Harold Dieterle’s Italian-American upbringing is what first inspired him to be a chef; specifically, watching and assisting his mother prepare traditional Sicilian Sunday suppers in their Long Island home. After graduating from high school in 1995, he went to Spain to work in some of the country’s top kitchens. After graduating from culinary school, he worked at a series of high-quality establishments on Long Island (e.g. Della Femina) and in Manhattan, most notably the 1770 House in 2002.
In 2002, Harold landed a job at restaurateur Jimmy Bradley’s Tribeca restaurant, The Harrison, where he worked under future standout chefs Joey Campanaro and Brian Bistrong. In 2006, Harold competed in and won the first season of Bravo’s Top Chef. 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 2-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. Harold has appeared in media outlets such as: The Cooking Channel, CNN.com, Daily News, Esquire, Food & Wine, Men’s Health, New York Magazine, The New York Times, People, Saveur, Serious Eats, Today Show, Wall Street Journal, and Zagat.
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