Get to know

chef harold moore

In a distinguished career spanning over 20 years, New York Chef Harold Moore has spent countless hours in the kitchens of renowned French culinary masters, leading him to his several projects including Commerce, Bistro Pierre Lapin, Harold’s and countless others.

Moore grew up in northern New Jersey, giving him unfettered access to Manhattan’s renowned restaurant scene before he eventually enrolled in and graduated from the prestigious Culinary Institute of America. Soon after, Moore honed his craft in some of Manhattan’s most celebrated kitchens, working his way from extern to sous chef at Daniel Boulud’s eponymous Daniel before moving onto Jean-Georges Vongerichten's Mercer Kitchen and flagship restaurant, Jean-Georges. Inspired by these US-based chefs, Moore took a year pilgrimage to spend time in some of France’s most influential kitchens, including Jacques Chibois’ La Bastide Saint-Antoine, Restaurant Le Taillevent, L’Arp ge, and Relais de la Post.

Moore’s career accelerated when he was named Executive Chef of the famed New York City restaurant Montrachet in 2000. While there, Moore was nominated for “Rising Star Chef” by the James Beard Foundation and also garnered praise from The New York Times, Food & Wine, USA Today, and countless others. Following Montrachet, Moore went on to earn a coveted Michelin star while working alongside Wayne Nish at March before opening his first restaurant Commerce, an American-style bistro in Manhattan’s West Village, in 2008. Much to the pleasure of gourmands across the city, Moore brought his own vision of elevated comfort food to life for several years at Commerce while garnering a number of accolades including Best New Restaurant, Best New Chef, Essential New York Restaurants, and a standing Michelin Guide recommendation every year it was open. Later, in 2016, Moore opened Harold’s Meat + Three, the first traditional Southern dining experience of its kind in the five boroughs.

In Spring of 2018, Moore then opened the lively, French-inspired Bistro Pierre Lapin. Combining French classics and nouveau creations touched with New York sensibilities. Following that, Moore served as Chief Culinary Officer of the Charlie Palmer Collective. His expertise allowed him to collaboratively develop unique menus showcasing local and seasonal ingredients, and incredible attention to detail. In addition, playing a key role in the planning and execution of special events. From large-scale charity galas to intimate private dinners.

Today, Chef Moore continues to demonstrate a passion for culinary innovation and a commitment to excellence that has set him apart as one of the industry's brightest talents. His contributions to the New York City culinary scene have been invaluable, and he continues to leave an indelible mark on the culinary landscape with new projects and adventures, including Private Dining, Catering & Philanthropy