Laurent Manrique began his apprenticeship with master chef Roger Duffour, which was followed by training in Paris, where he worked with master chefs Yan Jacquot and Claude Deligne at Michelin-starred Taillevent and Toit de Passy. When master chef Michel Rostang suggested he pursue a culinary career in the U.S., Manrique came to Los Angeles to work at restaurants Fennel and Rex.

In 1992 he moved to New York City to take over as chef at the Waldorf Astoria's Peacock Alley.

Leaving the Waldorf to become a partner of Gertrude's in 1997 furthered his popularity, and in 1998, Manrique’s talent earned him the Bon Appetit’s Rising Star Chef award.

In 1999 he joined San Francisco’s Campton Place Restaurant as Executive Chef. Rave reviews began right away as Manrique brought his classic, innovative cuisine to the elegant restaurant. Soon after he arrived, The San Francisco Examiner wrote, “Manrique’s food is, in a word, luscious.”

In 2003, Manrique was named Corporate Executive Chef for Aqua, where his cuisine and leadership play a significant role in the restaurant’s extraordinary success. What brought a Gascon’s fare to Aqua’s contemporary seafood menu? The timing was good, for one thing. “It was a whole new adventure, but one I was ready for in my career. I needed to take a challenge like this.”

His efforts made an impact on the restaurant that local press made evident in just a few months. “Laurent Manrique, the new chef at Aqua, has done the impossible. He stepped into a well-established restaurant with a loyal local clientele and a high profile…international reputation and made it better,” observed The San Francisco Examiner. Manrique has also developed concepts for and overseen the opening of Café de la Presse, and Rouge et Blanc wine bar.

Since 2004, Manrique’s culinary senses have led him into vineyard ventures both here and abroad, where he has been instrumental in the creation of several enticing wines.

A multi-faceted celebrity chef, Manrique’s roles extend beyond the kitchen. In 2007 Manrique became a founding and managing partner, along with Christopher Condy, of C&L Partners, a restaurant development, operating and investment company.  C&L currently own, manage or consult for the Fifth Floor restaurant at the Palomar Hotel in San Francisco for the Kimpton Group, the Urban Tavern restaurant at the San Francisco Hilton, along with Rouge et Blanc, Café de la Presse and Aqua. In 2001 Manrique, created “Taste and Tribute,” a popular annual event that supports the Tibetan Aid Project.

Furthermore Manrique is an active board member for FOHBOH, a social network launched for the business individuals involved in the restaurant industry.

Work at Aqua constantly expands his horizons. “The chance to work with seafood - to create a new palate of flavors, textures and dishes - was an unbelievable creative opportunity for me,” Manrique said when he joined the restaurant. Ever appreciative of a challenge, Manrique’s integrity and talent continue to keep him searching for growth.