Charlie Palmer is making some changes at Aureole and the more casual Liberty Room at Aureole by promoting Gabriele Carpentieri to executive chef of his flagship and Renaud Besnard to executive pastry chef.

Carpentieri, originally from Milan, joined Aureole in 2013 and grew up visiting his grandfather’s olive farm, which has shaped his penchant for seasonal ingredients and olive oil over butter and cream. But it’s also Palmer’s taste that’s changing. “Spending half my time in wine country,” says Palmer, “is also carrying through to our menus.”

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