Born and raised in the Philippines, chef Margarita Lorenzana-Manzke first made waves in the culinary scene in California. Armed with a degree in culinary arts from the prestigious Culinary Institute of America in New York, the aspiring chef moved to Los Angeles and trained dutifully at award-winning restaurants like Wolfgang Puck’s Spago and Patina by Joachim Splichal. Lorenzana-Manzke and her husband, fellow chef Walter Manzke, later moved to Carmel, where the couple opened three critically acclaimed restaurants. It was here that Lorenzana-Manzke would truly hone her talents in pastry.

In 2012, she and her sister Ana Lorenzana-De Ocampo established Wildflour Café + Bakery—a simple corner café that would later revolutionise brunch culture in the Philippines. Now, The Wildflour Group has evolved to become among the Philippines’ top players in the F&B industry with a diversified portfolio that includes Wildflour Italian, Pink’s, Farmacy Ice Cream and the newly rebranded George and Onnie’s (formerly known as Little Flour), alongside several cloud concepts and exciting ventures set to open in the near future.

Meanwhile, back in Los Angeles, the Manzkes opened their restaurant, République. Its opening was highly anticipated, and the hype proved to be worthwhile. From a perfected crusty baguette to a decadent croissant bread pudding, Lorenzana-Manzke’s baked delights soon caught the attention of foodies, peers and respected publications, earning her a James Beard Award nomination for eight consecutive years. Finally, the Filipino talent took home the Outstanding Pastry Chef or Baker title in 2023.

In addition to République, Lorenzana-Manzke is best known for Parisian-inspired bistro Bicyclette, where they champion seasonal California ingredients; Sari Sari Store, a casual Flipino concept at the Grand Central Market; and tasting menu destination Manzke, which opened in 2022 and was swiftly awarded one Michelin Star the following year. The James Beard Award winner previously divulged her kitchen secrets in her cookbook, Baking at République: Masterful Techniques and Recipes.