1. Overview
Chef Charlie Palmer and Four Seasons veteran Christopher Hunsberger just launched Appellation, a new food-focused hotel brand.
2. The Founders’ Journey
Renowned chef Charlie Palmer and Four Seasons veteran Christopher Hunsberger are merging their decades of experience together to launch a hotel brand unlike any other. The duo met more than 20 years ago when Four Seasons enlisted Palmer to open an outpost of his eponymous steakhouse at the company’s Las Vegas property. Over the past two decades, the two have worked together on multiple occasions, including when Palmer brought on Hunsberger to help re-envision two hotels he had invested in: Mystic in San Francisco and Harvest Inn in St. Helena. During the process, they both yearned to create a brand that they felt was really different and revolutionary, instead of modifying what already exists. And thus, Palmer and Hunsberger’s company, Appellation, was born.
3. Concept of Appellation
The word “appellation” refers to a geographical area where something is grown or produced. It’s a legal distinction, given to products such as Champagne, Cognac, tequila, and Parmigiano-Reggiano. Thus, it comes as no surprise that when celebrated chef Charlie Palmer and Four Seasons veteran Christopher Hunsberger were brainstorming a name for their new “food-forward” hotel brand, they chose one of the culinary world’s most esteemed terms.
4. Upcoming Locations
The brand will debut next year with properties in Healdsburg, California, and Sun Valley, Idaho, followed by a third in Pacific Grove, California, in 2024. “We want to focus on places that we love that we think others will equally enjoy and love to discover,” Hunsberger stated. Additionally, the locations were chosen somewhat “selfishly,” as he and Palmer, who both currently reside in Healdsburg, plan to be in their hotels on a very regular basis.
5. Culinary Focus
In addition to convenience for the co-owners, they were also drawn to these destinations from a culinary standpoint. Wine country and its relation to food makes Healdsburg a natural fit. Palmer noted that the town has been a farm-to-table pioneer, “crafting menus around what’s growing next door.” Moreover, with nearby Petaluma and Bodega Bay known for cattle and seafood, respectively, there are a wealth of ingredients readily available. In Sun Valley, the chef is “really intrigued about how they are almost going to create a cuisine there” while highlighting local products. Lastly, Pacific Grove will offer access to some of the freshest seafood that Monterey County provides.
6. Defining Food-Forward Experience
What does it mean to be a “food-forward hotel brand”? Each property will feature a signature Charlie Palmer restaurant and rooftop bar, but the experience extends beyond a conventional culinary program. “Most of our front desks are very different from a traditional arrival experience,” Hunsberger explained. For instance, in Healdsburg, our front desk resembles a butcher block amidst a reception area adorned with a wine wall. The lobby also has interactive prep stations where guests can watch the kitchen staff assemble meals, engage with the team, and perhaps sample some of the bites being prepared. Furthermore, there will be “maker spaces” showcasing local artisans and craftspeople, allowing guests to participate in cooking classes, tea blending workshops, and more.
7. Gourmet Offerings and Local Connection
Instead of a mini bar, every guest floor will feature a gourmet pantry evolving throughout the day. Stocked with essentials such as drip coffee, an espresso machine, and water, it will also offer freshly made nibbles, artisanal products, a curated library of cookbooks, and cocktail kits by in-house mixologists. Each property will host its own garden, providing produce to on-site dining venues. Healdsburg’s garden is particularly large, featuring fruit orchards and an olive grove. In Pacific Grove, a rooftop garden will offer panoramic views of Monterey Bay, while Sun Valley will have a greenhouse for winter growth. Additionally, Healdsburg’s event space will operate as a farmer’s market weekly.
8. Community Emphasis
“We’re really embracing the local community of growers and producers,” Hunsberger noted. “We see ourselves as an integral place to showcase them and be a second home for them.” All three properties will exhibit a unique aesthetic reflecting their locales, crafted by EDG Design firm using local materials and textiles. Additionally, hotels will feature spas with a “localized flavor and feel,” utilizing products from the destination wherever possible.
9. A Sense of Place
It’s evident that the founders want to cultivate a sense of community in their hotels. Their aim is to create spaces where visitors engage with the local fabric, whether through activities with tastemakers or while enjoying dinner alongside residents. “I think that’s really important in terms of how we create a different sense of connectivity and true representation of the destinations that we’re at,” Hunsberger commented.
10. Future Aspirations
As these three hotels come to fruition, Palmer and Hunsberger are keen on swiftly expanding Appellation’s portfolio. Their sights are set on areas such as San Diego County, Oregon’s wine country, Paso Robles, Napa Valley, and Sonoma, aiming for a significant presence along the West Coast. “We think there are plenty of great opportunities here, especially regarding places that embrace food and wine and where we can really help elevate and celebrate that,” Hunsberger concluded.
For more information, visit Appellation’s website.
