Over the years, Chef Charlie Palmer combined his creative cooking spirit and flair for business to open eleven notable restaurants across the country, a growing collection of food-forward wine shops and award-winning boutique hotels. A frequent guest on NBC’s Today Show, Palmer is also the author of five cookbooks.
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Since striking out on his own from Thomas Keller’s acclaimed French Laundry in 2010, Corey Lee has crafted a unique, James Beard Award‐winning cuisine that seamlessly blends his South Korean heritage with his upbringing in the United States. Benu has gone on to receive three Michelin stars, four stars from The San Francisco Chronicle, and the AAA Five Diamond Award.
Samuelsson, the youngest chef ever to receive two three-star ratings from The New York Times — is owner of Red Rooster restaurant in Harlem and former Executive Chef and co-owner of New York’s Restaurant Aquavit, AQ Cafe at Scandinavia House, and Riingo. He starred on Discovery Home Channel’s “Inner Chef,” is winner of “Top Chef Masters” and is a five-time James Beard Award recipient.
Yotam Ottolenghi owns an eponymous group of four restaurants, plus the high-end restaurant, Nopi, in London. His previous cookbooks—Plenty, Jerusalem, and Ottolenghi—have all been on the New York Times bestseller list. He writes for The Guardian, and appears on BBC.
Mark Bittman is one of America’s best-known and most widely respected food writers. He covers food policy, cooking, and eating as an Opinion columnist for The New York Times and the paper’s Sunday Magazine. Bittman overhauls hundreds of classics through clever (even unorthodox) use of equipment and techniques—encouraging what he calls “naturally fast cooking”—and the results are revelatory
One of Los Angeles’ most beloved chefs, Suzanne Goin, cooks with a palette of colors and flavors that showcase the best farmers and producers from the Southern California markets. She received a James Beard Award for her first book, “Sunday Suppers at Lucques.” In “The A.O.C. Cookbook,” she shares recipes turning the small-plate, shared-style dishes into main courses for the home chef.
Boulud is a world-renowned French chef based in New York with restaurants in New York, Miami, Palm Beach, London, Toronto, and Singapore. He has won James Beard Foundation awards for “Outstanding Restaurant” (for Daniel in 2010), “Outstanding Restaurateur” (2006), “Best Chef, New York City” (1992), and “Outstanding Chef of the Year” (1994).