Chief Culinary Officer
Harold Moore began his cooking career at several restaurants in his home state of New Jersey. After graduating from the Culinary Institute of America, he worked in several acclaimed New York City restaurants, including Daniel, Jean Georges and March. He made his mark as executive chef at the famed three-star French restaurant Montrachet in Tribeca. While there, Harold was nominated by the James Beard Foundation for its Rising Star Chef of the Year award. USA Today proclaimed a dinner at Montrachet the meal of the year. Moore was also lauded by New York Magazine, The New York Times and Food & Wine. Moore opened his first New York City restaurant, Commerce, in the West Village in 2008, followed by Harold’s at the Arlo Soho and Bistro Pierre Lapin.
Harold serves as Chief Culinary Officer to the Charlie Palmer Collective. His experience as a New York City chef and restaurant owner makes him an invaluable addition to the Charlie Palmer Collective. Beyond his impeccable credentials, Harold is a real collaborator and partner. His roots may be in French cuisine, but he has a passion and a vision for reimagining the classic dishes we love, while staying true to what makes them classics in the first place.