Dedicated to Fine Cuisine & Hospitality
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.
Our award-winning culinary innovation, hospitality and personalized services are the foundation of what make us a leader in the premium segment of the restaurant industry. Our connection to culture and the arts is also a fundamental component of our company.
Patina Restaurant Group was built on the belief that culinary excellence is an art form, and that a superb visit to a cultural venue should be matched with equally inspired cuisine. Museums, cultural centers and art-filled landmark locations provide the ideal environments for experiencing our high level of quality and service—after all, a visit to view a Marc Chagall art display is commemorative in its own right, but an exceptional culinary dish completes the package perfectly.
Patina Restaurant Group’s founders, celebrated restaurateur Nick Valenti and leading chef Joachim Splichal, shared a common vision of a premium, world-class restaurant and food service company. Now showcasing approximately 65 locations in restaurants and performing arts centers across the country, Patina Restaurant Group offers elegant fine dining and personalized service for special events, weddings, catered affairs and corporate gatherings of any size. The amalgamation of these two culinary innovators has presented the world with an unsurpassed level of service and unrivaled culinary talent.
2019Raised in Boston-Banners Kitchen & Tap opens adjacent to TD Garden in The Hub on Causeway, a joint-development between Delaware North and Boston Properties. The high-energy multilevel restaurant raises the expectations for a modern sports bar experience with upscale tavern cuisine, a 39.5-foot diagonal “Dream Screen” TV, and the Banners Kitchen & Tap Topgolf Swing Suite.
2018Patina Expands Footprint in Disney Springs-Patina Restaurant Group opens four new restaurants and bar concepts at Disney Springs. Maria & Enzo’s is an Italian trattoria set in a storied abandoned airline terminal from the 1930s, now transformed into a restaurant. Enzo’s Hideaway is a speakeasy-inspired by Roman aperitivo bars, located in the storied rum-runner tunnels that adjoin Maria & Enzo’s. The Edison is a multi-level “industrial Gothic” restaurant and entertainment venue serving classic American fare, including Prime Rib and the incredible Edison burger. And Pizza Ponte is a fast-casual concept serving pastries, pizza, Italian sandwiches, and espresso.
2015Disney Springs and Morimoto Asia Grand Openings-Disney Springs opens in Lake Buena Vista, Florida, showcasing Patina Restaurant Group’s Morimoto Asia. A partnership with celebrity chef Masaharu Morimoto, Morimoto Asia’s dining experience showcases a variety of Pan-Asian flavors including Peking duck, dim sum, street food and sushi.
Delaware North is proud to be a family-owned-and-operated company. Over 100 years, three generations of Jacobs have guided Delaware North’s journey. Their story, and ours, is one that demonstrates that through hard work, innovation and an unwavering entrepreneurial spirit – great things can happen. The leadership of the Jacobs family infuses our company with the values of integrity, honesty and social responsibility that make Delaware North one of the most admired hospitality companies in the world.
Current Delaware North Chairman Jeremy Jacobs, the son of founder Louis Jacobs, represents the second generation of the Jacobs family to own and lead the company. His three sons – Jerry, Lou and Charlie – are chief executive officers of Delaware North and are leading the company’s long-term business strategy.
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. Over the last 20+ years, Splichal has taken his creativity and ingenuity with food and married it to his business acumen to create the expansive Patina Restaurant portfolio including the Michelin-starred Patina. Through Splichal’s hands-on mentorship and fostering of culinary talent, all dining experiences within the nationwide group take homage to his personal culinary approach of playfulness blended with French techniques and a strong commitment to seasonal produce showcased in innovative and elegant dishes . Splichal’s mastery of his craft has earned him numerous awards and distinctions throughout his career, including induction into the James Beard Foundation’s Who’s Who of Food & Beverage in America, two nominations for “Chef of the Year,” and a “Best California Chef” award. Additionally, Splichal is a co-author of two cookbooks: Patina Cookbook: Spuds, Truffles, and Wild Gnocchi, written with Los Angeles Times staff writer Charles Perry, and Feeding Baby: Simple, Healthy Recipes for Babies and Their Families.
Mr. Valenti identifies growth opportunities and works on special projects for both Patina and Delaware North. Providing a rare combination of culinary insight, restaurant design sense and business management acumen, he is a recognized innovator in the restaurant industry. Among his many accomplishments, he introduced the concept of serving restaurant quality food at sporting events, and cultural venues such as museums and performing arts centers. He also guided Patina through successive stages of ownership as CEO.