Dale Talde’s passion for cooking began at a young age in his native Chicago where he learned to prepare meals alongside his mother in the kitchen. The proud son of Filipino immigrants, he grew up immersed in his family’s cultural heritage while also enjoying the life of a typical American kid. A 1998 graduate of the prestigious Culinary Institute of America, Dale began his professional career in Chicago as part of the opening staff at two of the city’s most acclaimed eateries: Chef Jean-Georges Vongerichten’s Vong-Chicago; and Chef Shawn McClain’s Spring.

Dale later joined Chef Carrie Nahabedian at her award-winning New-American restaurant, Naha. While Dale was cooking dinner at Naha, he also took a position cooking lunch for Kevin Shikami at his restaurant, Kevin. The opportunity to become a Chef de Cuisine in 2003 had Dale moving on to Opera, a modern Chinese restaurant.

In December 2005, Dale moved to NYC for the opportunity to work with Chef Masaharu Morimoto and restaurateur Stephen Starr where he was named Director of Asian Concepts for STARR Restaurants in 2011. After six incredible years with STARR Dale took a gamble on Brooklyn that paid off and partnered with friends David Massoni and John Bush to form Three Kings Restaurant Group with the opening of TALDE Brooklyn in January 2012.

In addition to his work in the kitchen, Dale was also a three-time cheftestant on Bravo’s Emmy Award-winning culinary show, “Top Chef.” He competed in Season 4, “All Star” Season 8, “Top Chef Duels”, and became one of the show’s most popular cast members. Dale has competed on “Chopped”, “Iron Chef America”, “Knife Fight” and was also head judge on “Knife Fight” Season 4. In September of 2015 Grand Central Publishing released Dale’s first cookbook, “Asian American”, to rave reviews.