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Fil-Am chefs live the dream in Manzke-owned restaurants

Fil-Am chefs in the Manzke Restaurant Group continue to find ways to elevate Filipino cuisine on an international level.

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Steve Angeles

<div> </div><div><iframe width="640" height="360" src="https://www.youtube.com/embed/SHa2RRnYVbs?&amp;feature=youtu.be&amp;wmode=opaque&amp;rel=0" frameBorder="0" allowfullscreen="" class="fr-draggable"></iframe> </div>Chef Walter Manze was born and raised in San Diego in California.The German-American never would have thought that he’d create a global food bridge that would go through the Philippines until he met an up-and-coming pastry chef in Margarita Lorenzana.The two-decade marriage has since turned into the Manzke Restaurant empire.The restaurant group includes Michelin-starred Manzke, and James Beard Award-winning Réublique, as well as a chain of 20 and counting Wild Flour Bakery and Cafe branches in the Philippines.&quot;My relation with the Philippines would’ve never happened if it wasn’t for me meeting Margarita,&quot; Manzke recalled. &quot;We love the people, we love going there, and we attract a lot of Filipinos who not only want to come dine in our restaurant here in Los Angeles but also come and work for us.&quot;In the decade since they opened up Republique, many of the Manzke Restaurant Groups’ chefs have made major moves in the food industry throughout the world.Filipino chef Joseph Ruby was raised in London and in the Middle East.Upon his return to the Philippines in 2013, he was a regular customer at Wild Flour. The aspiring chef took a job there and after serving as Manzke and Bicyclette’s Chef de Partie, he was promoted to Junior Sous Chef at Republique.&quot;I learned so much in one year than I ever did in the first seven years of my career,&quot; said Ruby on working at Republique. &quot;Don’t get me wrong. I learned a lot at Wild Flour but the progression I had boosted me a lot more.&quot;As Chef de Cuisine, Vince Flores is first in command at the Manzke kitchen. The East Coast native who studied at Enderun College Philippines and trained in France said he is proud to become part of a Michelin-starred restaurant.&quot;It’s been [an] incredible growth for me,&quot; said Flores. &quot;There&#x27;s definitely a lot of pressure [but] it’s also very exhilarating.&quot;He added: &quot;I think that’s why I’m in this industry because I like the exhilaration. I like the excitement. I like the draw of unknown challenges and it&#x27;s fun for me to be leading a team like this.&quot;But it’s not just Filipinos finding home kitchens in America.Philippine-born Allen Buhay has been with the Manzke’s the longest. He started out with them as sous chef at Church/State in Los Angeles, and eventually returned to Manila to work with Chef Marge’s sister Ana De Lorenzo.Throughout the exchange of talent, techniques, and ideas, the chefs believe this has elevated Filipino cuisine on a global scale. Said Buhay: &quot;15 years ago, Filipino food was unknown. If it was [known], it was misunderstood in the States and elsewhere. So, when people would ask me what my goals were as a chef, one was to bring Filipino food to the forefront.&quot;The Manzke Group hopes to continue that elevation year, as the chefs look to gain more experience and awards no matter which restaurant they will serve at.

Fil-Am chefs in the Manzke Restaurant Group continue to find ways to elevate Filipino cuisine on an international level.

Fil-Am chefs live the dream in Manzke-owned restaurants

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Fil-Am chefs live the dream in Manzke-owned restaurants

Steve Angeles,

TFC News Los Angeles

Published Feb 24, 2024 11:24 AM PHT

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