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    Miguel Manriquez began his culinary education at age 16 as a traditional European apprentice. Raised on a farm in Bavaria, Chef Manr�quez was exposed to fresh ingredients at an early age, and thus learned to appreciate food in its purest and most natural form. His favorite dishes to prepare continue to be those characterized by simplicity and quality. The youngest of five children, he finished first in his class at the Industrie und Handelskammer of Regensburg after a successful three-year apprenticeship at the Flair Hotel zum Hirschen in Parsberg. After graduating, Chef Manr�quez went on to work in the kitchens of several Michelin-acclaimed restaurants, and worked at Atria in Manhattan.

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