Chef Christopher Palmer, a seasoned hospitality professional, was born in New York and spent the first 29 years of his life in Ohio, calling Cleveland "home." Palmer grew up cooking alongside his father and working part-time restaurant jobs during high school, bussing tables at Bob Evans and at the 100th Bomb Group Restaurant. Palmer had a short-lived career in the sheet metal union until he recognized his true passion for cooking and the hospitality industry. He started out on his new career at a historic Cleveland sports bar cooking chicken wings. After a few years he moved to Florida to attend culinary school.
Upon completing his culinary education in 2004, Chef Palmer served as the executive sous chef for Ocean Properties, LLC at three different resorts including Bar Harbor, Maine, Delray Beach, and Jupiter, Fla. After gaining valuable experience in the hospitality field, chef Palmer began his classic European training at Café Boulud in Palm Beach under the leadership of chef Zach Bell. For three years he served as tournant and saucier. With this refined training, chef Palmer later assisted in the opening of chef Allen's "Taste Gastropub" in Delray Beach, as the chef de cuisine. Chef Palmer also assisted in menu development and overall culinary concept. After Taste, chef Palmer opened a private chef consulting company where he provided services to an international celebrity as well as some of South Florida's most notable restaurants.
Chef Palmer additionally opened the kitchen and developed the menu for Tap 42 Bar & Kitchen, a new concept in the historic district of downtown Fort Lauderdale, and most recently did the same for Lantana Jacks Bar & Grill, another new concept in old town Lantana.