Charlie Palmer: Renaissance Chef

By JULIETTE ROSSANT What makes for a Renaissance man or woman in this day and age? Wide interests -- or the capture of a captive audience? Charlie Palmer exhibits both traits in Las Vegas. He already runs two successful restaurants there, Charlie Palmer Steak and Aureole, the Vegas version of his New York flagship. He also has a deal at the Stirling Club -- conveniently located across the street from the Las Vegas Convention Center -- to cater to their residents and anyone he can bring in from outside. Charlie always gives back to the community (and, like any entrepreneur, does so more readily when he can make further money), so you will soon find him delving deeply into the Renaissance -- the Club Renaissance, that is, a new 60-storey tower in downtown Vegas billed as a "vertical country club residence." He will open a high-end foodmarket and wineshop and sell not only gourmet foods but also meals-to-go and in-store dining for residents. In addition, he will oversee Food & Beverage operations on the "club level" with its indoor/outdoor pool, bar and lounge, and fitness center. Time and time again I have heard from celebrity chef/restaurateurs that restaurants survive by attracting locals as well as tourists: Charlie came to Vegas with that knowledge in hand (we talked about just that during the opening of Dry Creek Kitchen several years ago -- see Super Chef pp. 71-72). No doubt, his Renaissance guests will be encouraged to visit Aureole and Charlie Palmer Steak as well. Previous articles: Kitchens: Better With a Super Chef? Charlie Palmer: Dry Creek Kitchen Floweth Go Forth, Gerry Hayden & Claudia Flemming! Elections East 2: Washington Sports Night Charlie Palmer Ties as Washington's No. 1 Steakhouse Charlie Palmer: Bipartisan Turf Surfs the Hill Chef Don Pintabona Advises Innovation Technorati Tags: chefs food restaurants cooking branding catering --> back to superchefblog