Harold Moore

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AFTER HAROLD GRADUATED FROM THE CULINARY INSTITUTE OF AMERICA, HE MOVED TO NEW YORK CITY TO PURSUE HIS COOKING CAREER. HAROLD STARTED AT RESTAURANT DANIEL, FOLLOWED BY JEAN GEORGES AND MARCH. ALTHOUGH THESE RESTAURANTS ARE RENOWN NEW YORK CITY ESTABLISHMENTS, it wasn't until he became the executive chef at montrachet, a 3-star french restaurant, that harold STARTED CREATING a buzz of his own.

while at montrachet, harold was nominated by the james beard foundation AS 'rising chef of the year.' usa today proclaimed that a meal at montrachet was 'the meal of the year.' ADDITIONALLY, harold received much praise by new york magazine, the new york times, and food + wine magaZine FOR HIS INNOVATIVE COOKING.

Harold now cooks at his very own new york city restaurant, commerce. the menu is composed of a collection of dishes that highlight significant periods in harold's career, along with new inspirations FROM AROUND THE WORLD.

since harold has been at commerce, he has been the recipient of many accolades, including 'best dish for two' (whole roasted chicken), 'best new restaurant,' and 'best new chef.' commerce has been included in the top 101 restaurants by new york magazine. the influential food blog, eater, has included commerce in its essential 38 for nyc restAURAnts. the michelin guide has recommended the restaurant since its opening, in 2008. commerce continues to be praised and recognized for its outstanding food and service.

AFTER HAROLD GRADUATED FROM THE CULINARY INSTITUTE OF AMERICA, HE MOVED TO NEW YORK CITY TO PURSUE HIS COOKING CAREER. HAROLD STARTED AT RESTAURANT DANIEL, FOLLOWED BY JEAN GEORGES AND MARCH. ALTHOUGH THESE RESTAURANTS ARE RENOWN NEW YORK CITY ESTABLISHMENTS, it wasn't until he became the executive chef at montrachet, a 3-star french restaurant, that harold STARTED CREATING a buzz of his own.

while at montrachet, harold was nominated by the james beard foundation AS 'rising chef of the year.' usa today proclaimed that a meal at montrachet was 'the meal of the year.' ADDITIONALLY, harold received much praise by new york magazine, the new york times, and food + wine magaZine FOR HIS INNOVATIVE COOKING.

Harold now cooks at his very own new york city restaurant, commerce. the menu is composed of a collection of dishes that highlight significant periods in harold's career, along with new inspirations FROM AROUND THE WORLD.

since harold has been at commerce, he has been the recipient of many accolades, including 'best dish for two' (whole roasted chicken), 'best new restaurant,' and 'best new chef.' commerce has been included in the top 101 restaurants by new york magazine. the influential food blog, eater, has included commerce in its essential 38 for nyc restAURAnts. the michelin guide has recommended the restaurant since its opening, in 2008. commerce continues to be praised and recognized for its outstanding food and service.