The Art of Palmer

by Jeanne

Artaureo One of the most highly regarded chefs in America today, Charlie Palmer has received critical acclaim for his signature "Progressive American" cuisine, a style which reinterprets classic European cooking using American artisanal products and small farm producers.

Chef Palmer has also hired, trained and inspired a flank cooks who have gone on to be some of America’s leading chefs, including Gerry Hayden, Diane Forley of Verbena, and Michael Mina of Aqua in San Francisco.

Chef Palmer’s other business ventures include a full-service luxury hotel in Sonoma County, various food and beverage contracts with outlets such as the Pacific Design Center in Los Angeles, and a partnership with Seabourn Cruise Lines where Palmer designed more than 200 featured recipes for their dining rooms. In Las Vegas, Palmer is no stranger to the restaurant business, as he has presence in two of the city’s premier hotels with Charlie Palmer Steak at the Four Seasons Hotel and Aureole at Mandalay Bay (this is the place with the glassed in wine tower).

Now he’s venturing into a market shop in a Las Vegas condominium project.  It will feature fresh meats, seafood, fruits, cheeses and other gourmet grocery items including prepared meals that residents can conveniently pick up and enjoy in the on their way home from the work at the casino.

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