palmer charlie 350x350 - Palmer, Charlie

Charlie Palmer

Biography

Since the beginning of his celebrated career, master Chef, hospitality entrepreneur and hotelier 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 technique. Charlie 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 acumen to form this unique style and ultimately strike out on his own. In 1988, he made a significant commitment to... READ MORE

Since the beginning of his celebrated career, master Chef, hospitality entrepreneur and hotelier 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 technique. Charlie 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 acumen 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 radiant theater district.

Over the years, Chef Palmer combined his creative cooking spirit and flair for business to open dozens of notable restaurants across the country and a growing collection of award-winning boutique hotels. These include: award-winning Aureole and its less formal counterpart, Liberty Room at Aureole, Charlie Palmer Steak New York, Spyglass Rooftop Bar, Crimson & Rye, Upper Story by Charlie Palmer, Charlie Palmer at The Knick, JAKE’s @ The Knick and St. Cloud, all at The Knickerbocker Hotel (New York, NY); Charlie Palmer Steak DC, (Washington, D.C.); Aureole at the Mandalay Bay Resort & Casino, and Charlie Palmer Steak Las Vegas at the Four Seasons, (Las Vegas, NV); Charlie Palmer Steak (Reno, NV); Charlie Palmer Steak Napa and Sky & Vine® Rooftop Bar (Napa, CA); and Dry Creek Kitchen at the boutique Hotel Healdsburg, (Sonoma County, CA).

A 20-year board member of Citymeals-on-Wheels and longtime supporter of Share our Strength, Chef Palmer and his namesake restaurant and hotel properties frequently give back to the community with their signature charity events. A weekend-long food and beverage experience at Hotel Healdsburg, Pigs & Pinot is an annual celebration of award-winning Pinot Noirs, heritage pork, and acclaimed national and local chefs combining their star power and talents to raise serious funds for local Sonoma charities and scholarships, and Share our Strength’s No Kid Hungry Campaign.

Palmer is an admired and respected hospitality industry veteran and business leader. The James Beard Foundation named him  “Best Chef in America” in 1997 and welcomed him as a member of their illustrious “Who’s Who of Food & Beverage in America” in 1998. For his culinary trailblazing in Las Vegas, he was inducted into the casino community’s Gaming Hall of Fame in 2011. Chef Palmer’s unwavering support of his alma mater earned him a seat on The Culinary Institute of America’s Board of Trustees where he served as Chairman of the Board from 2013-2016. In recognition of his many achievements and devotion to the culinary arts, the school presented him with an honorary doctorate in April 2018. As a tribute to his hard work and contributions to his upstate New York high school wrestling team, Chef Palmer was inducted into the National Wrestling Hall of Fame in 2017. A frequent guest on NBC’s Today Show, Bravo’s Top Chef, The Rachael Ray Show and more, Charlie Palmer is also the author of six cookbooks, Great American Food (Random House/1996), Charlie Palmer’s Casual Cooking (Harper Collins/2001), The Art of Aureole, (Ten Speed Press/2002), Charlie Palmer’s Practical Guide to the New American Kitchen (Melcher Media/2006), Remington Camp Cooking by Charlie Palmer (Charlie Palmer Group/2013), and Charlie Palmer’s American Fare (Grand Central Life & Style/April 2015).

A caring, supportive father to four boys and doting husband to Lisa, Chef Palmer holds the honor of family higher than any of his hospitality accolades. The family lives bi-coastally between New York and in Healdsburg, CA where the Palmer estate is home to abundant fruit trees and produce gardens. The property also houses vineyards, which are the foundation for his joint venture wine with Clay Mauritson, Charlie Clay Pinot Noir, now in its tenth vintage.

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What is your favorite NYC restaurant? And what is your go-to dish? Naturally, this is not an easy question. Or one that has a simple answer. In this huge city of ours there are almost too many favorites. But for the sake of space, I will say the Peking duck at Pinch Chinese. And not only because the duck is good, but because it is a communal dish, and that is my favorite way to eat--with my family and friends, no matter where we go.

What is your favorite beverage? Again: Not easy. Because "favorite" is such a small word for such endless possibilities. But I will say Pinot Noir because we spend so much time sourcing and tasting possibilities for our annual Pigs & Pinot celebration. So it's quite convivial.

What three things are always in your pantry? Salt, olive oil, lemons

If you weren't a chef, what would you be? Lost.

If you could cook with anyone, who would that be? The people I cook with everyday--for real. My staff across the country. They're just really great people.

What’s your favorite NYCWFF memory? It's always the same. Getting together with people I don't get a chance to see that often, and all in the name of a good cause.