Joachim Splichal
Chef and Founder
Celebrated by Bon Appetit and Food Network as “Restaurateur of the Year,” Joachim Splichal has been a leading force behind Los Angeles’ growth into one of the world’s premier dining capitals. Over the last 20+ years, Splichal has taken his creativity and ingenuity with food and married it to his business acumen to create the expansive Patina Restaurant portfolio including the Michelin-starred Patina. Through Splichal’s hands-on mentorship and fostering of culinary talent, all dining experiences within the nationwide group take homage to his personal culinary approach of playfulness blended with French techniques and a strong commitment to seasonal produce showcased in innovative and elegant dishes . Splichal’s mastery of his craft has earned him numerous awards and distinctions throughout his career, including induction into the James Beard Foundation’s Who’s Who of Food & Beverage in America, two nominations for “Chef of the Year,” and a “Best California Chef” award. Additionally, Splichal is a co-author of two cookbooks: Patina Cookbook: Spuds, Truffles, and Wild Gnocchi, written with Los Angeles Times staff writer Charles Perry, and Feeding Baby: Simple, Healthy Recipes for Babies and Their Families.