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Hospitality Entrepreneur, Chef, Hotelier
Since the beginning of his celebrated career, master Chef, hospitality entrepreneur and hotelier 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 dozens of notable restaurants across the country, award-winning boutique hotels and a growing collection of food-forward wine shop. 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 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.
In Spring 2012, Chef Palmer launched his newest venture, the Mystic Hotel - a "chef-driven" boutique hotel located in San Francisco's Union Square. Guests receive a fresh approach to hospitality comprised of a cohesive, welcoming food and beverage experience that permeates every moment of the stay. In addition, Chef Palmer and his team are proud to join the thriving San Francisco food community by introducing the Burritt Tavern, a new unparalleled dining experience offering both visitors and neighbors alike a comfortable haven to enjoy fresh, local "modern American tavern fare". The adjoining bar, Burritt Room, offers handcrafted cocktails in an alluring speakeasy setting.
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.
A 20-year board member of City Meals on Wheels and longtime supporter of Share our Strength, Chef Palmer and his namesake restaurant and hotel group frequently give back to the community with their trademarked, signature events. A weekend long food and beverage experience at the Hotel Healdsburg, Pigs and Pinot is an annual celebration of Sonoma County Pinot Noirs and acclaimed national and local chefs combining their star power and talents to raise serious funds for local Sonoma charities and Share our Strength.
A member of James Beard "Who's Who of Food & Beverage in America," inducted into the casino community's Gaming Hall of Fame in 2011 and named Chairman of the Board of Trustees of the Culinary Institute of America in 2012, Palmer is a respected and admired hospitality figurehead. 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). His fifth book, a collaborative project, Remington Camp Cooking by Charlie Palmer (Welcome Books/2013) was just released in May 2013.