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Harold Dieterle’s Italian-American upbringing initially inspired him to be a chef. His first introduction into the kitchen was learning to prepare traditional Sicilian Sunday suppers from his mother while growing up on Long Island. Later, his in cooking led him to enroll in middle school home economics as a ploy for meeting girls; he also picked up basic cooking techniques and classic recipes, such as fried chicken. After high school, Harold went to Spain to work in some of the country’s top kitchens in 1995. After returning to the United States, he immediately enrolled at the Culinary Institute of America (CIA) in Hyde Park, New York, to further his training. Upon graduation, he worked at a series of high-quality Long Island restaurants (e.g. Della Femina) and Manhattan. Most notably, in 2002 he was part of the 1770 House team, which garnered a two-star review from The New York Times during his time there. In 2002, Harold landed a job at restaurateur Jimmy Bradley’s Tribeca restaurant, The Harrison, where he worked under the tutelage of chefs Joey Campanaro and Brian Bistrong. In 2006, Harold was named the winner of the inaugural season of Bravo’s Top Chef series. The following year he and business partner Alicia Nosenzo opened Perilla in the West Village, a critically acclaimed New American restaurant with Asian influences. In October 2010, Harold and Alicia opened their second West Village restaurant, Kin Shop, devoted to contemporary Thai cuisine and inspired by his many trips to Thailand. Kin Shop was awarded two-stars by the New York Times in 2010. In late 2012, Harold and Alicia opened their third restaurant, The Marrow, at 99 Bank Street in the West Village, focusing on contemporary German and Italian fare – the inspiration coming from Harold’s family heritage.