Chef Scott Romano of Charlie Palmer at the Joule - Biography
Scott Romano is a classic example of a protégé: he’s worked for Chef Charlie Palmer for the last decade and has opened several of Palmer’s restaurants across the country. A New Jersey kid, Romano found plenty of culinary inspiration in his native region. He attended The Culinary Institute of America in Hyde Park, New York, and eventually got a job working the line at the renowned Aureole, Palmer’s flagship fine dining restaurant.
Never one to let a talented fish loose, Palmer tapped Romano early in his career to head the kitchen at Alva in the Flatiron neighborhood. In 2002, Alva was reinvented as Kitchen 22, and then Kitchen 82 in the Upper West Side was added to expand the concept; Romano served as chef de cuisine of both the restaurants.
After seven years in Palmer’s New York kitchens, in 2004 Romano headed west and took over the kitchen at Palmer’s catering and events space in Los Angeles, Astra West. With the closing of Astra West in 2005, Romano moved to the legendary Spago kitchen, where he worked under Wolfgang Puck.
The opportunity to, once again, lead a Palmer kitchen lured Romano away from Los Angeles. His next Palmer mission was to helm the kitchen of Palmer’s first and signature restaurant in Texas, Charlie Palmer at the Joule in downtown Dallas. Glowing reviews have followed in the first year including a four-star review from the Dallas Morning News.