I met Walter Manzke working at Bouchee in Carmel where he was Head Chef. He moved there after many years as the Head Chef at Patina in Los Angeles, where he worked his way up from Pinot Bistro. Prior to this he had worked at Alain Ducasse's Louis XV in Monte Carlo and with Ferran Adria at El Bulli, where he acquired a vast knowledge of the truly cutting edge in fine dinning. Not soon after opening Bouchee he headed up L'Auberge in Carmel, which quickly became a destination restaurant. After a short, yet highly praised position in the newly opened Bastide in Los Angeles, Walter is currently searching to find his place in the ever changing landscape of the Los Angeles food scene.

Los Angeles has lacked an international food identity for many years. Not since John Settler and Wolfgang Puck dominated the industry have we seen such a vested interest in the happenings of the Los Angeles dinning community. Walter and I discussed changes ranging from the new bistro style places form local area mainstays to celebrity chefs moving in on a relatively untapped resource. Los Angeles seems to be the perfect place for Walter, with its newly acknowledged fine dinning and its relaxed and casual dinners. Knowing that Angelinos will eat Foie Gras on a Friday and street vendor tacos on a Sunday, Walter Manzke sees the potential of this truly diverse eating environment.

I have no doubt that where ever Walter ends up, or should I say whoever is fortunate enough to work with Walter will benefit from his drive, passion and undeniable talent.

What drew you to the kitchen? The creativity and the energy.

Is it still what drives you? Yes, but now there is also the challenges of accomplishment.

What do you believe weighs heavier, creativity and innovation or skill and execution? All are very important, but because a restaurant is most importantly a business, skill and execution weighs heavier.

What food trends do you love? More casual fine dinning restaurants. Better wine lists. High quality espresso.

What food trends do you hate? Burger bars with overworked "gourmet" burgers. Frozen yogurt shops.

Favorite place to eat in LA? Nishimura for sushi, Mozza for pizza and a glass of wine.

One food you couldn't live without? Sushi.

What would your last meal be? Going from bar to bar eating pintxos in San Sebastian Spain.

Story by Adam Vourvoulis.