Printed June 2010
By David Ramsey
Since opening his first restaurant when he was 28, Palmer - a James Beard award winner with Michelin-starred restaurants in New York and Vegas - has been spreading the gospel of progressive American cuisine. "I was brought up in French kitchens, but I'm an American guy," he says.
I have a 12-inch chef's knife with a big rosewood handle and a bronze clasp, made by Bob Kramer, a bladesmith from Olympia, Washington. He makes about 300 a year, and the waiting list is forever. It feels like an extension of me.