CULINTRO A Community for Restaurant Professionals
Chef Harold Dieterle

Executive Chef and Owner




Seasonal New American

Signature Dishes
Coming Soon




About Working With This Chef

Days & Hours: 

Uniform Provided: 

Insurance Required: 

Stages Taking On: 
2-3 per month

Length of Each Stage Program:
2 month, minimum

Consider Hiring the Stage as an Employee:  Yes




For Applicants:

Expectations & Qualifications
Coming Soon

Mini Bio:

A CIA Hyde Park Graduate, Chef Dieterle moved to Hamptons, NY where he helped launch Della Femina's Manhattan restaurant. For three years, Dieterle worked as Chef at Red Bar on Manhattan's Upper East Side; and was then offered a position at the New York Times two-star 1770 House. After an introduction to Jimmy Bradley in 2002, Harold began his work at The Harrison where he refined his skills under the supervision of chefs Joey Campanaro and Brian Bistrong.

In early 2004, Dieterle traveled to Thailand and immersed himself in Southeast Asian cuisine and culture. He studied with Thailand's top chefs and gained the knowledge and skills for cooking with rare and exotic ingredients. It was this trip, coupled with previous culinary experience, that led Harold to open Perilla in May 2007. Perilla contines to earn and attract significant attention.

Mentors & Influences:
Kevin Penner, Chef 1770 House in East Hampton, Jimmy Bradley, Red Cat Restaurant Group.


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