Chef Harold Dieterle of Kin Shop - Biography

New York, NY

March 2011

Raised on Long Island with his mother’s Sicilian cooking, 2009 New York Rising Star Chef Harold Dieterle was destined to work in the kitchen. His middle school home economics class (where he admits to studying the girls more than the recipes) and his first job as a dishwasher and later cook at The Marina on Fire Island also had a hand in fostering his love of the kitchen. After travelling and working in some of Spain’s top kitchens, Dieterle enrolled in The Culinary Institute of America.

Upon graduation Dieterle moved to the Hamptons, where he cooked at Della Femina and was instrumental in launching their Manhattan outpost. His New York City career continued with a three-year stint at Red Bar and two years at 1770 House. Dieterle then moved on to work at The Harrison, where he refined his skills under the tutelage of Chefs Joey Campanaro and Brian Bistrong.

In early 2004, Dieterle went on sabbatical to Thailand to immerse himself in Southeast Asian cuisine and culture and to study with some of Thailand’s culinary luminaries. After winning season one of Bravo TV’s “Top Chef” in 2006, Dieterle opened Perilla in May 2007 with business partner Alicia Nosenzo, and in October 2010, Dieterle and Nosenzo opened their second restaurant, Kin Shop, a West Village restaurant with modern Thai cuisine.