Wine plays a crucial role in everything chef Charlie Palmer does. Five of his restaurants have Wine Spectator Restaurant Awards. Foremost is Grand Award–winning Aureole in Las Vegas, known for its dining room centerpiece and 2,700-count wine list, with deep collections of Burgundy, California, Italy and Bordeaux. Dry Creek Kitchen and two Charlie Palmer Steak venues have Best of Awards of Excellence, and all of the chef's projects display a thoughtful, fun approach to wine and food. Read on for our profile of Palmer, plus a timeline of his career, a Q&A about his wine life and a list of his restaurants.
Member-Only Content
Premium SubscriptionJoin today and get immediate access to this article, and to our entire database of more than 400,000 wine ratings. It only takes moments—but it will help you drink better all year long.
Already a member? Sign In
Try Winespectator.com Free for 30 Days!
Full access to our database of more than 400,000 wine ratings
Early access to reviews on our editors' favorite just-rated wines
Wine and food pairing tool,
chefs' pairing recommendations
Best value wines and winery intel
Subscribe today
