 Manrique discovered his culinary passion during childhood while cooking with his grandmother Aurélie in the Gascon village of Roques.Following an apprenticeship several years later with master chef Roger Duffour, Manrique trained with master chefs Claude Deligne and Yan Jacquot at Michelin-starred Taillevent and Toit de Passy in Paris.Following a suggestion to move to United States, Manrique pursued his culinary career at Los Angeles Italian restaurant Rex.