- Publish Date: May 21, 2009
Harold Dieterle became a chef in the same way many people become winemakers: somewhat by accident. He will admit to taking a Home Economics class just to meet the girls at his Long Island, NY high school. But once there, he found that he had a real passion for cooking.
Fast forward a few years: Harold graduates from the Culinary Institute of America, where he first fell in love with wine. Shortly thereafter, a friend told him about an open call for a new TV series called “Top Chef.” While he was suspicious of what chefs had to do with TV, he applied, was accepted and - after suffering through challenges such as having to cook Spam – won the honor of “Top Chef” in its first season!
His resumé as a New York chef is as impressive as his TV success – Della Femina, Red Bar, 1770 House, The Harrison – and he now has his own restaurant in downtown New York City, called Perilla, which features seasonal new American food, and his signature Spicy Duck Meatballs.
Read more of this Top Chef’s favorite wines (Pinot Noirs, Barolos, Châteauneuf-du-Papes, Grüner Veltliners, to name a few), his favorite food pairings, and more in our exclusive interview.