PALMER welcomes back a familiar talent: Chef Daniel Boulud is bringing down culinary director Mitchell Lienhard from his acclaimed New York steakhouse La Tête d’Or for a two-night collaboration at Café Boulud Palm Beach.
There’s a satisfying poetry to this one. Before the Michelin kitchens and “World’s 50 Best” accolades, Mitchell Lienhard was a young chef de partie cutting his teeth at The Breakers in Palm Beach—his first immersion in fine dining, and the spark that sent him west to some of the most exacting rooms in America. From there, his trajectory reads like a culinary syllabus: pivotal roles at three-Michelin-star temples including Alinea (Chicago), Grace (Chicago), Saison (San Francisco), and a long run as chef de cuisine at Manresa (Los Gatos), where he earned San Pellegrino Young Chef of the Year in 2016. He later scaled up his leadership chops as a campus executive chef for Google (twelve cafés, 500 staffers, 30,000 meals a day) while refining a mentorship-forward style that’s now central to his work.
For Palm Beach, that translates to flavor clarity over fuss. Expect the sensibility Lienhard has been refining with La Tête d’Or, Boulud’s steakhouse at One Madison in New York’s Flatiron, where he serves as culinary director. Some of the menu highlights: a bright raw-bar start, snapper crudo, Dover sole meunière, and prime rib with a peppered popover. Come hungry, and plan to linger; this is a two-night homecoming meant to be savored.