Charlie Palmer
Charlie Palmer

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 flavors and unexpected combinations with a deep and lasting infusion of classical French cuisine. Influenced by his childhood experiences working in his family’s vegetable garden, Palmer was an early advocate of farm over factory food. 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 radiant theater district at One Bryant Park.

Over the years, Palmer combined his creative cooking spirit and flair for business to open thirteen notable restaurants across the country, a growing collection of food-forward wine shops and award-winning boutique hotels. These include: Michelin-starred Aureole, Charlie Palmer’s Métrazur and café/catering venue, Astra in New York; Charlie Palmer Steak, Washington, D.C.; Michelin-starred Aureole at the Mandalay Bay Resort & Casino, and Charlie Palmer Steak at the Four Seasons, Las Vegas, NV; Charlie Palmer Steak, Fin Fish and Briscola in Reno NV; Dry Creek Kitchen at his boutique Hotel Healdsburg, Sonoma County, CA; and his latest openings, Charlie Palmer at the Joule, Dallas, TX; and Charlie Palmer at Bloomingdale’s South Coast Plaza, Costa Mesa, CA, both of which house Palmer’s Next Vintage wine shops. In addition, Palmer oversees dining for The Stirling Club at Turnberry Place, an exclusive residential community in Las Vegas and recipe development for acclaimed Yachts of Seabourn. Even today, the chef still steps in the kitchen with reinvention on his mind.

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).