeles Restaurants
When Walter and Margarita Manzke took over the iconic Campanile space, they knew the stakes were going to be high. And who in LA would have thought they would've succeeded this much, offering a swell breakfast to dinner menu with a French point of view. Throw in some pockets of New American and even Asian influences and the bill of fare will likely appeal to everyone. The desserts, breads, and pastries by Margarita are near perfect while the charcuterie board is sure to stun anyone.
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CSQ
Walter Manzke: Michelin Tried and Michelin True
Walter Manzke earned his stripes alongside Joachim Splichal at Pinot Bistro and Patina before working in five three Michelin-star kitchens around the world. Today, he and his wife Margarita have established themselves as one of the city’s most dynamic duos behind République and Petty Cash
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Bon Appetit
5 Fancy Desserts from the Best Pastry Chefs in the Country
Pastry chef and co-owner of République Margarita Manzke is the person responsible for your little croissant habit. Yeah, you, ordering "one of each," we see you over at that display case. Oh wait, that's our reflection.
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LA Mag
République’s Adorable To-Go Window Is Now Open 7 Days a Week
And, because we all need some good news, République just announced that they’re opening their To-Go window on weekdays too, so you can get your canele fix every day, from 8 a.m.–3 p.m. (3). Right now the To-Go menu includes cold brew, drip coffee, tea, OJ, grapefruit juice, and pastries, but they’re planning to expand to include more options (including espresso-based drinks).
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Zagat
18 Amazing Women Rocking the LA Food Scene
Multi-tasking comes naturally to women. This couldn’t be more true for those women who work in professional kitchens, many overseeing restaurant and culinary empires, penning cookbooks, making TV appearances and balancing myriad award nominations — all while raising kids, running a household and keeping marriages intact. It’s just how they do.
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The Hundreds
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.
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Forbes
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.
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Examiner
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,
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LA Weekly
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.
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LA Times
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.
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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.
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TIME
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
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LA Mag
République
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
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Eater LA
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...