Chef Charlie Palmer and Palmer City-Core Hotels recently completed their renovations of the Vineyard View Collection, a new tier of guestrooms and suites at Harvest Inn by Charlie Palmer. All 22 rooms offer western-facing views of Whitehall Lane’s Leonardini Family Vineyards and the Mayacamas Mountains. Rooms are segmented into three room types: Vineyard View Collection King, Vineyard View Collection Spa and Vineyard View Collection Suite. These room renovations are the second of the property’s three-phase transformation, which began with the opening of its Charlie Palmer restaurant, Harvest Table and the completion of four new guest rooms in 2016. Phase three will include newly constructed Vineyard View Collection Suites in 2017.

“The Vineyard View Collections rooms are the perfect mix of contemporary and classic wine country,” said Chef Charlie Palmer of the updated rooms. “Dark colors been replaced by bright ones and modern touches integrated, and as a guest walks into their VVC room, the focus is drawn to the Napa Valley beyond their private patio, just as it should be.”

Each and every Vineyard View Collection room offers a king-size bed, classic and functioning red brick fireplace, and private terrace area overlooking the Harvest Inn’s bordering vineyards. The newly refreshed room design is a collaboration between Palmer City-Core Hotels’ Kevin Wasniewski and local firm Star 7 Architect’s Charles Theobold with the goal of providing a warm, updated setting that draws attention to the true focal point of Napa Valley: the land.

Adding to Harvest Inn’s unique line of offerings, including a full wine country breakfast daily and complimentary parking and wifi. Standardized in-room amenities include a house blend of “Harvest Mix” and full bottles of Whitehall Lane’s Tre Leoni Cabernet from the very vineyards the rooms overlook plus other locally made treats.

Reservations can be made at or by calling 707.963.9463.

Meet Charlie Palmer

Master Chef, hospitality entrepreneur, and hotelier, Charlie Palmer describes himself as a bi-coastal guy living both in New York City and Sonoma’s Wine Country.  In 2001, he added hotelier to his mix opening the Hotel Healdsburg, Mystic Hotel in San Francisco and the Harvest Inn in St. Helena.  Though he won’t be an owner in the new Archer Hotel opening in Downtown Napa in 2017, he will be running all the food and beverage at the Hotel including his newest restaurant, the Charlie Palmer Steakhouse.
NVL’s Kari Ruel spoke with Palmer about his involvement with the Napa Valley.

NVL:  Before you bought The Harvest Inn, tourists were the main market. You mentioned early on it was one of your goals for the hotel to be a place where locals can go. How is that working out?
CP: Yes, we want locals to come and relax, renew and rejuvenate in the heart of Napa Valley. The Harvest Inn hotel is right in the center of St. Helena so want locals to experience a wine country vacation getaway in their own town. We are creating dinner packages for locals so it will be like going to a favorite hamburger place but they get to experience our warm and inviting country estate ambiance.

NVL: Will you be doing anything special at the hotel for New Year’s?
CP:  Yes we will have a New Year’s Celebration. You can always book the Harvest Table for relaxed Wine Country dining Christmas and New Year’s event. A 12-seat U-shaped bar fronts the 110-seat restaurant. The Harvest Table is honestly a good restaurant so its ideal for St. Helena gatherings.

NVL: What is your favorite place to take your friends when you visit Napa Valley?
CP: Depends on who it is, but I love Safari West, and of course, the different wineries. I like going to Raymond and Silver Oak. That’s always an incredible experience. They are friends. But depending on who the people are, sometimes we like to go to smaller wineries that we don’t really know about.  We also have quite a few places just in walking distance from the Harvest Inn like Prager Port and Hall Wines.

NVL: Napa Valley is kind of the Culinary Mecca now. Have you become good friends with many of the chefs?
CP:  Oh I know them all. Thomas Keller and I are on the board of CIA together. I went to CIA in High Park. Tom is now on the board of trustee. Doug is a good friend from Two Birds. I’ve known Cindy Pawlcyn and Michael Meyer.

NVL: What is the one thing that you want people know about you in The Napa Valley.
CP: The one thing I have learned about being in Sonoma and Napa Valley during my progression from being a chef and restaurateur to hotelier is hospitality. It’s a big world. Keep in mind that hospitality is taking care of people and that applies to every part of their stay right up to the last minute before they leave. I really appreciate the welcoming I’ve received in the Napa Valley. I am glad to be part of the community and I look forward to getting to know more people.

NVL: Your newest Napa Valley project will be the signature restaurant at the new Archer Hotel in downtown Napa.  How did that come about?
CP: I have a very good relationship with the folks at LodgeWorks and the President Mike Daood. It’s very exciting for me to be a part of such a large project from the ground up. It has required much effort from all involved. I’m thankful for opportunity of having our steak house there as this really going to change the face of Napa. It will attract people from all over the world. The Archer hotel will feature approximately 183 rooms and we are doing all their food and beverage so it’s an exciting venture. There is a separate restaurant, Charlie Palmer Steak house on the ground floor, 132 some seats on the main room which will include a bar area, some outdoor space, two ballrooms for socials and local parties. The building is going to be higher than anything in Napa with great panoramic view. The hotel will have pools, lounge areas. It will be very beautiful.

NVL: Have you selected a chef for the hotel yet?
CP: Yes, Jeffrey Russel, Jeff is the Executive Chef of Charlie Palmer Steak in DC now, but will be coming to Napa. He is a Culinary Institute of America graduate whose interest in agriculture and aquaculture is rooted in his early years of living in the Finger Lakes Region of upstate New York.