*Presenting a German feast
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. Today, Patina Restaurant Group has grown to include a world-class catering division and an array of award-winning restaurants. In 2003, flagship restaurant Patina left its longtime home in Hollywood for an exciting new location in Walt Disney Concert Hall, emphasizing Splichal's commitment to both downtown LA and performing arts and cultural centers. Other west coast locations include Nick & Stef's Steakhouse, Kendall's Brasserie and Zucca Ristorante in downtown LA, three restaurants in Downtown Disney® District at the Disneyland Resort, eat. On sunset in Hollywood, and the bistro-style Pinot restaurants in Los Angeles, Orange County and Las Vegas. In addition, the casual Market Cafes can be found at museums, performing arts centers and other locations throughout LA and Orange County.
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.
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 the age of 18 to work in the hospitality industry. Soon thereafter, he relocated to Switzerland and began developing basic 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 the Executive Chef duties at the newly established Regency Club in Los Angeles. His popularity grew when he later 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' food aficionados. Splichal authored the well-received Patina Cookbook: Spuds, Truffles and Wild Gnocchi (Collins Publishers), with text by noted food historian and 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.
Chefs of Tomorrow Menu:
- Aspic of Slow-Simmered Veal with Crisp Sweetbreads and Black Trumpet Mushrooms
- Poached River Char with Pearl Barley, Winter Root Vegetables, Napa Riesling-Chive Veloute
- Braised Oxtail Crepinette with Liquid Yukon Gold Puree and Truffle Jus
- Roasted Venison Loin with Braised Red Cabbage, Sweet German Potato Noodles, and Juniper Berry Sauce
- Gingerbread Mousse with Red Wine, Glazed Baby Pear, and Warm Gingerbread Cookies