TOPPED OUT: No one will have trouble finding chef Charlie Palmer's new place in Vegas. MARQUEE EFFECT: Paul Bocuse's restaurant in Lyon. Feeling envious of all those hot-shot chefs who pull down mega-bucks in Las Vegas? Well, don't. It turns out that, successful as they've been, they've been playing the wrong game. The object isn't to get a high-paying gig at a big hotel in Las Vegas; it's to own a big hotel in Las Vegas. Could a chef really swing that? Ask Charlie Palmer, whose ...
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