Chicago native Dale Talde became known as a sous chef at Buddakan, a restaurant based in New York City. He was born to Filipino parents and raised in Chicago, Illinois where he helped open the Jean Georges Vong, a renowned restaurant. He also worked with well-known chefs like Carrie Nehabedian and Shawn McClain. Dale graduated from the Culinary Institute of America. His Filipino background is influential in his focus on Asian flavors. He explained his preference by saying, “I love the balance that Asian cuisine offers. The salty, sweet, bitter and sour and the textures it provides for different experiences in every bite." A dry aged kobe rib eye is one of his favorites. Cooking meat is his most wanted activity in the kitchen. He also believes that his techniques on proper searing and basting a lamb or steak show a lot of love. What continues to drive Dale is his motto: “Expect perfection, because if you fall short, you're left with greatness.”
Dale soon became chosen as one of the contestants on the fourth season of Bravo's Top Chef. He was eliminated on the 11th episode, but was asked to return for an appearance in Top Chef: All-Stars in season 8. He was eliminated on the episode titled "For the Gulf", in which he prepared Amberjack Stew with Andouille Sausage and Potatoes, and Creole Mustard Crouton.
(Photo courtesy of Bravo)
[On Filipino cuisine] "“It is the original fusion food, you can’t get more original fusion than that, with the Spanish, Chinese, Malay and the native influences. We just need to put it out there."