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Joseph Manzare
Chef/Owner
Joseph Manzare, who grew up in the Bronx, NY, started out in the restaurant business at
age 14. By 17, he was telling people he was getting ready to open his own place. A
college degree in business intervened, but he soon returned to the kitchen. After 18
months in the kitchen at the Hilton in New York, he moved to Los Angeles to apprentice
with Jean-Francois Mettigner at L’Orangerie. Manzare spent all his spare time working for
free at Spago, where he came to the attention of Wolfgang Puck, who brought him on
full-time. After two years at Spago, he traveled to Italy and spent ten months working at
San Domenica in Imola. Returning to the States, he again joined with Wolfgang Puck to
be opening Sous Chef at Postrio in San Francisco. Soon, he was offered the position of
Executive Chef at 44 at the Royalton in New York, where he was nominated for a James
Beard Award. He was Chef at Granita in Malibu when he decided the time had come
to launch his own restaurant. Along with his wife and partner, Mary Klingbeil, Manzare
opened Globe in San Francisco, where he fashions soul satisfying food he calls American
with an Italian spirit out of the incomparable bounty of the Bay Area. This was followed
by the opening of Globe Venice Beach in 2000 to rave reviews. Now, with Zuppa, Manzare
brings to San Francisco his love of Italian cuisine. As with his other restaurants, at Zuppa
the focus will be on fresh, organically raised produce as well as naturally and humanely
raised meats and poultry.
Liam Bonner
Chef de Cuisine
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