The promise to contestants on the first two seasons of Top Chef was that a win could help provide both the seed money and notoriety they’d need to launch that dream restaurant of their own. That’s how it worked for Season One champ Harold Dieterle. A sous chef at Jimmy Bradley’s The Harrison when he signed on for the show, he’s just opened his own restaurant in New York, Perilla. And Season Two winner Ian Hall’s restaurant is scheduled to make its debut in New York soon, as well. But whoever ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.