David Chang

Charlie Palmer talks pigs, pinot and possibly moving to SFSan Francisco is a city that loves its local chef celebrities, but one that has yet to lure big name chefs from elsewhere (paging Mario Batali). But just a few hours to the North, in Healdsburg, there’s a celeb in our midst: Charlie Palmer. It would be fair to call Palmer an “old-school” chef—he’s classically trained with a good French foundation and opened his first restaurant, Aureole, in New York City in 1988 when he was only 28.