American Academy of Chefs Culinary Hall of
Fame™ Celebrated Chefs
The American Academy of Chefs Culinary Hall of Fame™ Committee
has created a new category of induction. This category recognizes
individuals for their outstanding achievements in the culinary industry
by inducting them into the American Academy of Chefs Culinary Hall of
Fame™ as Celebrated Chefs.
Requirements
- Recipients of this honor are trendsetters in the industry and have
distinguished themselves in the culinary world.
- These individuals are nationally and/or internationally recognized
through print and/or live media for their contributions to the
profession.
- They are culinary icons and continue to serve as role models by
mentoring and providing support to future culinarians.
Inductees
Cat Cora
Photo by David Carlson
2012
Cora is passionate about her profession and her career highlights are
numerous. She is the owner of four restaurants, including Kouzzina by
Cat Cora, at Disney World’s Boardwalk Resort in Orlando. She has
published three cookbooks, and is a contributing editor to O, the
Oprah Magazine. She has made numerous television appearances and
is a co-host of Bravo’s new show, “Around the World in 80
Plates,” which premiered May 9. She made television history on
Food Network’s “Iron Chef America” as the first and
only female Iron Chef in 2005.
Cora is president and founder of Chefs for Humanity, a not-for-profit
organization that gathers the culinary community together to raise funds
and provide resources for emergency educational and hunger-related
causes. In 2010, she joined the Chefs Move to Schools campaign that
seeks to provide nutritional guidance and education to schools.
2010
Charlie Palmer: Hospitality Entrepreneur, Chef, Hotelier
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).
2009
Patrick
O’Connell
2008
Charlie
Trotter
2007
James
Andrew Beard (accepted by Chef Norman Van Aken on behalf of James
Beard and the James Beard Foundation)
Thomas
Keller
