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Laurent Manrique

Chef, Restaurateur

Laurent Manrique’s success as both a chef and a restaurateur stems from his mastery of French cuisine, dedicated patronage, and his uncanny business savvy. After earning two Michelin stars as the executive chef at Aqua in San Francisco, Laurent opened Café de la Presse along with wine bars Blanc et Rouge and Rouge et Blanc to resounding critical praise. In 2011, Laurent opened Millesime at the Carlton Hotel in New York City, which was named one of Esquire’s "Best New Restaurants." Inspired by the cuisine and wines of his native Gascony, Laurent returned to San Francisco and opened Aquitaine Wine Bistro in the fall of 2013.

Laurent Manrique Supports

Tibetan Aid Project



Laurent Manrique Supports

Tibetan Aid Project

Founded in 1969 by Tarthang Tulku, a high lama living in exile from Tibet, Tibetan Aid Project initially provided food, clothing, medicine, and other humanitarian aid to exiled Tibetans in Asia. As those needs became less urgent, the focus shifted to restoration and construction of monasteries and schools of higher learning for Tibetans living both in and outside of Tibet. Since 1989, the Tibetan Aid Project’s primary program has been printing and distributing sacred materials needed for the preservation of Tibet’s heritage. Today, the program continues to rebuild, preserve, strengthen, and perpetuate Tibet’s cultural and spiritual heritage for the benefit of the Tibetan people and all humanity.