Joachim Splichal is a celebrity chef based in Los Angeles, California. In 1991, he was declared "Best California Chef" by the James Beard Foundation. Four years later in 1995, he was inducted into their "Who's Who of Food & Beverage in America". Splichal is best known for his fine dining restaurant Patina located in the Walt Disney Concert Hall (formerly on Melrose Avenue), his chain of Pinot restaurants, and the Patina Restaurant Group.
Joachim Splichal was born and raised in Spaichingen, Germany. At age 18, he began in the hotel industry, working at leading hotels in Canada, Morocco, Israel, Sweden, Norway, and Switzerland. In his early twenties, he moved to France to start his culinary training, working as a saucier at La Bonne Auberge, a Michelin-starred restaurant in Antibes in southeastern France. At age 23, Splichal was hired as a sous chef by Jacques Maximin to work at the Chantecler restaurant in the Hotel Negresco in Nice. Maximin became Splichal's mentor and during this period he began to win many culinary awards, including the "Youngest and Most Creative Chef" title from the Cercle Epicurean Society. [1]
Splichal moved to the United States in 1981 to serve as Executive Chef at the Regency Club in Los Angeles. In the years that followed, he worked at the Seventh Street Bistro and began Max Au Triangle. Splichal opened Patina in 1989 in Hollywood with his wife Christine, an international business expert. Patina relocated to the Walt Disney Concert Hall in 2003, and received a Michelin star in 2007. The restaurant was closed permanently in 2020. [2] [3] From 1994 until its closing, the restaurant was the recipient of the Wine Spectator Grand Award. [4]
Disney's Grand Californian Hotel & Spa is a hotel located at the Disneyland Resort in Anaheim, California. The hotel was constructed as part of a major expansion of the Disneyland Resort in 2001. It was constructed and operated by The Walt Disney Company. The hotel was designed in the American Craftsman style of architecture. It also features a Disney Vacation Club wing that opened on September 23, 2009. The hotel has a private entrance to Disney California Adventure Park. In 2017, Disney remodeled the rooms, along with the lobby.
Thomas Aloysius Keller is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant was a perennial winner in the annual Restaurant list of the Top 50 Restaurants of the World; the voting process has since been changed to disallow previous winners from being considered.
Wolfgang Johannes Puck is an Austrian chef and restaurateur.
The French Laundry is a three-Michelin-star French and Californian cuisine restaurant located in Yountville, California, in the Napa Valley. Sally Schmitt opened The French Laundry in 1978 and designed her menus around local, seasonal ingredients; she was a visionary chef and pioneer of California cuisine. Since 1994, the chef and owner of The French Laundry is Thomas Keller. The restaurant building dates from 1900 and was added to the National Register of Historic Places in 1978.
Daniel Boulud is a French chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Toronto, Montréal, Singapore, the Bahamas, and Dubai. He is best known for his eponymous restaurant Daniel, opened in New York City in 1993, which currently holds two Michelin stars.
The Italy Pavilion is an Italian-themed pavilion that is part of the World Showcase, within Epcot at Walt Disney World in Bay Lake, Florida, United States. Its location is between the Germany pavilion and The American Adventure.
Komi was a restaurant in Washington, D.C. operated by Chef Johnny Monis, serving Italian cuisine and Greek cuisine.
Laurent Manrique is a French restaurateur and Michelin-starred chef. He currently owns establishments in San Francisco and Mexico.
Christina Machamer is an American chef who won in the fourth season of Fox Network's reality cooking show Hell's Kitchen. She was awarded the position of "senior sous chef" at Gordon Ramsay's then-new restaurant at The London West Hollywood, where she earned a $250,000 yearly salary.
Jacky Robert is an American chef who helped to create fusion cuisine in the 1980s. He is the cofounder, with Martha Castano, of the non-profit OnBoardForKids.Org
Charlie Palmer is an American chef, hospitality entrepreneur, hotelier, and author. He is best known for Aureole, his flagship restaurant in New York City, which has earned 13 Michelin stars and two James Beard awards. Considered a “pioneer of progressive American cooking,” Palmer has received over 20 Michelin stars and consults 15 F&B outlets through the Charlie Palmer Collective.
David Kinch is an American chef and restaurateur. He owned and operated Manresa, a restaurant in Los Gatos, California, which was awarded three Michelin stars in 2016. Kinch's California cuisine has strong French, Catalan and Japanese influences. Kinch opened a second restaurant in Los Gatos, called The Bywater, on January 12, 2016.
Le Louis XV - Alain Ducasse à l'Hôtel de Paris is a French restaurant in Monte Carlo, Monaco. Run by the chef Alain Ducasse, it holds three Michelin stars. It has appeared in lists of the world's top restaurants.
Roy Choi is a Korean-American chef who gained prominence as the creator of the gourmet Korean-Mexican taco truck Kogi. Choi is a chef who is celebrated for "food that isn't fancy" and is known as one of the founders of the gourmet food truck movement. In 2019, Choi began presenting a cooking series on Netflix with Jon Favreau titled The Chef Show.
Dominique Crenn is a French chef. As of 2016, she was the only female chef in the United States to attain three Michelin stars, for her restaurant Atelier Crenn, in San Francisco. Crenn has been featured in several Food Network and other television shows.
Jean-Louis Palladin was a French-born chef who introduced French Nouvelle cuisine to the Washington elite at his restaurant, Jean-Louis at the Watergate, and influenced a generation of French and American chefs.
Tony Esnault is a French chef and restaurateur at Knife Pleat, a Michelin-starred French restaurant in Costa Mesa, California.
Jeremy Ford is an American chef. While working for chef Jean-Georges Vongerichten's Matador Room, Ford participated in the thirteenth and California season of Top Chef in 2015, ultimately winning the season's title. He subsequently left Matador Room and opened his own restaurant, Stubborn Seed in South Beach, and later Krun-Chi in Miami. In 2021, he opened The Butcher's Club at the PGA National Resort & Spa, and started to co-host TruTV's Fast Foodies with fellow Top Chef winner Kristen Kish and Iron Chef America season 13 episode 8 winner Justin Sutherland.
Marc Orfaly is a Boston based chef, restaurateur and the Culinary Director of the Navy Yard Hospitality Group.
Patina was a restaurant in Los Angeles, California. The restaurant had received a Michelin star.