Patina
141 SOUTH GRAND AVE. LOS ANGELES 90012
RESERVATIONS
213-972-3331
| Black Truffle Dinners – Feb 9, 10 & 11 |
| Valentine's Day | February 13 & 14 |
| Dinner |
| Dessert |
| Wine List |
| FACT SHEET |
| Special Event Menus |
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Tony Esnault Executive Chef, Patina Born in the small town of Saumur in France’s Loire Valley, Tony Esnault spent summers exploring his grandparents’ farm where he grew to appreciate raw ingredients and was inspired to pursue a career in the culinary arts. Esnault learned classic French technique at the François Rabelais culinary school before beginning his restaurant career in 1990 at Paris’ one-Michelin-star Le Montparnasse 25 in the Le Meridien Montparnasse Hotel. 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 Esnault’s career and inspire his culinary style. After working and traveling with Ducasse for three years, Esnault moved to San Francisco to work as sous chef at The Ritz-Carlton under 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 book’s inaugural 2006 New York guide 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. |
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PATINA BENTLEY EVENT
AN INCREDIBLE DAY IN THE KITCHEN AT PATINA RESTAURANT
PATINA
TOMATO FESTIVAL 2009
PETIT FOURS
