Charlie Palmer is an American celebrity chef and restaurateur who developed a love of cooking at a very young age while living in upstate New York. He developed a fondness for his parent’s vegetable garden growing up, and this translated into his commitment as a chef to utilize local, farm fresh foods in his dishes. Palmer calls his style, Progressive American Cooking, because he looks at cuisine as continually moving forward and evolving.
Located in the exquisite Mandalay Bay Hotel in Las Vegas, Aureole Las Vegas is the second Aureole opened by Chef Charlie Palmer, and is modeled after his award winning, flagship Aureole Restaurant located in New York City. From the moment you arrive, Aureole Las Vegas screams luxury with its rich color palette, dark wood, and glass windows. Aureole is the place to go for those seeking an exquisite wine experience. The center of the restaurant boasts a glass wine tower, complete with “flying sommeliers” that will bring your selected bottle down from the highest of levels. Each dish that is prepared is meant to pair perfectly with various wines, and the staff gladly recommends just the right one when requested. Guests can choose to indulge in small plates in the bar lounge, order from the A La Carte Dinner Menu in the main dining room or enjoy the full Chef’s Tasting Menu. The Tasting Menu consists of six courses, each one paired with one or more wines. Patrons will begin the evening with an Amuse Bouche, followed by Heirloom Tomatoes and Burrata. The third course, Seared Foie Gras with Black Cherry Chutney and Cornbread is a guest favorite with its unexpected combination of flavors. Continuing you will indulge in Diver Sea Scallops, Filet Mignon, Maine Lobster, and finally a decadent Raspberry Cheesecake. For those choosing to order from the A La Carte Menu, some favorite picks are Charlie’s French Onion Soup as a starter, the Colorado Lamb Rack with Polenta and Lamb Shoulder, and finally the classic Chocolate Souffle which Aureole has become famous for. No matter what you choose, expect to be surprised with unlikely combinations, explosive flavors, and impeccable service when dining at Charlie Palmer’s Aureole Las Vegas.
- Wine Spectator; Grand Award, 2019
- James Beard; Best Chef New York, 1997
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.