Chef Appleman and the Bricoleur Vineyards team both believe in making food with great quality ingredients, prepared using classic cooking techniques. Under Chef Palmer’s advisement, Chef Appleman leads the Culinary operations for The Charlie Palmer Collective.
Chef Appleman helped perfect our pizza dough and has revamped Bricoleur Vineyards wine paired experiences. Chef Appleman trained in Italy and is one of the few American pizzaiolos certified by the Verace Pizza Napoletana Association. Chef Appleman’s soulful cooking has garnered him national praise. Appleman’s has earned the James Beard award and the Food & Wine Best New Chef recognition, as well as two prestigious book awards from the International Association of Culinary Professionals: Book of the Year and First Book: The Julia Child Award for his cookbook A16 Food + Wine.