Influenced by his upstate New York childhood experience working in his family’s vegetable garden, Charlie Palmer was an early advocate of farm over factory food. In 1988, he made a landmark commitment to creating dishes featuring regional American ingredients at his sublime three-star Aureole, situated in a town house off Manhattan’s Madison Avenue, now located within the spectacular Bank of America Tower at One Bryant Park, one of the most environmentally advanced skyscrapers in the world. Over the years, Palmer combined his creative cooking spirit and flair for business to open 13 notable restaurants across the country and a growing collection of boutique hotels, each reflecting its time and place.
“Hospitality is like everything else. It has to evolve.”
James Beard Foundation “Best Chef in America 1997” and "Who's Who of Food & Beverage in America 1998.” Serves as board member for Culinary Institute of America, presented with an honorary doctorate in April 2018.
Author of Great American Food (Random House/1996), Charlie Palmer's Casual Cooking (Harper Collins/2001), The Art of Aureole, (Ten Speed Press/2002), Charlie Palmer's Practical Guide to the New American Kitchen (Melcher Media/2006), Remington Camp Cooking by Charlie Palmer (Charlie Palmer Group/2013), and Charlie Palmer’s American Fare (Grand Central Life & Style/April 2015).