Mission Statement
We are entirely dedicated to providing our guests with the very finest quality cuisine, exceptional service and genuine hospitality at our extraordinary landmark locations and award-winning restaurants.


Group History
Patina Restaurant Group was founded on the belief that culinary excellence is an art form, per se. And museums, cultural centers and art-filled landmark locations provide the ideal environments for experiencing this level of quality and service. With Patina Restaurant Group, famed restaurateur Nick Valenti and master Chef Joachim Splichal realized their shared vision for a truly bicoastal boutique restaurant and food service company. Boasting approximately 60 restaurants and food service operations in performing arts centers, Patina Restaurant Group also offers world-class dining and service for weddings, elegant catered affairs and corporate events. The union of these two legendary culinary innovators has introduced the world to a whole new echelon of personalized service and unrivaled culinary artistry.

Nick Valenti: Chief Executive Officer
Nick Valenti's stellar reputation as a business innovator and a restaurateur of the highest caliber was earned by over 35 years of creative leadership with Restaurant Associates and Patina Restaurant Group. He serves on the boards of the charity Citymeals-on-Wheels and NYC & Co., and is Chairman Emeritus of The Board of Trustees at the Culinary Institute of America. Nick has also been awarded the IFMA's Silver Plate Award, the industry's premier accolade, for his achievements as an independent restaurateur.

Joachim Splichal: Chef and Founder
Celebrated by Bon Appetit and Food Network as "Restaurateur of the Year," Joachim Splichal has been a leading force behind Los Angeles' growth into one of the world's premier dining capitals. The essential "ingredient" behind PRG's extraordinary family of restaurants, Joachim has developed a devoted global following as one of the most talented chefs on the American culinary scene, a true master of innovative cuisine and playful perfectionism. His involvement in each and every detail of our guests' experiences drives our ceaseless commitment to quality and detail and guarantees "the personal touch" that only Patina Restaurant Group can offer.

Fred Wolfe: President
Fred was appointed President of Patina Restaurant Group in April 2009, but has been associated with Patina and Restaurant Associates for over 25 years. He spent the bulk of his career working at Acapulco Restaurants where he rose through the ranks to the position of Senior Vice President of Operations before becoming Chief Operating Officer of California Pizza Kitchen. In 2002 Fred returned to RealMex Restaurants (Acapulco) as President and Chief Executive Officer. Following the acquisition and integration of El Torito Restaurants, he significantly improved the quality of operations throughout the restaurant chain and led the acquisition of Chevys Mexican Restaurants, creating the largest company of its kind in the industry with sales in excess of $500 million.

Tim O'Shea: Chief Operating Officer
Since 2007, Tim O'Shea has brought a wealth of industry knowledge to Patina Restaurant Group. Most recently, he led the northern California-based Fresh Choice Restaurants to a successful turnaround as President and CEO. Tim has worked for notable companies within the industry as Senior VP of Development for W.R. Grace, VP of Operations/Development for Culinary Brands a venture capital funded start up business, and Head of Saga Corporation’s Hotel Restaurant Division. He brings with him an impressive record in creating and growing profitable businesses with a passion for satisfying guests.

Steven Tanner: Chief Financial Officer
Steve joined PRG in 2010 with over two decades of experience in the restaurant industry. His background includes frozen yogurt chain Golden Spoon, In N Out Burger, where he led the growth from 67 to 115 restaurants, and Pick Up Stix, a chain of Chinese restaurants that grew under his tenure from 13 to 50 units. Most recently, Steve spent six years leading Real Mex Restaurants as Chief Financial Officer and Executive Vice President while driving the development of 18 new restaurants and the acquisition of Chevys Mexican Restaurants. Steve’s in-depth understanding of business finance and its direct relationship to the growth and evolution of quality brands like Patina Restaurant Group positions him as a key member of the executive team.

John O'Neil: Senior VP Food & Beverage
Born and raised in Brooklyn, John O'Neil began his career in the food industry as a management trainee at Restaurant Associates’ LaGuardia Airport Food Services Division. Having worked his way up the corporate ladder, this 40+ year company veteran manages yearly purchasing, supervises the Art & Style Division, oversees food and beverage development, as well as ensures all quality control.

Joe Polidora: Senior VP Operations, Sports & Entertainment
Joe started with PRG in 1978 and became our senior executive in charge of Sports & Entertainment in 1997. Since then, Joe has guided the S&E division into its unique position as industry leader for restaurant-quality gourmet cuisine and world-class hospitality, delivered with flawless execution on any scale. His contributions have elevated the culinary experience of literally hundreds of thousands of guests at events of all sizes and descriptions including the Ryder Cup, PGA and Senior PGA Championships, and the US Open Tennis Championships. Of note, Joe also spearheaded the food service for Canada’s 2002 World Youth Day where 200,000 pilgrims were fed, including lunch for the Pope.

Ken Gordon: VP Operations
Ken has been an integral part of the PRG team since 1969. His broad experience with operations and logistics, his eye for quality and detail and his hands-on approach to leadership made him the ideal executive to oversee and manage the evolution of many of our most important east coast restaurants. Today he brings that same commitment to excellence to his leadership of our Rockefeller Center properties, including The Sea Grill, Rock Center Café, Cucina & Co., The Ice Rink, Rink Bar and The Grand Tier Restaurant at Lincoln Center's Metropolitan Opera House.

Peter Wyss: VP Operations
Peter first joined the PRG team in 1981 as the executive chef of Brasserie. His love of hand-crafted gourmet cuisine and his great appreciation for extraordinary hospitality propelled him into a directorial position, first with Brasserie and eventually with all of our Rockefeller Center properties. His expert leadership has been essential to the modernization and launch of many of our most successful east coast restaurants, and today he oversees all of our operations in the MetLife Building as well as Brasserie, Brasserie 8 ½, Nick & Stef's at Madison Square Garden, Macy's Cellar Bar & Grill, Cucina & Co. and Panevino in New Jersey.


OTHER SENIOR MANAGEMENT TEAM

Greg Deligdisch: VP Marketing

David K. Specht: VP Human Resources

Bob Surbeck: VP Information Technology

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