Charlie Palmer (chef)

Charlie Palmer is an American celebrity chef, restaurateur, hotel owner and author. Palmer is known for his progressive American style of cooking and entrepreneurship.[1] Charlie Palmer grew up in the small town of Smyrna in upstate New York.

Chef Charlie Palmer

Career

After graduating from the Culinary Institute of America in Hyde Park, Palmer became the head chef at the River CafƩ in Brooklyn.[1] In 1988, Palmer opened his first restaurant, Aureole, on the Upper East Side of Manhattan.[2] This was soon followed by the openings of several new ventures, including Metrazur in Grand Central Terminal, a second Aureole in Las Vegas, and Charlie Palmer Steak in Washington, D.C. His culinary empire has continued to expand ever since, with further locations across the country, as well as Next Vintage, his chain of retail wine stores. In 2009, Palmer's flagship restaurant Aureole moved from a townhouse on East 61st Street to the Bank of America Tower at One Bryant Park.

Charlie Palmer was one of sixteen chefs honored in the 1993 PBS series, Cooking with Master Chefs: Hosted by Julia Child and is featured in the cookbook derived from the series.

Charlie Palmer has been honored by the James Beard Foundation twice, including being named New York's Best Chef in 1997.[3] Palmer is also the author of four cookbooks: Charlie Palmer's Casual Cooking (2000), The Art of Aureole (2004), Great American Food (1996, 2004), and The Guide to the New American Kitchen (2006). In 2011, Palmer was appointed the Chairman of the Board of the Culinary Institute of America.[4] He currently lives in California with his wife Lisa, and his four sons Courtland, Randall, Eric and Reed.

Hotels

In 2003, Palmer built the 55-room Hotel Healdsburg in Sonoma County, California. In April 2006, Palmer announced plans for the Charlie Palmer Hotel, to be constructed in Las Vegas.[5] The start of construction on the project has been delayed several times.[6][7][8][9]

gollark: šŸŒµ = (āˆš2)^(8!/3)
gollark: Ī½ (nu) can be Ļ€āˆš2.
gollark: Sure.
gollark: We can call it Ļ‡ (chi) to annoy everybody.
gollark: I vote for ā…œĻ€ being our base unit.

References
  1. "Spotlight On: Charlie Palmer AOS Culinary Arts". The Culinary Institute of America. Retrieved 2013-05-14.
  2. "Aureole: Past, Present, and Future". James Beard Foundation. Retrieved 2013-05-14.
  3. Albright, Barbara (June 9, 2002). "Charlie Palmer's new book focuses on casual fine dining". Daily News, Bowling Green, Kentucky. p. 210. Retrieved 2013-05-14.
  4. "Alumnus Charlie Palmer Elected Chairman of the Board of The CIA, Along With Two Alumni Named as Trustees". The Culinary Institute of America. Retrieved 2013-05-14.
  5. Smith, Hubble (April 7, 2006). "New condo-hotel proposed: Celebrity chef plans $400 million project". Las Vegas Review-Journal. Archived from the original on April 8, 2006.
  6. Toplikar, Dave (February 4, 2010). "Charlie Palmer Hotel in downtown Las Vegas put on hold for two years". Las Vegas Sun. Retrieved March 16, 2017.
  7. Toplikar, Dave (March 2, 2011). "Developer: Charlie Palmer hotel planned for downtown Las Vegas still on hold". Las Vegas Sun. Retrieved March 16, 2017.
  8. Toplikar, Dave (March 7, 2012). "Charlie Palmer committed ā€” but waiting ā€” to build project in Symphony Park". Las Vegas Sun. Retrieved March 16, 2017.
  9. Shine, Conor (March 6, 2013). "Plans for downtown luxury boutique hotel pushed back a year". Las Vegas Sun. Retrieved March 16, 2017.


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.