Charlie Palmer

Since the beginning of his celebrated career, master Chef, hospitality entrepreneur and hotelier Charlie Palmer has received critical acclaim for his signature Progressive American cooking, a style built on rambunctious flavors and unexpected combinations with a deep and lasting infusion of classical French technique. Charlie Palmer’s upbringing on a farm in upstate New York, along with his education in various kitchens in France and at The Culinary Institute of America, provided him with the acumen to form this unique style and ultimately develop the Charlie Palmer Collective, starting in 1988 when he made a significant commitment to creating dishes featuring regional American ingredients at his sublime, Michelin-starred and critically-acclaimed Aureole. Over the years, Chef Palmer combined his creative cooking spirit and flair for business to open dozens of notable restaurants across the country. In 2025 those include: an innovative new handroll concept, Akoya, Charlie Palmer Steak IV, St. Cloud Rooftop Bar, and JAKE’s @ The Knick, all at The Knickerbocker Hotel, Aperibar at LUMA Hotel Times Square (New York, NY); Charlie Palmer Steak (Reno, NV); Charlie Palmer Steak Napa and Sky & Vine® Rooftop Bar (Napa, CA); Dry Creek Kitchen at the boutique Hotel Healdsburg, (Sonoma County, CA), and three forthcoming restaurants at Paso Robles Inn and The Piccolo in 2026, including The Pass by Charlie Palmer, Cattlemen’s Bar, and Salina Rooftop. As co-founder and CEO of Appellation Hotels, he is pioneering the culinary-first hotel brand with a multitude of projects in development, including the newly opened Appellation Healdsburg, Appellation Lodi – Wine & Roses Resort and Spa, Hotel MOHI by Appellation, Appellation Petaluma and Appellation Pacific Grove. Honored as “Best Chef in America” by the James Beard Foundation (1997), inducted into both the Gaming Hall of Fame (2011) and National Wrestling Hall of Fame (2017), and a former Chairman of The Culinary Institute of America’s Board of Trustees (2013–2016), Chef Palmer’s legacy spans culinary excellence and industry leadership and mentorship.  Splitting his time between New York and his home in Healdsburg, CA—with its orchards, gardens, and vineyards—is also ground zero to the grapes for his joint venture wine, Charlie Clay Pinot Noir, made with acclaimed winemaker Clay Mauritson. Chef Palmer’s journey reflects not only a passion for food but a deep commitment to family, mentorship, and the communities he serves.