|Chef Carlos Manriquez radiates a kind of breathless enthusiasm for food,
cooking, and everything about his chosen profession. Carlos started cooking in
his native multicultural town in Mexicali, Mexico, when he was just a young boy.
He learned traditional Mexican culinary secrets from his tight-knit family as well
as influential local chefs.
Carlos started a culinary trek of Europe, visiting more than a dozen countries and
gorging himself with all their different flavors. He was influenced heavily
through his extended stays in France and in his mother's restaurant in
His career, so rich in food, led him to peruse an academic culinary career. Carlos
graduated from Scottsdale Culinary Institute, Cordon Bleu,
of Scottsdale Arizona. Then to complete his craving for the exotic, he studied at
the Sushi Academy of Venice, in California. Chef Carlos Manriquez also
obtained a degree from California Poly Technical, in San Luis Obispo,
California, specializing in dairy sciences with an emphasis on cheese. Carlos
has gained hands-on experience working in Greek and Southwestern fine
dining restaurants. He also participated in the openings of two
establishments for Wolfgang Puck. He joined the Ritz Carlton team in St.
Thomas, Caribbean, working alongside some of the best European chefs.
Carlos then returned to Phoenix, the city that he loves, after the birth of his
daughter, Seraphine. There he got his hands in the high volume, upscale
catering business. He was in charge of production for such events as the
Phoenix Open at TPC, NASCAR at Phoenix International speedway, as well as
the world acclaimed exclusive Bohemian Club in the California Redwoods.