Latest news with #CharliePalmer
Travel Daily News
13-06-2025
- Business
- Travel Daily News
Paso Robles Inn welcomes Chef Michael Freeman as Culinary Director
Paso Robles Inn appoints Chef Michael Freeman as Culinary Director, launching a bold new culinary era focused on local sourcing and seasonal innovation. PASO ROBLES, CA – Paso Robles Inn, a historic downtown landmark and icon of Paso Robles, announce the appointment of Chef Michael Freeman as Culinary Director. His arrival signals a transformative moment for both Paso Robles Inn and its sister property, The Piccolo, as the final step before sweeping culinary updates and a new chapter in hospitality excellence. 'Chef Freeman represents the future of dining at Paso Robles Inn and The Piccolo. His passion for local sourcing, combined with his roots in classical technique and his ability to lead with both creativity and precision, makes him the ideal partner as we reimagine what these properties can offer. We're at the beginning of an exciting journey – one that will unfold in the seasons ahead—but I have no doubt Chef Freeman will set the tone for the new Paso Robles culinary story to come,' says Chef Charlie Palmer. With over two decades of experience in fine dining, banquet operations, and hospitality leadership, Chef Freeman brings a thoughtful and seasoned approach to his new role at the Paso Robles Inn. Most recently, he served as Executive Chef for Charlie Palmer Steak DC. Prior to that, he led culinary teams at The Morrow Hotel and The LINE Hotel in Washington, D.C., as well as Eaton DC, where the hotel's signature restaurant, American Son, retained its Michelin Bib Gourmand distinction under his direction. Earlier in his career, Freeman honed his craft at Chef Charlie Palmer's Michelin-starred Aureole, laying the foundation for his refined, ingredient-driven style. 'We're not just changing menus – we're redefining what it means to dine in Paso Robles,' said Chef Freeman. 'This region has an incredible story to tell through its ingredients, its people, and its traditions. My goal is to craft an experience that's rooted in the land but reaching for something entirely new. This place feels like home in all the best ways. I want guests to feel the spirit of Paso Robles' warm hospitality, incredible products, and a real sense of pride in the land in every dish.' A graduate of Le Cordon Bleu College of Culinary Arts in Orlando, Chef Freeman blends classical French technique with a modern American sensibility. He is known for building high-performing culinary teams, championing local ingredients, and crafting menus that are both innovative and approachable. 'At the Paso Robles Inn, our focus has always been on creating a warm, memorable experience that reflects the character and charm of this community,' said Erica Fryburger, General Manager of Paso Robles Inn. 'As we evolve, these new culinary offerings will not only deepen our commitment to hospitality but also help shape the Inn and Paso Robles into an epicurean destination – one that enhances every part of the guest experience.' A fresh taste of Paso: Seasonal menus and local sourcing Since joining, Chef Freeman has already begun rolling out new dishes that lean into Paso's agricultural bounty with a bold, meat-forward focus, positioning Paso Robles Inn as one of the only dining destinations in the region boasting a custom dry-aging program in partnership with Allen Brothers. Standouts include a 21-day dry-aged ribeye, prime rib carved in-house, and tri-tip steak frites – a nod to regional traditions. The new bar menu at Cattlemen's Lounge features dishes like Beef Tips with blistered fresno chili, and Chorizo Tots with smoky paprika aioli, offering a hearty, elevated take on local favorites. Additional menu highlights include: A weekly local cattle feature Morro Bay oysters and rotating seafood specials Locally grown mushrooms from Mighty Cap Produce from Seed in a Bucket, Aviation Farms and Sierra Honey Farms Menus can be viewed at along with hours of operation and reservations. Chef Freeman also encourages guests to look for daily specials featuring off-menu items sourced from his evolving roster of farmers, fishers, and ranchers. Additional new lunch and dinner dishes, along with a brand new brunch program will launch later this summer. A new standard for events and banquets In addition to daily dining, Freeman is reinventing banquet service at both properties. The soon-to-launch banquet menu reflects his seasonal, locally sourced ethos, with customizable packages that deliver restaurant-level quality at scale. Guests can expect refined presentations, layered flavor profiles, and thoughtful nods to Central Coast cuisine, whether booking a small wedding or a large corporate retreat. Freeman also leads internal chef training and kitchen culture-building efforts across both hotels, focusing on culinary excellence, respect for the craft and hospitality-driven service. Looking ahead: Charlie Palmer Collective arrives 2025–2026 Upon completion of major renovations in late 2025 and early 2026, the Charlie Palmer Collective will operate all food and beverage outlets at Paso Robles Inn and The Piccolo, including in-room dining and catering. Until then, Chef Freeman's leadership ensures continuity, creativity, and excellence while also helping shape the future vision. He will remain a key part of the culinary leadership team during and beyond the transition. This moment presents an incredible opportunity to join a passionate and growing culinary team. Paso Robles Inn is actively hiring for both front and back-of-house roles as it builds a culture of excellence and creativity in the heart of wine country. Peregrine Hospitality was launched in 2024 as a rebrand of KSL Resorts. Peregrine Hospitality offers a complete range of services, including hotel/resort management, development/project management, and global sales support, from asset management to advisory support. Today, it has 92 properties under direct management, asset management, or participating in the organization's global sales program in markets across the U.S., Fiji, the Maldives, Mauritius and Thailand. The portfolio includes distinctive resorts, boutique hotels, and select-service hotels with a wide range of amenities, including spa, golf, tennis and ski, and food and beverage operations.
San Francisco Chronicle
30-05-2025
- Business
- San Francisco Chronicle
A luxury hotel could transform this California town. Some residents are fighting back
On paper, the Appellation Hotel proffers one vision of the future for downtown Petaluma: A hefty cube of ceramic tile, anchored by a farm-to-table restaurant and crowned with an airy rooftop bar. Rising 72 feet from what's now a weed-choked lot, the building would dwarf its neighbors, a scattering of feed stores, Victorians and plazas with old-timey architecture. To some, the hotel concept appears too big and modern for that rustic setting. To others, it represents prime in-fill development that the North Bay town would be foolish to squander. These two competing mindsets have stoked a battle among Petaluma leaders and residents, one that has led to scurrilous attacks online and shouting matches at City Council meetings. In the Bay Area, the story is familiar. Every community, at one point or another, confronts the vexing politics of change. But emotions are particularly charged in Petaluma, where a landscape of grain silos and backyard chicken coops sprawls along the border of Wine Country. Neighboring cities like Healdsburg have already converted into tourist destinations, trading their scruffy charm for Michelin-starred restaurants and luxury hotels — including another Appellation, set to open this summer. 'Petaluma is like Healdsburg was 20 years ago,' said Charlie Palmer, a celebrity chef who co-founded the Appellation brand. He watched Healdsburg residents evolve from skepticism, to acceptance, to a point where the former outpost for prunes and lumber now has 22 tasting rooms ringing its main square. Such economic prosperity bouys everyone, said former Healdsburg Mayor Gary Plass. 'A town of 11,000 can't survive and have good schools just by taxing the people who sleep there,' Plass said. 'You have to find ways to support it. You have to pick the right projects.' While Petaluma has a different culture and mentality, it sits right at that crossroads and could easily become the next wine and foodie mecca. So far residents and merchants have resisted the transition. The downtown has a trapped-in-amber quality, with seemingly every business opening inside a factory from the early 1900s. A river cuts past the train station and warehouse district, and chain retail gets hidden behind corniced masonry. Plaques commemorate birth dates of the saloon and fire department; T-shirts celebrate the 'egg capital of the world.' Locals who fiercely protect this sense of tradition and independent spirit cast a wary eye toward new real estate. 'Petalumans do not want to become Healdsburg,' said Jane Hamilton, a former city councilmember and volunteer for the group Petaluma Historic Advocates, which is pressing for a ballot measure — possibly for a special election or the 2026 June primary — that would undo a recent zoning ordinance to enable construction of the hotel. 'We already have tourists,' Hamilton continued. 'We draw people in because we're a unique, quaint town that everybody can walk around in, and visit all of our small businesses. The hotel will serve people who don't live here, and make life for people who do live here very difficult.' Proponents of the hotel argue, to the contrary, that it would inject tax money and vitality into a sleepy town beset by retail vacancies. 'This is the gateway to Sonoma County,' said Ebbie Khan Nakhjavani, CEO of EKN Development, the Southern California firm that partnered with Palmer for the Petaluma venture (EKN is not involved in other Appellation hotels). Nakhjavani views the small North Bay city as ripe with potential, and uniquely positioned to define its next phase. 'And we want to be on the ground floor,' Nakhjavani said. 'We want to capitalize on Petaluma's incredible history, on its DNA.' That pitch appealed to Petaluma City Councilmembers who in February approved a zoning overlay to allow dense structures of up to 75 feet in three sections of downtown. Following a backlash, the council reduced the scope of its new zoning rule in March, limiting it to one subarea that encompassed the lot at B Street and Petaluma Boulevard, where the six-story Appellation would open in 2028. 'We've listened to everybody, and we were really careful to preserve and protect this historical district,' said Petaluma Mayor Kevin McDonnell, who counts himself among the hotel's supporters. He touts the jobs, tax revenue and tourism it would bring, and the ripple benefits for surrounding businesses. And the height would be relatively innocuous, McDonnell said, with a recessed fifth floor below the breezy rooftop terrace. The edifice would feel 'more like four stories' to anyone looking up from the street. Unsatisfied, opponents of the hotel and the upzoning began gathering signatures for a voter referendum. They expect to have 5,000 by next week, exceeding the 4,100 needed to qualify for the ballot. With the deadline looming, Hamilton spent part of Wednesday morning outside Umpqua Bank, clipboard in hand, making her case to anyone who would listen. She and others plan to hoist a giant weather balloon near the site at B Street and Petaluma Blvd. this weekend, to show how big 72 feet can be. Joggers, shoppers and dogwalkers who passed by the lot on Wednesday appraised it with bemused expressions. Most people were familiar with the hotel proposal and had strong feelings about it, though opinions were sharply divided. 'Well, I'm definitely against it,' said Mandy Podesta, owner of The Hunter & the Bird, a baby clothes boutique where the shelves teem with tiny floral print dresses and gingham onesies. Tucked into an old grain mill that's been repurposed for shops and restaurants, Hunter & the Bird is located half a block from the hotel site, within what critics would consider its blast radius. Hunter & the Bird might not stay there long according to the store's Instagram page, which announced a relocation in June. Even so, Podesta worries about potential traffic and parking impacts for other businesses, as well as the hotel's sheer bulk. 'It's just too big to fit in that little space,' she said. Others expressed undiluted enthusiasm for the project. 'I think it's going to be great,' said longtime resident Jessica Scerri. She and her brother, Seth Nonmann, were walking down B Street to grab lunch at Ayawaska RestoBar, a Peruvian restaurant inside a former brick manufacturing plant. Like McDonnell, she hoped the new commercial development would help energize a downtown that's surviving, but not thriving. 'We've had so many vacancies,' Scerri said, gesturing at the row of shops in the grain mill and at a similar strip mall across the street, also in a salvaged building fronted by a dusty brick facade. Amid this hodge-podge of retail sits the lot, a third acre of dead space with signs advertising The Appellation. Previously it housed a Chevron gas station which closed more than a decade ago. Now, the parcel is fenced off and strewn with grass and hay. Preservationists insist they would accept a hotel there if it were four stories instead of six, and more in keeping with Petaluma's bohemian small-town vibe. Nakhjavani scoffed at this, saying the detractors would find something wrong with any proposed development. 'They've been all over the place: 'It's too tall, it's too big, we don't need it,'' Nakhjavani said, barely suppressing his frustration. 'I've addressed every allegation, every potential concern. I can't really hit a moving target.' Still, even those who want the hotel say they understand why it's provoked conflict. Reflecting on the situation, Scerri and Nonmann looked at each other and shrugged. Change, they said, 'is just really hard for this town.'
Yahoo
28-05-2025
- Health
- Yahoo
Culinary, wellness-focused resort coming to Utah ski destination
This story was originally published on Hotel Dive. To receive daily news and insights, subscribe to our free daily Hotel Dive newsletter. Michelin-starred chef Charlie Palmer and luxury hospitality pro Christopher Hunsberger — the partners behind luxury hotel brand Appellation — are collaborating with wellness guru Deepak Chopra to bring a new branded hospitality concept near Park City, Utah. The 78-acre hospitality retreat, Ameyalli Park City by Appellation, will include an 80-key hotel, a wellbeing center and multiple luxury dining concepts in the mountain town of Midway, Utah, according to a news release from Appellation, which will manage and operate the property. Ameyalli Park City by Appellation launches as luxury travelers increasingly seek immersive experiences centered on wellness. The resort is the latest to come to the Park City area, which has seen several high-profile hotel developments announced in recent months. Ameyalli Park City by Appellation will blend 'culinary excellence with a transformative wellness experience,' offering a Charlie Palmer restaurant and bar as well as a 50,000-square-foot wellbeing center with a spa, luxury mineral pool and garden-to-table restaurant, Appellation shared. Using Appellation's culinary-first hospitality approach, Ameyalli will offer guests locally inspired and interactive dining experiences. The resort's 55-acre natural geological preserve and biodiverse garden will support its on-site dining concepts. Ameyalli will be built around a natural geothermal spring, offering 28 natural hot springs and views of the Wasatch Mountains. According to Appellation, for generations, people have visited the resort's site to 'connect with the land's healing energy and breathtaking views.' A product of San Antonio-based architecture firm Overland Partners, the resort's design will take inspiration from the surrounding landscape. The resort will also be home to the Ameyalli Center of Excellence, offering health and longevity programming aligned with Chopra's seven pillars of wellbeing: emotional regulation, sleep, mindfulness, movement, relationships, nutrition and laughter. The resort's debut comes as travelers seek immersive experiences focused on holistic wellbeing — and hotels are finding more ways to meet that demand. Luxury resort brand One&Only, for example, is expanding to New York's Hudson Valley with a wellness-oriented property set to offer guests 'immersive one-off experiences' created in partnership with the Culinary Institute of America. Sam Nazarian's SBE, meanwhile, launched a longevity-focused resort brand that will offer medical services like preventative MRI and CT scans and advanced blood diagnostics. Ameyalli Park City by Appellation, set to debut in 2026, will be located 10 minutes from the newly expanded Deer Valley Resort. Grand Hyatt, Canopy by Hilton and Four Seasons are all expanding in the market as demand for the Utah ski resort picks up. Sign in to access your portfolio
Hospitality Net
22-05-2025
- Business
- Hospitality Net
Culinary-First Hotel Brand Appellation Joins Forces with Deepak Chopra to Open AMEYALLI Park City by Appellation
Appellation, the groundbreaking culinary-first hotel brand by Michelin-starred chef Charlie Palmer and luxury hospitality veteran Christopher Hunsberger, joins forces with globally renowned wellness pioneer Deepak Chopra to create a transformative wellness destination community: AMEYALLI Park City by Appellation, set to debut in 2026. Blending culinary excellence with a transformative wellness experience, this strategic alliance is set to redefine standards of luxury retreats, while serving as an inviting sanctuary for the local community. Built around a natural geothermal spring used by humans for nearly five millennia, AMEYALLI is located on 78 acres of pristine landscape in the mountain town of Midway, Utah. With 28 natural hot springs and uninterrupted views of the snowcapped Wasatch Mountains. Appellation will manage and operate AMEYALLI Park City by Appellation, comprised of an 80-key hotel, a Charlie Palmer restaurant and bar, along with a state-of-the-art Wellbeing Center complete with expansive spa, luxury pool, and additional farm-to-table restaurant. The surrounding wellness development will also feature the AMEYALLI Center of Excellence in partnership with Deepak Chopra, as well as three types of private luxury residences. Appellation, distinguished by its culinary-first approach and dedication to imbuing each hotel with the essence of its local surroundings, will integrate seamlessly with AMEYALLI's carefully crafted aesthetic. Conceived by award-winning architecture firm Overland Partners, the resort's design will honor and celebrate the land and its storied heritage. AMEYALLI Park City by Appellation is built around a preserved granite dome, the highest point of the community, where generations of local dwellers and visitors journeyed to connect with the land's healing energy and breathtaking views. Design components, drawn from the geology of the site, will include a palette of materials and textures selected to provide an unmistakable sense of place and unity with its surroundings. Appellation is committed to delivering immersive and interactive culinary experiences that transcend traditional food and beverage venues at hotels. Key features include engaging lobbies designed as entertaining spaces and culinary centers, regular culinary demonstrations introducing guests to local makers, and more than 50 annual Crafted at Appellation hands-on learning programs with community artisans. AMEYALLI's 55-acre natural geological preserve and biodiverse garden will complement Appellation's goal of growing produce onsite, while also supporting local producers to source high-quality ingredients. Situated on the perimeter of Midway's idyllic village, AMEYALLI Park City by Appellation will be an ideal gateway for downtown strolls and a restaurant scene waiting to be discovered. The property is also located 10 minutes from the newly expanded Deer Valley Ski Resort, 20 minutes from Park City and less than an hour from both Salt Lake City and Provo airports. It is poised to become a premier destination for those seeking an extraordinary retreat in a setting of unparalleled natural beauty. Hotel website
Forbes
21-05-2025
- Business
- Forbes
Deepak Chopra, Chef Charlie Palmer & Appellation To Open Culinary Wellness Hotel In Utah
Poolside at AMEYALLI Park City by Appellation Luxury meets wellness in an ambitious new project spearheaded by celebrity chef Charlie Palmer, Christopher Hunsberger, and wellness guru Deepak Chopra. AMEYALLI Park City by Appellation promises to redefine destination wellness when it opens in 2026. AMEYALLI was created as a sanctuary for holistic wellness incorporating the wisdom of Dr. Chopra's Seven Pillars of Wellbeing (ranging from physical, emotional, social, and mental health.) Spanning over 78 acres, this unique property features 28 mineral-fed hot springs. In collaboration with Deepak Chopra and the Chopra Foundation, the new property goes beyond what conventional spa resorts offer by providing transformative journeys of self-discovery while surrounded by the breathtaking Utah Wasatch mountains. Over twenty years ago, Chef Charlie Palmer and former Four Seasons President of the Americas Christopher Hunsberger started working on their first hotel project together. Now five dozen hotels, 20 Michelin stars, and multiple James Beard Awards later, they decided to start a revolutionary new hospitality company called Appellation. Wellness center at AMEYALLI Park City by Appellation Envisioned by Utah developer Charles Heath, in collaboration with Dr. Chopra, and conceived by award-winning architecture firm Overland Partners, the resort's design is built around a preserved granite dome, where generations of local dwellers and visitors journeyed to connect with the land's healing energy. Appellation will manage and operate the 80-room hotel, which also features a Charlie Palmer restaurant and bar, a state-of-the-art Wellbeing Center complete with an expansive spa, luxury pool, and an additional farm-to-table restaurant. The surrounding wellness development will also feature the AMEYALLI Center of Excellence in partnership with Deepak Chopra. Key features of the property include lobbies designed as entertaining spaces and culinary centers that will offer cooking demonstrations, and more than 50 annual Crafted at Appellation hands-on learning programs with community artisans. Restaurant at AMEYALLI I spoke at length with famed chef Charlie Palmer, co-founder and Chief Executive Officer of Appellation about his deep commitment to sourcing local ingredients to complement Deepak Chopra's wellness philosophies. 'There will be a very specific blending in both the food and beverage program and hospitality program that melds well with Deepak's wellness program. His team is going to have input in everything we do.' Appellation founders Chef Charlie Palmer, Christopher Hunsberger and Deepak Chopra The resort's Wellbeing Center will host a range of wellness activities and programs, aligned with Dr. Chopra's lifetime teachings and Seven Pillars of Wellbeing. Guests will enjoy multi-sensory treatments inspired by ancient healing traditions, innovative wellness techniques, and a holistic approach to health and longevity. Drawing from Dr. Chopra's legacy teachings and wellness technology, the center will offer an array of programming, and a subterranean flooded hypostyle hall that contains thermal pools in various temperatures and qualities. Deepak Chopra says 'Ameyalli is a perfect union of site, water and wellbeing – it really has it all. When I first got here, I just had this sense of peace, I had a sense of just absolute beauty. And so, what we tried to do from day one is really treat the land with that sacred reciprocity. It is an honor to contribute to the fabric of Ameyalli's values, community and commitment to wellbeing. In this mature season of my life, I'm grateful to be of service and share my legacy teachings with Ameyalli's residents and guests. Together, we are building world premier resources to improve health, happiness and—the true measure of wellbeing—joy for all.' Aerial view of AMEYALLI Christopher Hunsberger says, 'Park City is a wonderful destination. We've had the good fortune of really handpicking the places we want to have the next Appellation Hotel. One of the unique features of this site is that it has these natural healing geothermal springs, scattered throughout, which have been a place that people have visited long before us.' 'The Spa is a 50,000 square foot part of the resort, and a big commitment to wellness,' he adds. 'There are 15 treatment rooms, and many different sensory experiences that really take it to the next level. Since we started this journey with Deepak and his team, it has helped us think more holistically about wellness.' Spa entrance at AMEYALLI Chef Palmer says, 'The location is even more popular in the summer months than it is in the winter months. Deepak and his team have created a House of Enlightenment, and Deepak will have a residence there. For a couple of months of the year, he'll be in residence doing a lot of the interesting programs, and that will really help us set this resort apart and give people a really compelling reason as to why people will want to come to this resort.' 'There will also be 24 two-bedroom cottages,' he says, 'which are part of the overall campus, as well as dedicated residential homes that range anywhere from three bedrooms to 6 or 7 bedrooms. And some of those actually will come back into the rental pool for the hotel. So, you really have a lot of different options as a guest.' Interior Residence at AMEYALLI Future developments for Appellation include several properties in Northern California that will open in 2025. Appellation Lodi – Wine & Roses Resort and Spa (Summer 2025) Appellation's first property showcases Lodi as a must-visit wine destination in California. Working alongside owners Russ and Kathryn Munson, they have transformed the Wine & Roses property with a complete redesign of the guestrooms, two signature Charlie Palmer dining concepts (Americana House and the French farmers market-inspired concept Maison Lodi), and Holistic wellness programs. Appellation Healdsburg (Summer 2025) Appellation's first ground-up build is a 108-room boutique resort featuring two unique villages across eight and a half acres. The rooms and suites offer vineyard and pool-facing balconies. Two signature dining concepts from Chef Charlie Palmer, including a panoramic rooftop bar, two pools with exclusive cabanas, and a Terroir Spa and fitness center, are also featured. Main pool at AMEYALLI In 2026, the company plans to launch several more Northern California properties, including Hotel MOHI by Appellation, Appellation Petaluma, and Appellation Pacific Grove. All of Appellation's hotels will feature on-site culinary gardens for the restaurants and bars to source from. 'Over the next 10 years, we're going to build this brand into something really special,' says Hunsberger. 'We only want projects that are in very unique and interesting locations.' The company's focus for all its hotels is a culinary first approach to hospitality and travel. Culture as it relates to a sense of place is really important, so each hotel will also have a maker program, where they bring in local craftspeople and makers to share their craft and what they are producing with their hands. With a growing portfolio and a focus on culinary-led wellness, Appellation is poised to become a transformative force in luxury hospitality, redefining how we travel, eat, and heal. Deepak Chopra
