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Charlie Palmer

Charlie Palmer has come a long way from his early days washing pots – his distinctive New American cuisine is now showcased in restaurants ranging from NYC's Aureole to Charlie Palmer Steak in Las Vegas.

Restaurants

Charlie Palmer Stats:

Born In:
Hamilton, NY, 1959
Training:
Culinary Institute of America
Mentors/Influences:
Alain Chapel, Georges Blanc
First Restaurant Job:
Washing pots at the Colgate Inn in Hamilton, NY
Signature Style:
Progressive American
Defining Culinary Moment:
“At the age of 14, when I realized that something as fun as cooking could also be a career”
Favorite Food/Ingredient:
Pork or squab
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