http://culintro.com/chef-dieterle/
| |
|
|
| 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.
|
| |
|
|
|
|
|
Look through all of the Chefs taking part in the Stage program
|
|
|
