NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!
Growing up in San Diego, Walter Manzke learned the ways of seasonal cuisine at a young age. The family table was filled with the organic, farm-fresh vegetables grown around his home. This approach to eating has stuck with Manzke throughout his culinary career. In 1992, he graduated from San Diego Mesa College with a degree in Business and Restaurant Management and went on to work in renowned kitchens in Los Angeles and Europe, where he developed his signature style. His accolades include a three-star review from the Los Angeles Times while at Patina restaurant.
In 2002, Manzke opened three successful restaurants in Carmel—Bouchée, Cantinetta Luca, and L’Auberge Carmel. L’Auberge Carmel was named Bon Appétit magazine’s Best of the Year and one of Gourmet magazine’s Top Fifty Restaurants in America. Manzke returned to Los Angeles in 2007 to take the helm at Bastide Restaurant, where he earned a three-star review from the Los Angeles Times. In 2009, Manzke joined the team at Church and State.
In 2012, Manzke, with his wife Margarita and his sister-in-law, opened Wildflour bakery and café in Manila, Philippines, and have expanded to four more locations. In Los Angeles, Manzke has opened Petty Cash Taqueria and République. Last year, the Manzkes opened a Filipino food kiosk, Sari Sari Store at Grand Central Market in Downtown Los Angeles. Los Angeles Times restaurant critic Jonathan Gold loves everything at Sari Sari Store so much, “it really doesn’t matter what you order,” he wrote.