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Chef Collaboration

Chef Harold Dieterle

Chef Harold Dieterle

Chef Harold Dieterle

After graduating from high school in 1995, he went to Spain to work in some of the country’s top kitchens. Upon his return, he attended the Culinary Institute of America (CIA) in Hyde Park, New York. After graduating, 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, 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 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 opened Perilla in the West Village, a critically acclaimed New American restaurant with Asian influences. In October 2010, Harold opened his 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. The group opened their third restaurant, The Marrow in 2012.

Harold’s sole project now is HD Hospitality, a food & beverage firm that he launched in 2005. HD Hospitality focuses on all food & beverage restaurant, bars, brands & events. Previous & current clients include: Chobani Yoghurt, Govivia, Muir Glen Tomatoes, King’s Ginger Liquor, San Pellegrino Water, Villanelle, Chopt Creative Salad Company, Exki, Hendricks Gin, The Ginger Man Restaurant, Beezer Homes, Food & Wine Magazine, The movies “No Reservations & “Learning to Drive” & The AMC show “Feed The Beast.”

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Chef Harold Dieterle's recipe

Slow Roasted Lamb Shank

Slow Roasted Lamb Shank

w/ Root Veggies, Spaetzle, Kale & Sunflower Seeds

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Spice Rubbed Chicken

Spice Rubbed Chicken

w/ Mushroom Orzo Cacciatore, Broccoli Rabe and Carrots

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