The Inspiring Story of Laurent Manrique How He Overcame Adversity to Reach His Dreams

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Biography

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He currtly owns establishmts in San Francisco. He was the Corporate Executive Chef of Aqua, an upscale seafood restaurant in San Francisco, where he earned two Michelin stars in 2006, the first time

Michelin came to the San Francisco Bay Area, and again in 2007 and 2008. Upon his departure in 2009, the restaurant lost its Michelin status. (It was closed in 2010). Since 2005, Manrique has owned Café de la Presse, located on the corner of Bush Street and Grant Avue, and wine bar Blanc et Rouge.

Manrique discovered his culinary passion during childhood while cooking with his grandmother Aurélie in the Gascon village of Roques. Following an apprticeship several years later with master chef Roger Duffour, Manrique trained with master chefs Claude Deligne and Yan Jacquot at Michelin-starred Taillevt and Toit de Passy in Paris.

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Following a suggestion to move to the United States, Manrique pursued his culinary career at Los Angeles Italian restaurant Rex. Persuaded by restaurateur Jean Doyer to join Manhattan's Le Comptoir as executive chef, he relocated to the East Coast in 1991.

In 1992, at 26, Manrique took over as chef at the Waldorf Astoria's Peacock Alley. After a five-year relationship with the restaurant, Manrique joined with nightlife mogul Howard Stein to op Gertrudes in 1997.

In 2003, Manrique was named Corporate Executive Chef for Aqua in San Francisco. Manrique's cuisine and leadership were to play a significant role in the restaurant's success, including two Michelin stars in 2006, which he upheld for three consecutive years.

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Meanwhile, he oped Café de la Presse and Blanc et Rouge Wine Bar, which remain some of San Francisco's most popular dining vues.

In 2007, Manrique tered into the joint vture C&L Partners, a restaurant developmt, operating, and investmt company, with frid and colleague Christopher Condy. Manrique guided C&L through reoping the Fifth Floor restaurant at the Palomar Hotel for the Kimpton Group in 2008, followed by the oping of the Urban Tavern at the San Francisco Hilton.

Manrique and Condy teamed up with Meredith Gelacek, former Hilton Hotels Vice Presidt of Food & Beverage, and Peter Chase, former Vice Presidt of Bars for Ian Schrager Hotels, to form Collective Hospitality. Together the group oped Millesime in November 2010, a casual seafood brasserie in New York City's Carlton Hotel. The restaurant quickly earned praise, including a two-star review from the New York Times, and a two-and-a-half-star review from the New York Post.

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Where he has be instrumtal in the creation of several wines. Manrique partnered with Master Sommelier Emmanuel Kemiji and a vineyard in Spain, Clos Oblidat and Arrels (which means roots of a vine in Catalan) is the inaugural release.Owner of Café de la Presse and Blanc et Rouge and Herlen Place Wine Bars, San Francisco Co-owner of Aquitaine Wine Bistro, San Francisco; Millésime, New York Member – Maître Cuisinier de France (Master Chef of France) Recipient of Chevalier du Merite Agricole (Knight of the Order of Agricultural Merit)

Laurent Manrique learned of his love for cooking while growing up in the Gascon village of Roques. Preparing meals with his grandmother Aurélie awakened his awareness of his passion for the craft, while giving him inspiration for the signature pot-au-feu that appears on nearly all of his menus.

Laurent.manrique

Embarking on a culinary career at age 14 led him to an apprenticeship with Master Chef Roger Duffour, followed by training in Paris, where he worked with Master Chefs Yan Jacquot and Claude Deligne at Michelin-starred Taillevent and Toit de Passy. Under the encouragement of Master Chef Michel Rostang, Manrique came to Los Angeles in 1989 to work at restaurants Fennel and Rex.

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In the spring of 2003, he joined Aqua as Corporate Executive Chef, earning it a 3½-star rating from the San Francisco Chronicle and third place ranking on the Wine Spectator’s “San Francisco’s Best Restaurants” list as well as inclusion in Robb Report’s “Best of the Best of 2004, ” San Francisco Magazine’s “2004 Best in Chow” and 7×7 Magazine’s “Best Business Lunch.” In 2006, the esteemed Michelin Guide honored Aqua with two stars, giving Manrique the distinction of being the only French chef in the region to have done so. Aqua earned two stars again in 2007 and 2008. In 2011 Manrique was appointed to the class of Master Chefs admitted to the prestigious Association des

. As well as consulting on various food and beverage projects, Manrique previously partnered with the historic Carlton hotel on Madison Avenue to open Millésime, an upscale seafood brasserie in November 2010 and was named one of New York’s Best New Restaurants 2011 by Esquire magazine.

French Master Chefs

In 2005 Manrique opened Café de la Presse, San Francisco’s celebrated Parisian-inspired bistro that enjoys the distinction of being among the city’s most popular dining destinations. Three years later saw the opening of the wine bar Blanc et Rouge. Manrique continued his love of wine bars by opening Aquitaine Wine Bistro in April 2014 and Herlen Place in 2017; a new concept located in SF’s Financial District that will open for breakfast, lunch and dinner with a focus on vegetables and seasonal dishes, as well as a wine list that will lean towards organic, biodynamic and sustainable offerings from California.

When I came to California, I discovered the greatness of cooking with pistachios. There are so many things you can do, from savory dishes to sweet. The inspiration is endless. Put them on salads and in pates. Even when you cook pistachios, they keep that wonderful texture and crunch.”Laurent Manrique learned of his love for cooking while growing up in the Gascon village of Roques. Preparing meals with his grandmother Aurélie awakened his awareness of his passion for the craft, while giving him inspiration for the signature pot-au-feu that appears on nearly all of his menus. Embarking on a culinary career at age 14 led him to an apprenticeship with Master Chef Roger Duffour, followed by training in Paris, where he worked with Master Chefs Yan Jacquot and Claude Deligne at Michelin-starred Taillevent and Toit de Passy. Under the encouragement of Master Chef Michel Rostang, Manrique came to Los Angeles in 1989 to work at restaurants Fennel and Rex.

Manrique moved to New York City in 1991 to take over as Le Grand Comptoir’s Executive Chef. His time at the renowned bistro was followed by an executive chef position at the Waldorf Astoria’s famed Peacock Alley. In 1998, Manrique was named as Bon Appetit’s Rising Star Chef. Soon after, the west coast beckoned and he left New York in 1999 to join San Francisco’s Campton Place as Executive Chef where he earned the luxurious restaurant high rankings in both Gourmet’s “Top 10 Best Restaurants in the Bay Area, ” and Food and Wine’s “50 Best Hotel Restaurants.” In the spring of 2003, he joined Aqua as Corporate Executive Chef, earning it a 3½-star rating from the San Francisco Chronicle and third place ranking on the Wine Spectator’s “San Francisco’s Best Restaurants” list as well as inclusion in Robb Report’s “Best of the Best of 2004, ” San Francisco Magazine’s “2004 Best in Chow” and 7×7 Magazine’s “Best Business Lunch.” In 2006, the esteemed Michelin Guide honored Aqua with two stars, giving Manrique the distinction of being the only French chef in the region to have done so. Aqua earned two stars again in 2007 and 2008. In 2011 Manrique was appointed to the class of Master Chefs admitted to the prestigious Association des Maîtres Cuisiniers de France. As well as consulting on various food and beverage projects, Manrique previously partnered with the historic Carlton hotel on Madison Avenue to open Millésime, an upscale seafood brasserie in November 2010 and was named one of New York’s Best New Restaurants 2011 by Esquire magazine.