About
History & Concept
Petty Cash, a semi-authentic taqueria, is the collaboration between celebrated Chef Walter Manzke and a myriad of talent drawn from East LA, Baja and beyond.
A San Diego native, Walter Manzke grew up taking trips to Tijuana and has vivid memories eating cheap tacos, having drinks, and enjoying really good music in a cool club scene. His inspiration for Petty Cash was a blend of wanting to create a vibe that was connected to his fond memories of Tijuana, combined with his love for music. Petty Cash’s menu features Walter’s interpretation of street food classics utilizing the best available local, seasonal and sustainable ingredients, rooted in multi-generational tradition and technique.
The name Petty Cash is a play on both musical artists Johnny Cash and Tom Petty (and the eponymous cover band). The equally spirited cocktail program features unique craft cocktails on draft, as well as a range of eclectic Mexican spirits and a beer cellar.
Chefs & manager
Chef Walter Manzke
Chef/Owner
Growing up as a child in San Diego, Walter Manzke learned the ways of seasonal cuisine and sustainability at a young age. The family table was filled with organic, farm-fresh vegetables and fruits surrounding his home. This seasonable, sustainable approach to eating, has stuck with Manzke with him throughout his culinary career.
In 1992, Manzke graduated from San Diego Mesa college with a degree in Business and Restaurant Management. Upon graduation, Manzke moved to Los Angeles to work with Joachim Splichal, where he began to develop his signature style. After two and a half years, Manzke left Los Angeles to work in some of the most renowned kitchens in Europe, including Alain Ducasse in Monte Carlo and El Bulli in Spain. In 1996, Manzke returned to Los Angeles where he spent six and a half years at Patina and earned a number of accolades, including a three-star review from the Los Angeles Times.
Manzke left Los Angeles in 2002 to open three successful restaurants in Carmel: Bouchee, Cantinetta Luca and L’Auberge Carmel. At L’Auberge Carmel, Manzke garnered a number of accolades including,” Bon Appétit magazine’s “Best of the Year” and one of Gourmet magazine’s “Top Fifty Restaurants in America.”
Manzke returned to Los Angeles in 2007 to take the helm at the highly anticipated re-opening of Bastide Restaurant. During his time at Bastide, Manzke earned a three-star review from the Los Angeles Times. In 2009, Manzke joined the team at Church and State, where he earned his third three-star review from the Los Angeles Times and was named a “Rising Star” by Star Chefs. In the summer of 2012, Manzke, together with his wife Margarita and his sister-in-law, opened Wildflour bakery and café in a recently reinvigorated section of Manila, Philippines. In 2013, Manzke opened a second location of Wildflour in Manila. Most recently, Mankze has opened Republique and a third location of Wildflour in Manila in 2014.
