Harold Moore brings an extraordinary passion for creating unparalleled experiences with delicious food in a convivial atmosphere. His career spans nearly 20 years, including multiple restaurants and an enthusiastic following of fans, many of them in the hospitality industry. Harold is known as one of the hardest working chefs in Manhattan. He remains devoted to his customers, to his cuisine, and to the relentless pursuit of excellence.
Moore grew up in northern New Jersey, giving him easy access to Manhattan’s restaurant scene. It wasn’t long before Harold traded his political science textbooks for a knife set and headed up to The Culinary Institute of America. After commencement, Harold broke into the New York City restaurant scene, working in some of its most celebrated kitchens, such as Daniel, Jean- Georges, and March.
Harold officially put his name on the map when he became the executive chef of the famed 3- Star French restaurant Montrachet, in 2000. It garnered “Meal of the Year” by USA Today. While there, Harold was nominated by the James Beard Foundation for Rising Star Chef of the Year and his cooking was given much praise by The New York Times and Food & Wine Magazine.
Following his success at Montrachet, Harold opened Commerce, an American style bistro in Manhattan’s West Village. Here, Moore was able to bring his own vision of elevated comfort food to life. Commerce remained extremely busy until the end of its eight-year lifespan, which came in June 2015.
Commerce was the recipient of many accolades including Best Dish for Two (whole roasted chicken), Best New Restaurant, Best New Chef, and was included in New York Magazine’s Top 101 Restaurants. The influential food blog, Eater, listed Commerce in The 38 Essential New York Restaurants and the Michelin Guide recommended the restaurant every year, since its opening in 2008.
Harold was featured on CBS’s “The Dish” and Esquire Network’s “Knife Fight.” He has also been a recurring judge on Food Network’s Beat Bobby Flay.
The coming year promises to be an exciting one for Harold. The much anticipated Harold’s Meat + Three will be opening this fall. This restaurant will reflect the traditional southern “meat and three” experience but will be slightly refined to the likes of New York’s audience. Moore also has a new bakery concept, set to launch this year.
Chef Moore looks forward to the continued growth of his brand and is excited for new endeavors where he will express his diverse culinary style.
When it came time for Harold to secure his externship, he marched into the kitchen at Alfred Portale’s Gotham Bar and Grill and was greeted by Portale himself, who had long since denounced the practice of hiring externs and told Harold as much. Desperate to find a position, Moore asked Portale for advice. That marked the beginning of an extraordinary journey through some of the most well-respected kitchens in New York City. “Go to Daniel,” Portale said.
Moore also has a strong commitment to the value of apprenticeship. Having been well-mentored in his early years, he makes a point of sharing those lessons with those who work for him in his own kitchen. “I learned from Daniel, who learned from Roger Vergé, Georges Blanc and Michel Guérard, who learned from their mentors. I have a responsibility to that history and tradition.”
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