Chef Charlie Palmer
Since the beginning of his celebrated career, Master Chef and hospitality entrepreneur Charlie Palmer has received critical acclaim for his signature Progressive American cooking, a style built on rambunctious flavours, unexpected combinations and a deep infusion of classical French cuisine. Palmer’s upbringing on a farm in upstate New York, along with his education in various kitchens in France and at the Culinary Institute of America, provided him with the wherewithal to form this unique style and ultimately strike out on his own. In 1988, he made a significant commitment to creating dishes featuring regional American ingredients at his sublime Aureole, originally situated in a historic townhouse off Manhattan's Madison Avenue and now in a spectacular new location in the heart of New York City’s theater district.
Over the years, Palmer has combined his creative culinary spirit and flair for business to open 12 notable restaurants across the country, as well as a growing collection of food-forward wine shops and award-winning boutique hotels. These include Michelin-starred Aureole; café and catering venue Astra in New York; Charlie Palmer Steak in Washington, D.C.; Michelin-starred Aureole at the Mandalay Bay Resort & Casino and Charlie Palmer Steak at Four Seasons Hotel Las Vegas in Las Vegas, Nevada; Charlie Palmer Steak and Briscola in Reno, Nevada; Dry Creek Kitchen at his boutique Hotel Healdsburg in Sonoma County, California; and Charlie Palmer at the Joule in Dallas, Texas, and Charlie Palmer at Bloomingdale’s South Coast Plaza in Costa Mesa, California, both of which house Palmer’s Next Vintage wine shops. In 2010, Palmer introduced his first quick and casual burger restaurant, DG Burger (Damn Good), located adjacent to his restaurant in Costa Mesa. Chef Palmer continues to grow his restaurant group across the United States, opening two new Denver casual eateries, District Meats and Wazee Wood Fire Pizza, in 2011.
Inducted into the James Beard Who's Who of Food & Beverage in America in 1998 and a frequent guest on NBC's Today show, Charlie Palmer is also the author of four cookbooks: Great American Food (Random House, 1996), Charlie Palmer's Casual Cooking (Harper Collins, 2001), The Art of Aureole (Ten Speed Press, 2002), and Charlie Palmer's Practical Guide to the New American
Kitchen (Melcher Media, 2006).
