Chef Charlie Palmer
Culinary Advisor
Wing & Barrel Ranch is proud to partner with Chef Charlie Palmer as our Culinary Advisor. A celebrated hospitality entrepreneur, chef, and hotelier, Palmer is known for his signature Progressive American cuisine — bold, unexpected flavors grounded in classical French technique. Raised on a farm in upstate New York and trained at The Culinary Institute of America and in the kitchens of France, his farm-to-table philosophy and refined culinary foundation have shaped one of the most influential careers in modern American hospitality.
In 1988, Palmer opened the Michelin-starred Aureole in New York City, launching the growth of the Charlie Palmer Collective. Today, his portfolio spans premier dining destinations across the country, including Charlie Palmer Steak IV, Akoya, St. Cloud Rooftop, JAKE’s @ The Knick, Aperibar at LUMA Times Square, and Dry Creek Kitchen in Healdsburg. In 2026, Palmer will debut three new restaurant concepts at Paso Robles Inn: Cattlemen’s Bar, Salina Rooftop, and The Pass by Charlie Palmer.
As Co-Founder and CEO of Appellation Hotels, Palmer is redefining hospitality through a culinary-first approach that places food, wine, and sense of place at the center of the guest experience. Alongside co-founder Christopher Hunsberger, Appellation’s growing portfolio includes Appellation Healdsburg, Appellation Lodi – Wine & Roses Resort and Spa, Hotel MoHi by Appellation, and signature restaurants such as Folia Bar & Kitchen, Americana House, Andy’s Beeline Rooftop, and Maison Lodi — with additional properties in development across California wine country and beyond.
A dedicated mentor and philanthropist, Palmer founded The Palmer Family Education Foundation to support the next generation of culinary and hospitality leaders. He also serves on the board of Citymeals-on-Wheels and hosts the acclaimed Pigs & Pinot event, benefiting Sonoma-based education and culinary initiatives. A James Beard Award recipient and inductee into the Gaming Hall of Fame, Palmer has authored six cookbooks and continues to shape the future of American hospitality. He splits his time between New York and Sonoma County, where he produces Charlie Clay Pinot Noir and enjoys life with his family.