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The Gaming Hall of Fame

2011 Inductee

Charlie Palmer

Charlie Palmer--credit Bill Milne



Charlie Palmer (b. 1959) is a recognized master chef who has, and over the years, has opened 13 notable restaurants across the country – including five associated with gaming properties. Las Vegas visitors can experience Mr. Palmer’s handiwork at Michelin-starred Aureole at the Mandalay Bay Resort & Casino and Charlie Palmer Steak at the Four Seasons, Las Vegas; and while in Reno they can visit Charlie Palmer Steak, Fin Fish and Briscola, all in the Grand Sierra Resort and Casino.

Since the beginning of his celebrated career, master Chef and hospitality entrepreneur 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 cuisine. 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 wherewithal to form this unique style and ultimately strike out on his own.  In 1988, he made a significant commitment to creating dishes featuring regional American ingredients at his sublime Aureole, originally situated in a historic townhouse off Manhattan's Madison Avenue and now in a spectacular new location in the heart of New York City’s radiant theater district.

Over the years, Palmer combined his creative cooking spirit and flair for business to open eleven notable restaurants across the country, a growing collection of food-forward wine shops and award-winning boutique hotels. These include: Michelin-starred Aureole, café/catering venue Astra in New York; Charlie Palmer Steak, Washington, D.C.; Michelin-starred Aureole at the Mandalay Bay Resort & Casino, and Charlie Palmer Steak at the Four Seasons, Las Vegas, NV; Charlie Palmer Steak, Fin Fish and Briscola in Reno NV; Dry Creek Kitchen at his boutique Hotel Healdsburg, Sonoma County, CA,  as well as, Charlie Palmer at the Joule, Dallas, TX; and Charlie Palmer at Bloomingdale’s South Coast Plaza, Costa Mesa, CA, both of which house Palmer’s Next Vintage wine shops. In 2010, Palmer introduced his first quick and casual burger restaurant, DG Burger (Damn Good), located adjacent to his restaurant in South Coast Plaza.  Chef Palmer continues to grow his restaurant group across the U.S., planning to open a new concept in Denver, Fall 2011.

The Charlie Palmer Hotel in Las Vegas is currently under development at Symphony Park in the heart of downtown.  The hotel features sumptuous accommodations with elevated amenities such as a 10,000 square-foot-spa that combines recreational fitness and restorative wellness treatments, a Hollywood-style pool surrounded by tented cabanas, and signature Palmer dining experiences including a sky terrace that overlooks Symphony Park and The Smith Center for the Performing Arts. Even today, the chef still steps in the kitchen with reinvention on his mind.

Inducted into the James Beard "Who's Who of Food & Beverage in America” in 1998 and 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).


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Last modified Friday, 08-Apr-2022 11:31:07 PDT



This page last updated Friday, 08-Apr-2022 11:31:07 PDT .