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Deriving pleasure from creating the finest classical cuisine with subtle culinary twists and turns at his original restaurant Patina, Joachim Splichal is credited with cultivating much of L.A.'s new restaurant culture. A graduate of the renowned Hotel and Management School in Montreux, Switzerland, Joachim launched into a sixteen-year training spree, working his way through Europe's premium kitchens, including Jacques Maximin's Le Chantecler in Nice. Finally satisfied with his solid base, Joachim moved overseas to run L.A's Seventh Street Bistro, where his menu was wildly successful with food-loving Californians. Responding to the city's praise, he opened up his own restaurants Patina in 1989 and Pinot in the early '90s, both of which continue to earn him an unparalleled culinary reputation. In the show IN JULIA'S KITCHEN WITH MASTER CHEFS, Joachim Splichal prepares his sensational Braised Lamb Shank on Barley Risotto.
 Braised Lamb Shank on Barley Risotto - Part 1
Braised Lamb Shank on Barley Risotto - Part 2
Barley Risotto
Mushroom Potato Lasagna
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