 At age 18 he began in the hotel industry, working at leading hotels in Canada, Morocco, Israel, Sweden, Norway and Switzerland.In his early twenties he moved to France to start his culinary training, working as a saucier at La Bonne Auberge, a Michelin-starred restaurant in Antibes in southeastern France.At age 23 Splichal was hired as a sous chef by Jacques Maximin to work at the Chantecler restaurant in the Hotel Negresco in Nice.