Joachim Splichal

The Venetian | The Palazzo

Pinot Brasserie at The Venetian

Chef & Founder, Patina Restaurant Group

Hailed as one of the nation’s ‘Legendary Chefs’ by Bon Appetit and named Bon Appetit/Food Network ‘Restaurateur of the Year’ in 2002, Joachim Splichal is widely acknowledged as a major contributing force behind the growth of Los Angeles into one of the world’s premier dining capitals.  Splichal’s culinary approach emphasizes a playful yet perfectionist style and his enthusiasm for California’s abundant resources translates into wildly innovative and elegant dishes.  Splichal’s surprising and artful use of ingredients has earned him an international reputation as one of the most imaginative and talented chefs on the American culinary scene.

Based upon their shared vision of unique restaurants emphasizing fresh, seasonal ingredients and unparalleled service, Joachim and Christine Splichal opened their flagship restaurant Patina in 1989. The Patina Group was launched and grew rapidly with the opening of the award winning restaurants, a world class catering division and food service operations in major cultural centers. In 2003 the Patina restaurant left its home in Hollywood for a new location in Walt Disney Concert Hall, emphasizing Splichal’s commitment to both downtown LA and cultural centers. In 2006 Splichal and partner Nick Valenti purchased Restaurant Associates/ Patina and formed the Patina Restaurant Group. The company is now the leader in the premium segment of the restaurant and food service industry with over 60 locations in California, New York, New Jersey, Florida and Las Vegas. Shidax Corporation of Japan is also an investor.

Splichal has earned numerous awards. In 1995 he was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America.  The prestigious organization also named him “Best California Chef” in 1991 and twice nominated him “Chef of the Year.”  He has been named a “Treasure of Los Angeles” by former Los Angeles Mayor Richard Riordan, and was voted “Restaurateur of the Year” by both the California Restaurant Writers Association in 1997 and the Southern California Restaurant Writers in 1999. In addition, Splichal and his restaurants have been lauded the world over by the most discriminating restaurant and food critics.  The New York Times describes Splichal’s style as “clearly rooted in classic French cuisine, yet he adds a California sensibility that both lightens it and provides visual whimsy.”

Born and raised in Spaichingen, a small village in Germany, Splichal traveled to Holland at age 18 to work in the hospitality industry. Soon thereafter, he relocated to Switzerland and began developing culinary skills that were later perfected at La Bonne Auberge, a Michelin three-star restaurant in Antibes, France.  Splichal continued to hone his talents at the legendary L’Oasis in La Napoule and later joined forces with one of the world’s leading chefs, Jacques Maximin, who became his professional mentor.  He worked alongside the master chef for four years at the Chantecler restaurant in the Hotel Negresco in Nice, where he accumulated numerous culinary awards as sous chef. Arriving in the United States in 1981, Splichal assumed Executive Chef duties at the newly established Regency Club in Los Angeles.  His popularity grew when he opened the wildly popular Seventh Street Bistro in downtown Los Angeles.  In 1984, he went on to open Max Au Triangle, where his memorable meals were the talk of Los Angeles.

Splichal authored the well-received Patina Cookbook: Spuds, Truffles and Wild Gnocchi (Collins Publishers), with text by noted Los Angeles Times staff writer Charles Perry.  More recently he and Christine Splichal published Feeding Baby: Simple, healthy recipes for babies and their families. In addition, he has appeared on numerous local and national talk shows, where he enjoys sharing his culinary skills and passion for food and wine.