CHARLIE PALMER “THE TASTEMAKER”
Charlie Palmer a master Chef and hospitality entrepreneur has achieved critical acclaim for his signature Progressive American Cuisine, a style built on rambunctious flavors and unexpected combinations with a deep and lasting infusion of classical French technique.
Next to water, tea is the most popular beverage in the world. When properly executed, tea service can provide an enhanced guest experience as well as major revenue for most full service restaurants. Realizing this, tastemaker Charlie Palmer created a collection of ultra premium teas. Charlie Palmer’s approach is unique in promoting an enhanced tea experience for foodservice operators. From the teacup and saucers to the water temperature, attention to detail is important when serving tea. Chef Palmer outlines the proper preparation needed to deliver an elite tea service.
Biography: Charlie Palmer Top Chef/Entrepreneur
“I called it Progressive American cuisine because every time I stepped into the kitchen, I felt things moving forward.”
Since the beginning of his celebrated career, master Chef and hospitality entrepreneur Charlie Palmer has received critical acclaim for his signature Progressive American Cuisine, a style built on rambunctious flavors and unexpected combinations with a deep and lasting infusion of classical French technique. Influenced by his childhood experiences working in his family’s vegetable garden, 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, once situated in a historic town house off Manhattan’s Madison Avenue. Today Palmer’s flagship Aureole is strategically located within New York City mid-town’s dramatically modern Bank of America Tower at One Bryant Park.
Over the years, Palmer combined his creative cooking spirit and flair for business to open thirteen notable restaurants across the country, a growing collection of food-forward wine shops and award-winning boutique hotels. But even today, the chef still steps in the kitchen with reinvention on his mind. “Without a doubt, people eat with their eye long before they put fork to food, so I continue to look for a playful yet respectful way to create excitement on the plate.”
A frequent guest on NBC’s Today Show, Charlie Palmer is also the author of four cookbooks, Great American Food (Random House/1996), Charlie Palmer’s Casual Cooking (Harper Collins/2001), The Art of Aureole, (Ten Speed Press/2002), and Charlie Palmer’s Practical Guide to the New American Kitchen (Melcher Media/2006).