Mandalay Bay

Mandalay Bay Fact Sheet

Mandalay Bay Fact Sheet

Mandalay Bay

3950 Las Vegas Boulevard South
Las Vegas, NV 89119
(702) 632-7777 – Phone
(877) 632-7800 – Toll-Free Room Reservations
(702) 632-7812 – Hotel Fax
 
Website – mandalaybay.com
Facebook – Mandalay Bay
Twitter – @MandalayBay
Instagram – @MandalayBay
 
Media Information – (702) 692-6700 / publicrelations@mgmresorts.com
Media Newsroom – newsroom.mandalaybay.com/
 

 

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Mandalay Bay - Aureole - Chef and Creator Charlie Palmer Biography

Mandalay Bay - Aureole - Chef and Creator Charlie Palmer Biography

Since the beginning of his celebrated career, master Chef and hospitality entrepreneur 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 twelve notable restaurants across the country, a growing collection of food-forward wine shops and award-winning boutique hotels. 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.  Chef Palmer continues to grow his restaurant group across the U.S., recently opening two new Denver casual eateries District Meats and Wazee Wood Fire Pizza in Fall 2011. 
 
In Spring 2012, Chef Palmer will launch his newest venture – a “chef-driven” boutique hotel located in San Francisco’s Union Square. Guests will receive a fresh approach to hospitality comprised of a cohesive, gracious and welcoming 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 a new unparalleled dining experience, offering both visitors and neighbors a comfortable haven to enjoy fresh, local cuisine.



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