Born and raised in the Philippines, Margarita Manzke entered the Los Angeles scene working at some of the city’s most celebrated restaurants, including Patina, Spago, and Mélisse. In the early 2000s, she and her husband Walter moved to Carmel, opening critically acclaimed dining concepts Bouchée, Cantinetta Luca and l’Auberge Carmel, which is where her love for creating her signature French baguette was mastered. Manzke eventually returned to Los Angeles as Pastry Chef of Bastide Restaurant, and, in the years to come, opened République. Internationally, her reach includes sixteen Wildflour Bakery and Cafés in the Philippines.

Manzke pushed the boundaries of her craft at République, introducing her own distinctive techniques and flavors into her creations. As a result of her inspired work at République, Manzke has been nominated for the James Beard Awards Outstanding Pastry Chef category for eight consecutive years running, with a win for Outstanding Pastry Chef or Baker in 2023. In 2024 La Liste awarded Manzke the Pastry Talent Of The Year Award. République has continued to make its mark on the culinary landscape of Los Angeles, securing a spot on the Los Angeles Times 101 Best List for years and being one of Restaurant Critic Bill Addison’s most recommended LA restaurants to both friends and readers.

PARTICIPATING EVENTS:

Sunday Brunch with The Manzkes