Located in the spectacular Walt Disney Concert Hall in Downtown Los Angeles, our flagship restaurant Patina expresses the highest culinary ideals of Master Chef Joachim Splichal. This Relais & Chateaux property pampers its guests with seasonal tasting menus, gourmet cheeses, caviar service, and an award-winning wine list. The recipient of a prestigious Michelin star, Patina's elegant al fresco dining, stylish late night cocktail bar and always-impeccable service, define luxury dining on the West Coast.

View Chefs’ garden map | View events calendar

Valentine’s Day – Feb. 14

Maison Camille Giroud – Feb. 21

Lasseter Winery – Feb. 24

Game Specials

Market Menu

Dinner

Dessert

Wine List

Cocktail List

Teas and Coffees

After Dinner Drinks

CATERING CONTACT

To receive more information about our catering and private event options at this location, please contact our special events representative below:

Katie Winter
T 213 972 3028 | EFax: 213 814 1850
kwinter@patinagroup.com

FACT SHEET

CATERING MENUS

Wedding Cake Collection

Special Events Menus

TONY ESNAULT Executive Chef, Patina Born in the small town of Saumur in France's Loire Valley, Tony Esnault was inspired to pursue a career in the culinary arts at an early age, after spending summers exploring his grandparents' farm. "We would collect eggs in the morning, pick cherries during the day, and eat fresh garden vegetables for dinner," he recalls. "I learned all about flavors and ingredients—when produce was ripe, when it was right to cook, the ways to cook, and the ways to preserve." As a student, Esnault was educated in classic French technique at the François Rabelais culinary school in Lyon, France before beginning his restaurant career in 1990 at the Michelin-star Le Montparnasse 25 in the Le Meridien Montparnasse Hotel in Paris. From there, he moved to the two-Michelin-star Carré des Feuillants in Paris, and then to the three-Michelin-star Auberge de L'ill in Alsace. In 1996 Esnault worked as a sous chef and first cook with Alain Ducasse at the renowned Louis XV Alain Ducasse Restaurant in Monaco and developed a close relationship with the master chef that would mark his career and inspire his culinary style. After working and traveling with Ducasse for three years, Esnault moved to San Francisco, where he worked as sous chef at The Ritz-Carlton under acclaimed Chef Sylvain Portay. While working for The Ritz Carlton in Boston, its restaurant was named among the "50 Best Hotel Restaurants" by Food & Wine magazine. In 2005 Esnault reunited with his mentor to become executive chef at Alain Ducasse at the Essex House in New York City. While there, he garnered three Michelin stars in the New York guide’s inaugural edition and was named a "Rising Star" by StarChefs. In 2007, Esnault went on to open Adour with Ducasse at the St. Regis Hotel in New York earning an impressive three stars from reviewer Frank Bruni at The New York Times and two from The Michelin Guide. In 2009, Esnault was personally chosen by Patina's Founder and Chef Joachim Splichal to take over as executive chef at the group's flagship, one-Michelin-star Patina in downtown Los Angeles. At Patina, Esnault marries his two culinary passions—traditional French preparations and dishes made with locally sourced produce – a winning recipe that earned Patina an unbelievable 4-star rating from the Los Angeles Times in June 2010. "We change the menu by season and by availability of the product," he says. "I like to use produce and ingredients when they are at the peak of season." ...................................................................................................................................... CHRISTIAN PHILIPPO General Manager, Patina Born in Halluin, France, Christian Philippo initiated his illustrious career in fine dining at the age of 11 in his parents' restaurant, Auberge du Loisel, where he worked for eight years alongside his mother and father. In order to formalize his wine training, Philippo completed his Mention Complementaire in sommelerie at Michel Servet in Lille, France. While earning his sommelier credentials, he worked at the one-Michelin-star Restaurant le Val d'Auge in Bondues, France. At the age of 19, Philippo was conscripted to the air force. During his training in Paris he was called to NATO in Brussels for a 10-month tour, where he worked as the personal chef of four-star General Pierre Wiroth. Over the next five years, Philippo honed his fine-dining skills at arguably two of the finest restaurants in the world—Paul Bocuse's three-Michelin-star Restaurant Paul Bocuse in Collonges-au-Mont-d’Or, France and Alain Ducasse's three-Michelin-star Restaurant Le Louis XV in Monaco. In 2002, armed with the finest French hospitality training, Philippo moved to Los Angeles and began his long partnership with Patina Restaurant Group as an assistant general manager and worked in that capacity at Hollywood Bowl, Café Pinot, Catal, and now at Patina. After six months as assistant general manager, Philippo was promoted to general manager in June of 2004. Under his extraordinary leadership, Patina has garnered many of the highest possible awards for fine dining, including multiple Wine Spectator Grand Awards, Four-Star Mobile Travel Awards, a Michelin star, Angeleno magazine’s Outstanding Service Award, and impeccable scores in both the Los Angeles Zagat Guide and Gayot.com. A resident of Sherman Oaks, when Philippo is not charming guests at Patina he enjoys a variety of recreational activities, including fishing, golfing, and riding dirt bikes. He returns home annually to reunite with his family on their little farm in France's La Bresse region. ...................................................................................................................................... SILVESTRE FERNANDES Sommelier, Patina Born in Portugal and raised in France, Silvestre Fernandes always knew he wanted to work in the wine industry, inspired by his parents who grew grapes and also made their own wine. His formal training earned him a Brevet d'Aptitude Professionnelle in hotellerie at St. Girons, a sommelier certification in Toulouse, and a bachelor's degree in hotel management in Tarbes, France. In 1994 he was hired as commis sommelier at Michel Guerard's three-Michelin-star restaurant Les Pres d'Eugenie in southwest France. He then moved to England where he perfected his English language skills while working as assistant sommelier at the two-Michelin-star restaurant Le Manoir aux Quat’Saisons under Chef Raymond Blanc. In 2000, Fernandes made his way to the United States, where he landed a position as assistant sommelier at Joachim Splichal's flagship Patina restaurant. He continued to learn about wine, and as his responsibilities grew, he was promoted to sommelier in March 2010. That same month Patina received a rare four-star review from Los Angeles Times' critic S. Irene Virbila. Fernandes is fluent in four languages: French, English, Spanish, and Portuguese. When not in the restaurant he spends his free time outdoors, running, cycling, and gardening. ...................................................................................................................................... SARAH KOECHLING Pastry Chef, Patina Patina Pastry Chef Sarah Koechling specializes in inventive dessert expressions designed to complement Executive Chef Tony Esnault's contemporary French cuisine at Patina. The talented young Koechling completed an English degree at the College of Wooster in Ohio in 2004 before embarking on a pastry career and enrolling at Chicago's French Pastry School in the L'Art de la Pâtisserie certification program. Koechling parlayed her education into a pastry assistant post at Chicago's Everest restaurant, working under mentor Joel Reno, and following him to San Francisco as pastry sous chef at Quince. Both positions challenged Koechling to develop unique, seasonal menus utilizing farmers' market produce, which she continues to present at Patina. Highlights on the current menu include a Cavaillon, Honeydew Terrine with Crème Fraîche Cake and Mint Melon Sorbet; Apricot, Sweet Corn Moscato, Polenta Financier and Kirsch Ice Cream; and Peach and Buttermilk Battera with Lemon Verbena Meringues and Graham Cracker. ......................................................................................................................................

HOURS
Open for dinner Tuesday-Saturday 5-9:30pm and Sunday 4-9pm. We also offer post-theater dining on LA Philharmonic performance nights. Our last seating occurs 30 minutes after the performance ends.
Open for Valentine’s Day on Monday, February 13 and Tuesday, February 14 beginning at 5pm.


DIRECTIONS
Find us on Google


PARKING
Valet parking is available in front of Patina on Grand Avenue for $8 with validation.
Complimentary valet parking after 8pm with validation.

PATINA Alumni Chef Dinner - November 2, 2011

Chef's Table

Private Dining Room

Main Dining Room

Patio

For reservations, please call 213.972.3331

Press Releases In the News