One of the most highly regarded chefs in America today, Charlie Palmer 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 technique.
Born and raised in upstate New York and classically trained at the Culinary Institute of America, Charlie Palmer started his executive chef career at The River Café, Brooklyn’s legendary incubator for the American food movement, where he earned a prestigious three stars from The New York Times and trained a legion of other young cooks who have gone on to become some of America’s leading chefs. In 1988, Palmer made a landmark commitment to creating dishes featuring regional American ingredients at the sublime Aureole, at the time situated in a 19th century town house off Manhattan’s Madison Avenue. After two decades in its landmark location, our flagship restaurant took up residence in the spectacular at One Bryant Park in Times Square, one of the world's most environmentally advanced skyscrapers, where it continued its culinary legacy of intense flavors and unexpected combinations matched by an award-winning wine list. Aureole is in the throes of scouting for a new Manhattan home, and can still be enjoyed thanks to a progressive virtual model, Aureole at Home.
In 1999, Palmer made an early investment in Las Vegas, opening Aureole in the Mandalay Bay Resort as well as his first foray into the modern American steakhouse, Charlie Palmer Steak in The Four Seasons. For this pioneering spirit and culinary trailblazing, he was inducted into the Las Vegas casino community’s “Gaming Hall of Fame.” And over the next 20 years, Palmer combined his creative cooking spirit and flair for business into 15 notable locations spanning the country and a growing collection of boutique hotels.
Palmer, a longtime board member of Citymeals-on-Wheels was named by The James Beard Foundation as “Best Chef in America 1997” and “Who’s Who of Food & Beverage in America” 1998. For his unwavering support of the Culinary Institute of America, he was named to the Board of Trustees, serving as Chairman of the Board from 2013-2016, and presented with an honorary doctorate in April 2018.
A frequent guest on NBC's Today Show, Bravo’s Top Chef, The Rachael Ray Show and more, Palmer is also the author of six cookbooks. He and his family live bi-coastally between New York and Healdsburg, CA, also home to the his vineyards—the foundation for Charlie Clay Pinot Noir, a joint venture with vintner Clay Mauritson, now in its tenth vintage.
Chef Shane McAnelly is singularly qualified to helm the kitchen and culinary program at Dry Creek Kitchen. After spending two years on the east coast, Chef McAnelly returns to Healdsburg as Executive Chef of Dry Creek Kitchen to create a critically-acclaimed culinary experience and deepen his relationships with the best purveyors, farmers, ranchers and fishermen in the area. An expert in the provenance and flavor profiles of local ingredients, McAnelly’s culinary prowess is demonstrated throughout the menus at Dry Creek Kitchen.
Known for his inventive-yet-approachable dishes, McAnelly grew up in the culinary melting pot of Oakley, Calif. As a child, Shane spent time baking with his mother and grandmother, mastering the art of cheesecake at the age of 13. He took to the stoves right after high school at nearby Danville’s Blackhawk Grille, where he immersed himself in kitchen culture, moved quickly up the line, and ultimately decided to make a career out of cooking.
Shane received a degree in Culinary Arts at the Diablo Valley College in 2002, continuing on at Blackhawk Grille as senior sous chef. In 2005, he started at Garibaldi’s restaurant as sous chef, and eventually chef de cuisine, where he developed the menu to reflect Bay Area seasonality and discovered a newfound respect for local farmers and purveyors–building steadfast relationships along the way. In July 2010, he was appointed executive sous chef as part of the opening team at Zero Zero and is credited with developing its acclaimed ingredient-driven pizza and pasta-focused menu. To this day, pasta remains one of his favorite foods to cook; he has always been drawn to the limitless variety of shapes and ingredient combinations, and loves introducing diners to lesser-known types of pastas.
In April 2011, Shane was named executive chef at Va de Vi restaurant in Walnut Creek, a restaurant consistently named to the San Francisco Chronicle’s “Bay Area Top 100” list throughout his tenure. After two years, he set his sights north, relocating with his family to open Chalkboard restaurant in downtown Healdsburg. Joining the town’s vibrant and growing culinary community as executive chef, Shane was essential in bringing Chalkboard to life in the form of its bright, modern space, dedicated restaurant garden, and its menu reflective of his years invested in cooking the best regional ingredients. In 2017, Shane opened a second Healdsburg restaurant, The Brass Rabbit, focusing primarily on wood grilled meats and vegetables in an ode to classic Americana.
Shane currently lives with his wife, daughter, son, dog and three cats near Healdsburg and continues to feed his passion for farm fresh and locally-sourced food, by seeking out the most niche and hyper local ingredients found in Northern California.
Dan Prentice is a hospitality veteran with years of experience working throughout the country and abroad. Following his Captain stint at the clubby, American-style Christy’s in Coral Gables, Prentice spent a decade as manager of Nick’s Fishmarket, one of downtown Chicago’s culinary landmarks. In addition to his general duties overseeing the lounge, dining room and staff management, Prentice brought his unabashed enthusiasm for hospitality to bear by conducting specialized product knowledge training seminars in wine, cognac, cigars and the other essential components of maximizing the fine dining experience.
Following his experience in one of the country’s great dining cities, Prentice embarked on a six- year work tour of Europe, gaining professional knowledge and rich cultural experiences at traditionally acclaimed restaurants such as Germany’s stately Schabbelhaus in Lübeck, Michelin-rated destinations like Munich’s marvelous Schuhbecks and the luxurious Unterberger Stuben, located in the picturesque Austrian Alps ski resort of Kitzbühel.
Returning to the United States, Prentice took up residence on Fitch Mountain in Healdsburg, Calif. (Sonoma County) where he presided over all food and beverage operations for Hotel Healdsburg and Dry Creek Kitchen. “We were lucky to find someone with the proper mix of classical and contemporary experience necessary to accommodate sophisticated travelers,” said Chef Charlie Palmer. “Dan is a well-rounded hospitality expert who knows his food and his wine and isn’t afraid to share his passion for both.” Prentice functioned in a similar capacity at Orange County’s Charlie Palmer at Bloomingdales in South Coast Plaza before serving as the opening general manager at the Harvest Inn by Charlie Palmer in St. Helena, Calif. (Napa County) where he hired, trained and set the restaurant in motion. In recognition of his achievements, Prentice earned AAA four-diamond awards consecutively since 2007 as well as the Ivy Award.
For several years, Prentice was retained by Del Frisco’s Restaurant Group to operate and improve Sullivan’s Steakhouses in Washington State, Illinois and Pennsylvania before rejoining Charlie Palmer Collective as general manager of Dry Creek Kitchen.
Outside of the kitchen, Prentice enjoys jogging, travel, and watching independent films.
