Rising Star Rising Star Chef Dale Talde of Rice & Gold - Biography

New York, NY

October 2018

Cooking alongside his mother, Dale Talde embraced the richness of his Filipino heritage early in life. That spark led him from his Chicago hometown to the Culinary Institute of America in New York. Graduating in 1998, Talde returned home as part the opening team at Jean-Georges Vongerichten’s Vong and later Shawn McClain’s Spring. His next position, consulting at Vietnamese Leanne, reaffirmed his love of Southeast Asian cuisine. Talde went on to cook for Carrie Nahabedian at Naha, and also worked lunch at Kevin Shikami’s Kevin. A chef de cuisine position drew Talde to Chinese Opera in 2003.

In 2005, Talde joined the Morimoto kitchen in Manhattan, working under Masaharu Morimoto and Stephen Starr. His work with Starr Restaurants evolved into roles as chef de cuisine at New York City’s Buddakan and director of Asian concepts for the company. In 2008, Talde competed on season 4 of Bravo’s “Top Chef,” as well as season 8 of “Top Chef: All-Stars” in 2010.

In 2012, Talde partnered with Restaurateurs David Massoni and John Bush to form Three Kings Restaurant Group. He opened his first restaurant, Talde, in Brooklyn, sharing a personal and daring vision of the flavors he loves. The next year, he won a StarChefs Rising Stars Award, and the restaurant added a location in Jersey City. The trio has since opened Massoni and The Heights at the Arlo NoMad hotel, as well as Rice & Gold and The Crown in the Hotel 50 Bowery. His first cookbook, Asian American, was released in 2015.