Harold Dieterle Biography

Harold Dieterle's strong Italian-American upbringing is what first inspired him to be a chef. Raised on Long Island and his mother's Sicilian cooking Harold was destined to cook. His middle school home economics class (where he admits to studying the girls more than the recipes) and his first job as a dishwasher at The Marina on Fire Island also had a hand in fostering his love of the kitchen. At The Marina Harold soon became a cook. He thrived in the unique fraternal atmosphere of the back of the restaurant and he found he loved the sense of satisfaction that cooking provided.
In the kitchen Harold learned to appreciate the various cultural cuisines of the kitchen crew. Whether it was Chinese Mexican or Salvadoran Harold embraced all types of food. This appreciation for other cultures took Harold to Spain in the summer of 1995 where he worked his way through some of the country's top kitchens. Upon his return he was accepted to the Culinary Institute of America (CIA) in Hyde Park New York where he continued to surround himself with a diverse group of friends each of whom had a different influence on his cooking. During his time at CIA Harold accepted an internship at The Island Mermaid on Fire Island where he demonstrated a strong work ethic and a willingness to learn everything he possibly could about being a chef.

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