Joachim Splichal

Training at La Bonne Auberge gave Joachim Splichal a disciplined base: technique first, then scale. That grounding carried into Los Angeles, where his 1981 appointment as Executive Chef at Regency Club in Los Angeles, California marked an early position with real consequence. In a city that moved quickly, the post offered room to sharpen a culinary approach built around precision and ambition. By 1989, the work had shifted from kitchen leadership to ownership and authorship.

As founder at Patina Restaurant Group in Los Angeles, California (1989–2022), Splichal was building for durability, not simply opening doors. In the same year, he opened Patina in Hollywood, Los Angeles, California (1989–2020), giving the city a restaurant identity that became closely associated with his name and held its place across changing tastes and eras. Read together, those steps show a career that advanced by accumulation: cook, Executive Chef, founder.

From La Bonne Auberge to Regency Club in Los Angeles, California, then to Patina Restaurant Group in Los Angeles, California and Patina in Hollywood, Los Angeles, California, Splichal’s path is defined by technique disciplined into institutions that lasted.