Harold Dieterle at Consulting Chef in New York

Bio

Harold Dieterle is a chef and cookbook writer. His 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. His interest in cooking continued during middle school, when he enrolled in a home economics class and first learned basic recipes for dishes such as fried chicken. He is best known for winning season one on Top Chef.

Accolades

  • Winner
    Top Chef
  • Top 10 New Restaurants
    Kin Shop, New York Magazine
  • Chef of the Year, New York
    Eater, 2011
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

My Restaurants

Where I Eat

Behind the Scenes

Chef Harold Dieterle reviews  at post.venue.name
"House made Ravioli w/ some spring things and pecorino"
instagram icon
Chef Harold Dieterle reviews  at post.venue.name
"In-direct Grilled Black Sea Bass over fennel & sweet onions on @biggreenegg. I really like cooking fish using this gentler method to get the charcoal flavor involved."
instagram icon
Chef Harold Dieterle reviews  at post.venue.name
"Housemade Fettuccini w/ pancetta, caramelized cauliflower and sugar snap peas."
instagram icon
Chef Harold Dieterle reviews  at post.venue.name
"Grilled Peruvian Style Chicken cooked under a brick on the @biggreenegg"
instagram icon
Chef Harold Dieterle reviews  at post.venue.name
"@biggreenegg season is upon us. Grilled Jerk Pork Chops"
instagram icon

From My Menu

Chef Bryce Shuman reviews Squab with chestnuts and prunes at Consulting Chef in New York
"Dry Aged Squab with Chestnuts and Prune. Photo: @signebirck Super excited to bring this dish, utilizing all parts of the bird, to @chefsclubaspen for this winter's ski season! The birds are aged for 7 to 10 days and roasted hot until the skin is crisp. We serve it with a red wine and port poached prune, chestnut puree, and top it with a chestnut chip and fresh grated chestnuts. This spiced sauce is made from the bones, prunes, and thickened with a little mustard and blood. Not pictured is a little creme brûlée made from the liver, heart, and gizzards. Great for when the snow starts to hit the ground. 🎿"
instagram icon
Chef Bryce Shuman reviews Pig terrine with salsa verde and mayonnaise at Consulting Chef in New York
"Bullseye! Pigs Head Terrine with Salsa Verde and Pommery Mayonnaise Photo by @signebirck I love dishes with surprises, and this rich terrine has a little pocket of sauce inside that helps to compliment the fatty porky terrine and herbs. Its delicious with a little crusty country bread during these passing winter days."
instagram icon
Chef Bryce Shuman reviews Beets with cashews and amaranth  at Consulting Chef in New York
"Beets with Sour Cashews and Amaranth This canapé is completely vegan, and crazy delicious. Crispy beet chips are topped with a purée of fermented cashews, a pickled beet and amaranth popped like popcorn. I've zoomed in a little here on @signebirck 's photo to show you the tiny grains' texture. Besides the texture they also add a great toasted finish to the flavor. Thanks to @markhowerd for bringing the cashew cheese into our repertoire. Its a good one!"
instagram icon
Chef Bryce Shuman reviews Peas, ricotta, and spearmint at Consulting Chef in New York
"English Peas, Fresh Milk Ricotta and Spearmint Pastry Chef @rebeccaisbell crushing this savory sweet one. 📷:@signebirck It totally feels like spring in New York today!!! #thankful#gratitude#newbeginnings#spring The crisp dome of sweet English pea mousse is shattered into the bowl to reveal the ricotta gelato and fresh spearmint. The crunchy mousse softens as you eat it just like the season. I can't wait."
instagram icon