The great American chef Charlie Palmer sat down with Andrew the other day at the top of the Archer Hotel in Midtown Manhattan to talk over his life and career, from The River Cafe to Aureole to his collection of restaurants on both coasts of the United States. During this free-ranging interview, they also discuss the relevancy of sports to cooking; teamwork in the kitchen; and how he keeps things fresh after all this time. (Note: This is a wonderful companion interview to our next episode, with Claire Welle.)

Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening!

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THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

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Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!