Wooden boards up to 10-feet long decorate walls in the bakery. Walter has been making these charcuterie boards since around 2005 when he worked at Cantinetta Luca in Carmel, CA, crafting more during his Church & State days, bringing them from restaurant to restaurant, where they finally landed at Republique.
On his charcuterie plate, Manzke delves deep into the philosophy of country pâté, serving a selection of at least five stunning versions, from pig to venison to duck and back again. The best taste on the board, though, is the duck liver mousse, which straddles the silken line between liver and dessert in the most seductive way possible.
Meet the Creator
"Walter Manzke’s love of food began as a child growing up in San Diego surrounded by fruits and vegetables from his family’s backyard. This seasonable, sustainable approach has stuck with Manzke throughout his career. In 1992 Manzke graduated from San Diego Mesa College with a degree in Business and Restaurant Management.
Upon graduation, Manzke moved to Los Angeles to work with Joachim Splichal, where he began to develop his signature style. After two and a half years, Manzke left Los Angeles to work in some of the most renowned kitchens in Europe, including Alain Ducasse and El Bulli. In 1996, Manzke returned to Los Angeles and spent six and a half years at Patina where he received a three-star review from the Los Angeles Times and met his future wife Margarita. he earned his third three-star review from the Los Angeles Times and was named a “Rising Star” by Star Chefs. Church & State enabled Manzke and Margarita – who was the restaurant’s Pastry Chef – to further hone their shared vision for the restaurant they wanted to open together. République opened its doors in December of 2013 and since has appeared on many ‘best-of’ lists, and was awarded Los Angeles Magazine’s ‘Best New Restaurant’ for 2014. In the summer of 2012, Manzke, Margarita and his sister-in-law, opened Wildflour bakery and café in a recently reinvigorated section of Manila, Philippines. In 2013, Manzke opened a second location of Wildflour as well as Petty Cash Taqueria on Beverly Blvd. In 2015, Manzke opened a third location of Wildflour as well as a second location of Petty Cash Taqueria in the Arts District of downtown Los Angeles"
Upon graduation, Manzke moved to Los Angeles to work with Joachim Splichal, where he began to develop his signature style. After two and a half years, Manzke left Los Angeles to work in some of the most renowned kitchens in Europe, including Alain Ducasse and El Bulli. In 1996, Manzke returned to Los Angeles and spent six and a half years at Patina where he received a three-star review from the Los Angeles Times and met his future wife Margarita. he earned his third three-star review from the Los Angeles Times and was named a “Rising Star” by Star Chefs. Church & State enabled Manzke and Margarita – who was the restaurant’s Pastry Chef – to further hone their shared vision for the restaurant they wanted to open together. République opened its doors in December of 2013 and since has appeared on many ‘best-of’ lists, and was awarded Los Angeles Magazine’s ‘Best New Restaurant’ for 2014. In the summer of 2012, Manzke, Margarita and his sister-in-law, opened Wildflour bakery and café in a recently reinvigorated section of Manila, Philippines. In 2013, Manzke opened a second location of Wildflour as well as Petty Cash Taqueria on Beverly Blvd. In 2015, Manzke opened a third location of Wildflour as well as a second location of Petty Cash Taqueria in the Arts District of downtown Los Angeles"
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