Charlie palmer chef biography book

          For all of us who love the generous spirit of American cooking and the regional flavors it champions, Charlie Palmer's first book, GREAT AMERICAN FOOD, is a timeless addition to the nation's culinary repertoire..

          Charlie Palmer (chef)

          American chef

          Charlie Palmer (born 1959)[1] is an American chef, hospitality entrepreneur, hotelier, and author.[2] He is best known for Aureole, his flagship restaurant in New York City, which has earned 13 Michelin stars and two James Beard awards.[3] Considered a “pioneer of progressive American cooking,”[4] Palmer has received over 20 Michelin stars and consults 15 F&B outlets through the Charlie Palmer Collective.[5][6]

          Career

          After graduating from The Culinary Institute of America, Palmer began his executive chef career at the River Café in 1983,[1][7][8] where he earned three stars from The New York Times and trained Michael Mina.[2]

          In 1988, Palmer opened his restaurant Aureole in Manhattan, where he showcased regional American ingredients.[1][2] In 1999, he opened Aureole in the Mandalay Bay Resort, Las Vegas as wel