Top Chef’S Chef Dale Talde Moves to Brooklyn
With the personal motto "expect perfection, because if you fall short you're left with greatness," you're sure to get an amazing food experience from Chef Dale Talde.
In 2008 Talde starred on the fourth season of Bravo's reality show Top Chef, and later Top Chef: Chicago and Top Chief: All-Stars. His passion for cooking started at a young age with time spent in the kitchen with his Filipino mother. He graduated from the Culinary Institute of America at which time he went back to his hometown of Chicago and helped open Jean George Vongerichten's Vong. Talde also worked with award winning chefs Carrie Nahabedian and Shawn McClain before moving to New York in 2005 to work with Iron Chef Masaharu Morimoto, and then later going to Buddakan. Now, along with partners David Massoni & John Bush of Thistle Hill Tavern, he is joining the ranks of top Brooklyn chefs with a new casual Asian-American Restaurant and Bar, his namesake, Talde.
Talde focuses his casual cuisine on Southeast Asian, Japanese, and Chinese flavors, using his Filipino background to create dishes that offer an array of flavors, textures, and savory experiences. His Korean-style spicy fried chicken, shaken beef salad, oyster-bacon pad Thai, and vegan ramen are sure to please. He says one of his favorite dishes is a dry aged kobe rib eye because he loves cooking meat and using special basting and searing techniques that bring out the hidden essences. Since last appearing on the show Top Chef, Talde has traveled throughout the U.S., Caribbean, Philippines, and Spain, bringing those experiences to his dishes.
While many people who watched Talde on Top Chef probably remember him to be an angry and outspoken individual, he's come a long way since that time on television. €When you are angry, you tend to take it out on other people, and that's what I did before. I have made a lot of missteps and acted like a real jerk. It wasn't very positive at all. I didn't like that person myself,€ Talde said. He has since matured, grown up, and learned to channeling all his fire and passion into his cooking to creating amazing cuisine that shows his passion for food.
Visit Talde at 369 Seventh Avenue (the southeast corner of 11th Street), Park Slope, Brooklyn; 718-916-0031. They offer a full-service menu with entrees, soups, salads, appetizers, and sides. Dinner is served Monday through Sunday from 5 p.m. to 12 a.m. with brunch offered Saturday and Sunday from 11 a.m. to 3 p.m. Full bar is stocked with spirits, quality wines, and draft beers. Reservations are available for parties of six or more.
In 2008 Talde starred on the fourth season of Bravo's reality show Top Chef, and later Top Chef: Chicago and Top Chief: All-Stars. His passion for cooking started at a young age with time spent in the kitchen with his Filipino mother. He graduated from the Culinary Institute of America at which time he went back to his hometown of Chicago and helped open Jean George Vongerichten's Vong. Talde also worked with award winning chefs Carrie Nahabedian and Shawn McClain before moving to New York in 2005 to work with Iron Chef Masaharu Morimoto, and then later going to Buddakan. Now, along with partners David Massoni & John Bush of Thistle Hill Tavern, he is joining the ranks of top Brooklyn chefs with a new casual Asian-American Restaurant and Bar, his namesake, Talde.
Talde focuses his casual cuisine on Southeast Asian, Japanese, and Chinese flavors, using his Filipino background to create dishes that offer an array of flavors, textures, and savory experiences. His Korean-style spicy fried chicken, shaken beef salad, oyster-bacon pad Thai, and vegan ramen are sure to please. He says one of his favorite dishes is a dry aged kobe rib eye because he loves cooking meat and using special basting and searing techniques that bring out the hidden essences. Since last appearing on the show Top Chef, Talde has traveled throughout the U.S., Caribbean, Philippines, and Spain, bringing those experiences to his dishes.
While many people who watched Talde on Top Chef probably remember him to be an angry and outspoken individual, he's come a long way since that time on television. €When you are angry, you tend to take it out on other people, and that's what I did before. I have made a lot of missteps and acted like a real jerk. It wasn't very positive at all. I didn't like that person myself,€ Talde said. He has since matured, grown up, and learned to channeling all his fire and passion into his cooking to creating amazing cuisine that shows his passion for food.
Visit Talde at 369 Seventh Avenue (the southeast corner of 11th Street), Park Slope, Brooklyn; 718-916-0031. They offer a full-service menu with entrees, soups, salads, appetizers, and sides. Dinner is served Monday through Sunday from 5 p.m. to 12 a.m. with brunch offered Saturday and Sunday from 11 a.m. to 3 p.m. Full bar is stocked with spirits, quality wines, and draft beers. Reservations are available for parties of six or more.
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