Marmulstein's passion for food began early in life. As a child, many of his favorite memories are of working along side his father in his upstate New York bakery. The bakery meant early mornings, hard work and giving up time with friends but it allowed the future chef to develop a love of craft that became the cornerstone of his food philosophy. After graduating from the Culinary Institute of America at Hyde Park, he moved to Atlanta where he worked for industry stalwart Pano Karatassos and eventually became the founder and owner of the award-winning dick and harry's Restaurant. Marmulstein's depth of experience is great and he has worked as an executive chef for more than 30 years in fine-dining restaurants across the US. Along the way he has received national acclaim from the likes of Zagat, Condé Nast, and Southern Living to name a few.

From Saveur: "While grits have recently seen a resurgence as our country's appreciation and knowledge of southern food spreads, we still think they deserve some extra attention, especially in their ease and adaptability. To help spread the word about what is perhaps the south's most beloved grain, we had chef Harold Marmulstein of Salty Sow stop by the SAVEUR test kitchen and give us a crash course in fluffy, flavorful grits."

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