Trained in classical French techniques, CHEF RALPH ALERTE has always sought to celebrate his origins in his cooking.
Chef RALPH first discovered the joys of experimenting in the kitchen at a young age, having to cook for himself because of his mother’s busy work schedule. A learned passion he furthered through rigorous training and perfected by working his way up, from line cook to Executive chef at Kalalu, Confusion and Knox Tavern.
Every gastronomical endeavor has been, for Ralph, an opportunity to bring something different to the table. While the original taste, spices and exotic flavors of the Tropics are highlighted at Palme, it is this Chef’s ability to bring together the best in creole cuisine by using a surprising mix of ingredients that makes his style and talent one of a kind.
Restaurant Palme, in the end, is nothing less than a labor of love.