Joachim Splichal, popularly known as “Splichal” is a Los Angeles based celebrity chef, who is most famed for his restaurants and catering company.
Professional Life of Chef Splichal
Splichal who was born and brought up in Germany’s Spaichingen, entered into the hospitality industry at the very age of 18 by working in the top grade hotels in Morocco, Sweden, Canada, Norway, Switzerland and Israel. He moved to France in his early twenties to acquire formal culinary training and so, he started work as a saucierat a Michelin starred restaurant called La Bonne Auberge located in Southeastern France’s Antibes.
At 23, Splichal began to work as a sous chef at Hotel Negresco’s Chantecler restaurant in Nice, under the mentorship of Jacques Maximin and during that period, be started to win several culinary awards. Today, Joachim Splichal is regarded one of leading chefs of America’s modern food culture and restaurant industry and is acknowledged as a premier restaurateur cum master chef.
Noteworthy Works of Joachim Splichal
The specialty of Splichal lies in his ability to blend French and California cuisines and his chain of Pinot restaurants offer signature delicacies like rosemary marinated quail, Piemontese tortelloni and Arctic char with braised celery root. Splichal has an experience of more than 20 years in the hospitality business and besides working in several top hotels and restaurants of the world, has been the consultant for many in the later years, which include names like Highland Inn in Carmel, the Canyon Ranch resorts in Tucson and Lenox, Windstar Cruises and the Ventana Inn of CA.
Achievements of Joachim Splichal
- The Cercle Epicurean Society had awarded him the "Youngest and Most Creative Chef" title.
- In 1997 and then, again in 1999, the master chef was declared the “Restaurateur of the Year” by the California Restaurant Writers Association.
- In 2002, Splichal was awarded Bon Appetit/Food Network Restaurateur of the year.
- His Pinot restaurants have featured in the list of Gayot Top 40 Restaurants in the US from 2005 to 2008.
- The Los Angeles Mayor Richard Riordan and the Central City Association announced Splichal as the “Treasure of Los Angeles.”
Restaurants by Splichal
Splichal along with his wife Christine launched their first restaurant together in 1989 called Patina, after which, he went on to establish several restaurants under the Pinot family. Today, there are four restaurants under the Pinot family and two restaurants under the Patina family, as follows –
Pinot Family owns Pinot Bistro, Pinot Blanc, Pinot Hollywood Restaurant and the Martine Bar along with Pinot at the Chronicle Restaurant & Martini Bar. The Patina restaurant & Patinette at Moca are owned by the Patina Family .
Cookbooks by Chef Splichal
In the year 1995, Splichal launched the "Patina Cookbook: Spuds, Truffles and Wild Gnocchi," which also included text by the renowned food historian cum writer of Los Angeles Times - Charles Perry.
Joachim Splichal Trivia
The New York Times described the cooking style of Splichal as being deeply rooted in the classical cuisine of France to which he skillfully adds the Californian taste preferences, with always a welcome surprise in his recipes every time.