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

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