Cooking alongside his mother, Dale Talde embraced the richness of his Filipino culinary heritage early on. And that initial spark of interest led him from his Chicagohometown to the Culinary Institute of America. After he graduated in 1998, Talde returned home to work on the opening team at Jean-Georges Vongerichten’s Vong and Shawn McClain’s Spring. His next position, consulting at Vietnamese Leanne, reaffirmed his love of Southeast Asian cuisine.
Talde went on to work dinner service under Carrie Nahabedian at New American Naha, and just to make sure he didn’t sleep, he simultaneously worked lunch service at Kevin Shikami’s Kevin. A chef de cuisine position drew Talde to modern Chinese Opera in 2003—until an even bigger opportunity called him back east.
In 2005, Talde joined the Morimoto kitchen in New York City, working under Chef Masaharu Morimoto and Restaurateur Stephen Starr. His work with Starr Restaurants soon evolved into roles as chef de cuisine at New York City’s Buddakan and director of Asian concepts. In 2008, Taldecompeted on season 4 of Bravo’s “Top Chef,” as well as season 8 “Top Chef: All-Stars” in 2010.
In 2012, partnering with Restaurateurs David Massoni and John Bush, Talde opened his very own Asian-American restaurant, Talde, in Park Slope, feeding the masses a daring vision of the flavors he loves. He’s since gone on to open Pork Slope, and signed on as chef-partner of Massoni and Bush’s first restaurant, Thistle Hill Tavern. In 2013, Talde was named 2013 StarChefs.com Rising Star Chef.