Laurent Manrique brings nearly 40 years of international restaurant experience with a specialty in French cuisine to his roles as an entrepreneur, partner and culinary advisor
Among Mr. Manrique’s most significant achievements is earning two Michelin stars in the Michelin Guide — a distinction he regards as the pinnacle of success in his field.
SEVERNA PARK, MD, October 06, 2025 /24-7PressRelease/ — Laurent Manrique has been selected for inclusion in Marquis Who’s Who. As in all Marquis Who’s Who biographical volumes, individuals profiled are selected on the basis of current reference value. Factors such as position, noteworthy accomplishments, visibility, and prominence in a field are all taken into account during the selection process.
Earning recognition for his expertise in French cuisine and leadership within the restaurant industry, Mr. Manrique is an influential figure in the culinary arts. Since 2000, he has served as a chef, owner, partner and consultant at Laurent Manrique Restaurants, through which he manages kitchen operations, coordinates with staff to ensure seamless workflow and verifies the quality of ingredients at numerous restaurants and resorts throughout California. Constantly seeking to improve workplace cultures and operations, he also visits other restaurants with the aim of gaining deeper insights and forging new connections.
With a food creation approach that blends simplicity with experimentation, Mr. Manrique maintains his longstanding passion for hospitality while regularly pursuing new opportunities. In 2004, he expanded his entrepreneurial pursuits by becoming the owner of Café de la Presse, a Paris-inspired dining and entertainment bistro in San Francisco, California. In this role for over two decades, he continues to demonstrate his commitment to excellence in French cuisine while fostering a welcoming environment for guests and staff alike. Upholding the highest standards of quality control, he conducts regular meetings with both front and back of house teams, interacts with guests to resolve issues and mentors his staff members.
Prior to these ventures, Mr. Manrique was a chef at the Campton Place Hotel in San Francisco, where his tenure was marked by a dedication to high standards and innovative culinary techniques. From 1992 to 1996, he served as a chef at Peacock Alley at the Waldorf Astoria in New York City. During this period, he refined his skills in a prestigious setting known for its demanding clientele and commitment to quality.
Earlier in his career, Mr. Manrique was a chef and partner at Aqua, a popular establishment in San Francisco where he contributed to the restaurant’s reputation for exceptional seafood and fine dining experiences. Still passionate about innovative seafood dishes today, he serves as a culinary advisor for Aqua Cultured Foods in Chicago, Illinois, an environmentally friendly organization that specializes in creating nutrient-filled, fish-free seafood using a sea-free supply chain.
Mr. Manrique began his professional journey as a chef in numerous restaurants throughout France until 1987. These formative years allowed him to develop a deep understanding of traditional French cooking methods and instilled in him the discipline required for success in the culinary world.
Among Mr. Manrique’s most significant achievements is earning two Michelin stars in the Michelin Guide — a distinction he regards as the pinnacle of success in his field. He values this recognition above even esteemed reviews from major publications such as The New York Times, San Francisco Chronicle and the Wall Street Journal. As Michelin inspectors make unannounced visits to restaurants, their judgment is a testament to the consistent excellence of the entire establishment team rather than individual favoritism. He likens running a restaurant to theater, where every service is a performance requiring unwavering dedication from all involved.
Mr. Manrique’s academic background includes a master’s degree in culinary arts from France, which provided him with both theoretical knowledge and practical skills that have been pivotal throughout his storied career. Inspired by his grandmother — a chef who ran a café in southwest France — he began an apprenticeship at age 14 that combined formal schooling with hands-on experience in restaurant kitchens. After completing his training, he worked under various chefs across the country until 1987, further honing his craft before embarking on his international career.
Reflecting on his journey thus far, Mr. Manrique attributes much of his success to maintaining good health and remaining open to new relationships and experiences. He believes that helping his family grow and connecting with others are both essential components of personal fulfillment in life. Rekindling conversations with old acquaintances and sharing meals with family and friends are also sources of pride for him.
Beyond his professional accomplishments, Mr. Manrique has demonstrated civic engagement through organizing test and tribute dinners for the Tibetan Project and supporting Meals on Wheels of San Francisco. His contributions reflect a commitment to giving back to the community through culinary initiatives.
Recognized for his talents at every stage of his career, Mr. Manrique was named as a Younger Chef to be Watched by Bon Appétit Magazine in New York City and received the title of Ordre du Mérite (National Order of Merit) from the French government — honors that underscore his impact on both national and international stages.
On a personal level, Mr. Manrique is happily married and a proud father of four children. While only one of his children works within the restaurant business, each shares an appreciation for food despite pursuing different careers. Outside of work, he maintains an active lifestyle through outdoor activities such as hiking and mushroom foraging.
Looking to the future, Mr. Manrique aspires to continue learning new things and exploring diverse perspectives by meeting people from various backgrounds. Having accrued decades of experience at numerous establishments and leadership positions, he is equally dedicated to sharing his wealth of knowledge with young individuals who wish to pursue careers in the culinary arts. His journey reflects not only his mastery of French cuisine but also his enduring passion for mentorship, community involvement and personal growth within the ever-evolving hospitality realm.
About Marquis Who’s Who®:
Since 1899, when A. N. Marquis printed the First Edition of Who’s Who in America®, Marquis Who’s Who® has chronicled the lives of the most accomplished individuals and innovators from every significant field of endeavor, including politics, business, medicine, law, education, art, religion and entertainment. Who’s Who in America® remains an essential biographical source for thousands of researchers, journalists, librarians and executive search firms around the world. The suite of Marquis® publications can be viewed at the official Marquis Who’s Who® website, www.marquiswhoswho.com.
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Dining and Cooking