Charlie Palmer is an award winning chef, author, and hospitality entrepreneur with eleven notable restaurant across the United States.
FW: What style is your cuisine?
CP: Progressive American Cooking
FW: What do you consider your signature dishes?
CP: No specific dishes… But an ever changing approach including seasonality, proximity to ingredients and the search for great taste.
FW: What is your most memorable dining experience?
CP: My first visit to Alain Ducasse in Monaco.
FW: Why do you choose to server FIJI Water?
CP: FIJI pairs well with foods – from casual to fine dining. I’m proud to have FIJI in my restaurants.
