Chef Joachim Splichal
Hailed as one of the nation’s ‘Legendary Chefs’ by Bon Appétit and named Bon Appétit/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.
Based upon a vision of unique restaurants emphasizing fresh, seasonal ingredients and unparalleled service, Joachim Splichal opened his flagship restaurant Patina in 1989. Today, Patina Restaurant Group has grown to include a world-class catering division and an array of award-winning restaurants across the United States.
Over the course of his career, Splichal has earned numerous awards and distinctions. 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 the Central City Association, and he was voted “Restaurateur of the Year” by both the California Restaurant Writers Association in 1997 and the Southern California Restaurant Writers in 1999.
Splichal authored the well-received Patina Cookbook: Spuds, Truffles and Wild Gnocchi, with text by noted food historian and Los Angeles Times staff writer Charles Perry. In addition, Splichal has appeared on numerous local and national talk shows, where he enjoys sharing his culinary skills and passion for food and wine.
