Dale Talde
Dale Talde is the host and producer of Tastemade’s All Up In My Grill, the Executive Chef/Owner of Goosefeather at the Tarrytown House Estate in New York (which was named one of Esquire’s Best New Restaurants in America in 2020), and the co-founder of Food Crush Hospitality, a full-service hospitality consulting firm. His latest project is the opening of Talde Noodle and Dumpling in LaGuardia Airport’s newly renovated Terminal B Headhouse. Dale was named a semifinalist for the 2022 James Beard Awards in the “Best Chef: New York State” category, and he is the author of the Asian-American cookbook, which was released in 2015.
His 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. Dale applies this distinct Asian American experience to his menus and hospitality concepts. His tie to culture and the arts is a strong and subtle thread in all his creations. Beyond Asian American food, Dale has opened and consulted on projects focused on Cantonese cuisine, Japanese cuisine, Italian cuisine, traditional bar and grills, rooftops, and nightclubs. He is a builder and inventor at heart.
Aside from his work in the kitchen, Dale is a three-time cheftestant on Bravo’s Emmy Award-winning culinary series, “Top Chef,” and is remembered as one of the show’s most popular cast members. He competed in Season 4: Chicago, Season 8: All-Stars, as well as “Top Chef Duels,” later returning as a guest judge on Season 18: Portland and “Top Chef Amateurs”. Dale has also competed and judged on Food Network’s “Tournament of Champions,” “Chopped,” “Iron Chef America,” and “Beat Bobby Flay,” as well as Esquire’s “Knife Fight.”
