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.
A native of New Jersey, Moore is a strong advocate of the tristate region’s rich culinary resources. This devotion will play a central role in Charlie Palmer Steak NYC’s seasonal menus. Ingredients will be sourced primarily from Northeast and Mid-Atlantic waterways and farmlands and interpreted in dishes that showcase Palmer’s signature progressive American cooking.