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One of the most highly regarded chefs in America today, Charlie Palmer has received critical acclaim for his signature "Progressive American" cuisine, a style which reinterprets classic European cooking using American artisanal products and small farm producers.
Beginning with the opening of Aureole in 1988, Palmer has combined his creative cooking spirit with his flair for business to establish an impressive roster of restaurants across the country--Aureole and Métrazur in New York City; Aureole at Mandalay Bay Resort and Casino and Charlie Palmer Steak at The Four Seasons Hotel in Las Vegas; and, Dry Creek Kitchen, located in the Palmer-owned boutique Hotel Healdsburg in Sonoma, California. In September 2002, he opened his newest property, Kitchen 22, an intimate neighborhood restaurant in the Flatiron section of New York City. Manhattan is also home to Astra, a café by day and impressive catering location by nights and weekends. Astra West and the Lounge at Astra, opened in Los Angeles in early 2002. Palmer also has a line of specialty food products sauces.
Born and raised in upstate New York and classically trained at the Culinary Institute of America, Charlie Palmer first burst onto the New York dining scene in the mid-eighties when he was named executive chef at The River Café. He soon earned a prestigious three stars from The New York Times. It was also at The River Café that Palmer hired, trained and inspired a legion of young cooks who have gone on to become some of America's leading chefs-from Diane Forley of Verbena in New York and Michael Mina of Aqua in San Francisco.
At the young age of 28, Palmer opened Aureole restaurant as chef and proprietor. It was at Aureole that his signature style began to emerge. Today, Palmer's creativity is sparked by working with his team of cooks at all of his locations.
Charlie Palmer is the author of two cookbooks, Great American Food, published by Random House in 1996 and Charlie Palmer's Casual Cooking, published by Harper Collins in 2001. His third cookbook, The Art of Aureole, will be published in 2003. Charlie is also a frequent guest on NBC's Today Show. In a partnership with Seabourn Cruise Lines, Charlie has designed over 200 recipes that are featured aboard their elegant ships.