Harold Moore

Training at the Culinary Institute of America set the foundation before Harold Moore moved into a long New York run defined by disciplined execution and classic technique. His name was tied to high standards at Montrachet in New York City (from 2000), then at March in New York City, and later at Commerce in Manhattan's West Village (from 2008), where the work leaned on precision, consistency, and a steady command of the line.

Those roles kept widening the scope without changing the center of the work. Harold Moore later became chef and owner at Harold's Meat + Three in New York City (from 2016), co-owner at Bistro Pierre Lapin (from 2018), and Chief Culinary Officer at Charlie Palmer Collective. Today, as Executive Chef of Cafe Commerce (since 2024), the through line is still the same: classic food handled with experience, control, and a clear point of view.

Harold Moore’s cooking aims for immediate recognition, but the execution is exact, with each element placed to land cleanly. Pommes Aligot is one signature: a classic French dish of cheesy whipped potatoes that produces the ultimate cheese pull. It carries the sort of service-side drama that comes from texture done right, with the plate relying on heat, stretch, and restraint in equal measure. Celebrate America Cake is another named work, taking the same careful approach into dessert with a title that is direct and memorable.

Harold's signature dishes include Pommes Aligot and Celebrate America Cake. Read together, they point to a kitchen comfortable with familiar food, but not interested in leaving it untouched; the work is about refinement, calibration, and getting the details to hold.