A Southern California native, Walter Manzke began his fine dining career in Los Angeles working alongside esteemed Chef Joachin Splichal of Patina. From there, he traveled around the world working with renowned chefs Ferran Adrià and Alain Ducasse. After a few years in the Bay area opening successful Relais & Chateaux properties, he returned to Los Angeles to make his mark on the city as Chef of Bastide, then moved on to take over the kitchen at Church & State. Chef Walter has several restaurants to his name. Domestically, he and his team have opened a string of critically -acclaimed Los Angeles concepts, including the ever-thriving République. Working alongside his wife and business partner Margarita Manzke, they have opened sixteen Wildflour Bakeries in the Philippines. Regarded as an “unassailable cornerstone of Los Angeles dining” by Los Angeles Times Restaurant Critic Bill Addison, Chef Walter’s restaurants have pushed him to the forefront of contemporary French cuisine, earning him recognition from the Michelin Guide, The James Beard Foundation, The Los Angeles Times, and journalists from across the globe.