Harold Dieterle Biography
Harold Dieterle is an American top chef. He is famous as the winner of the first season of the Bravo television network’s reality television series Top Chef. His signature dish is spicy duck meatballs. After his win, he went on to open three restaurants in New York City. He closed all three in 2014 and 2015.
Harold Dieterle Age | Family
Dieterle was born on 11 June 1977. He is 41 years old. His parents have siblings names have not been disclosed. Dieterle has a younger sister.
Harold Dieterle Education
Dieterle attended West Babylon High School. He later studied at the Culinary Institute of America, graduating in 1997. Dieterle’s first formal cooking lessons were in a home economics classroom at West Babylon Junior High School. Today, Dieterle admits he didn’t take the class to learn how to cook. He did it to meet girls.
Harold Dieterle Career
Dieterle’s professional career began at Della Femina in the Hamptons for two years. He followed by three years at Red Bar and two years at 1770 House, both in New York City. Dieterle was a sous-chef at The Harrison restaurant in New York for 5 years.
Dieterle competed in and won the first season of Top Chef. After his win, he left The Harrison in early 2006 to plan the opening of his own restaurant. His first restaurant, Perilla, opened in May 2007 in New York City. In 2010 he opened Kin Shop, a Thai restaurant.
Dieterle went on to open The Marrow in New York City. The restaurant featured a mashup of Italian and German cuisine. The Marrow closed its doors in 2014 after less than two years. In late 2015, Dieterle closed his two remaining restaurants, Kin Shop and Perilla. Dieterle said he was taking a leave from the restaurant and hospitality business.
In 2016 Dieterle served as a consultant for the AMC TV series Feed the Beast, set at a fictional restaurant.
Harold Dieterle Wife | Child
Dieterle is to Meredith Davies. The happy couple married On September 4, 2010. They met at the Food & Wine Classic in Aspen, Colorado, the summer after his winning season on Top Chef. The pair is blessed with one child. They welcome the baby in 2016.
Harold Dieterle Top Chef
Top Chef is an American reality competition television series which premiered on March 8, 2006, on Bravo. The show features chefs competing against each other in various culinary challenges. They are judged by a panel of professional chefs and other notables from the food and wine industry with one or more contestants eliminated in each episode.
Dieterle won the first season filmed in San Francisco, California. Hung Huynh won the third season and Richard Blais won the eighth season shot in New York.
Harold Dieterle Restaurant
The Marrow closed its doors in 2014 after less than two years. In late 2015, Dieterle closed his two remaining restaurants, Kin Shop and Perilla. Dieterle said he was taking a leave from the restaurant and hospitality business.
Dieterle was back in the restaurant business to open an entirely gluten-free Italian restaurant, bar, bakery, and ice cream shop. Tali & Tali Dolce debuted at 77 Lexington Avenue at 26th Street around September 12, serving lunch, dinner, and weekend brunch. The Gluten-Free Restaurant With a ‘Top Chef’ Menu Closed After Just 9 Months.
Harold Dieterle Recipes
For more information on Dieterle’s recipes please click here.
Harold Dieterle Spicy Duck Meatballs
Spicy Duck Meatballs with Mint Cavatelli & Quail Egg
Courtesy of Chef Harold Dieterle, Kin Shop, Perilla, and The Marrow
(Serves 4) To Make the Mint Cavatelli
½ cup flour
1 tablespoon ricotta cheese
1 tablespoon chopped mint
1 teaspoon salt
Mix all ingredients together in a small mixer. Allow the dough to rest 20 minutes. Roll out using a cavatelli maker/board. Cook the cavatelli in salted boiling water for 1 minute, remove and allow to cool.
To Make the Duck Meatballs:
3 teaspoons olive oil
1 onion, very finely chopped
5 cloves garlic, very finely chopped
1 pound ground duck
1 tablespoon coarsely chopped basil
2 tablespoons Asian chili sauce, such as sriracha or sambal
¼ cup panko
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
3 shallots, sliced crosswise
2 plum tomatoes, chopped
½ cup white wine
8 cups duck stock
8 sprigs fresh thyme
1 tablespoon chopped mint
1 tablespoon butter
1 tablespoon grated parmesan cheese
4 quail eggs
Preheat oven to 425 F. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add onion and 3 cloves garlic. Cook, stirring, until translucent, about 5 minutes; remove from heat and let cool in the refrigerator. Place ground duck in a bowl, add cooled onion and garlic mixture, plus basil, chili sauce, egg yolk and panko and form into 1 ½- to 2- inch balls.
Place meatballs on a baking sheet and cook in the oven for 10 minutes.
Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add remaining 2 cloves garlic, 1 shallot, and plum tomatoes. Cook, stirring occasionally, for 2 minutes. Add wine and cook until liquid is reduced by half, about 4 minutes. Add duck stock and thyme and let simmer for 20 minutes.
Strain liquid through a fine-mesh strainer set over another large saucepan, discarding solids. Place meatballs in the liquid and simmer over medium heat, until cooked through about 30 minutes. Heat remaining teaspoon olive oil in a large skillet over medium heat. Add remaining 2 shallots and cook, stirring occasionally, until translucent, about 2 minutes.
Add meatballs, cavatelli, mint, cooking liquid, and butter; let cook for 2 minutes.
To plate, place 5 meatballs, some broth and cavatelli in a shallow bowl. Top with grated parmesan cheese and a raw quail egg.
Harold Dieterle Net Worth
Harold Dieterle III (born 1977 in of West Babylon, New York) is an American chef, best known as the winner of the first season of the Bravo television network’s reality television series Top Chef. He has an estimated net worth of $ 400,000 USD.
Harold Dieterle Creamed Corn
For information on Dieterle’s creamed corn please click here.
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