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Chef Harold Dieterle

Executive Chef and Owner


Restaurants

Perilla

 
Cuisine

Seasonal New American

 
 
Signature Dishes
Coming Soon
 

 
 

 

 

About Working With This Chef

Days & Hours: 
Flexible

Uniform Provided: 
Yes

Insurance Required: 
Yes

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.

 
 

If you are a member of Culintro and would like the opportunity to work with this chef, then submit your application today!

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Look through all of the Chefs taking part in the Stage program