Dale Talde from "Top Chef 8: All-Stars" is one of the chefs in Season 8 of Bravo's reality cooking competition series. He was originally a contestant in Season 4, "Top Chef 4: Chicago."
"Top Chef 8: All-Stars"
Although showing he can sometimes get heated in the kitchen (Hi, Chef Chiarello!), Dale Talde was the casualty in his team's poor Restaurant Wars performance.
"Top Chef 4: Chicago"
Dale Talde, a sous chef at Buddakan, one of New York's hottest restaurants, was born and raised in Chicago, where he helped open the renowned restaurant Jean Georges Vong. In Chicago, Talde worked with distinguished chefs like Carrie Nahabedian and Shawn Mcclain. With his Filipino background, Talde focuses on Asian flavors. "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." One of his kitchen favorites is a dry aged kobe rib eye. He says cooking meats is one of his favorite things to do in the kitchen and the technique that goes into properly searing and basting a rack of lamb or steak shows a lot of love. A motto that drives him is "expect perfection, because if you fall short your left with greatness."
Hometown: Chicago, Illinois
Profession: Sous Chef at Buddakan
Culinary Education: Culinary Institute Of America
Favorite Simple Spring Recipe: Grilled matsutake mushrooms, shaved myoga, spicy truffled ponzu
"Top Chef 8: All-Stars"
Although showing he can sometimes get heated in the kitchen (Hi, Chef Chiarello!), Dale Talde was the casualty in his team's poor Restaurant Wars performance.
"Top Chef 4: Chicago"
Dale Talde, a sous chef at Buddakan, one of New York's hottest restaurants, was born and raised in Chicago, where he helped open the renowned restaurant Jean Georges Vong. In Chicago, Talde worked with distinguished chefs like Carrie Nahabedian and Shawn Mcclain. With his Filipino background, Talde focuses on Asian flavors. "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." One of his kitchen favorites is a dry aged kobe rib eye. He says cooking meats is one of his favorite things to do in the kitchen and the technique that goes into properly searing and basting a rack of lamb or steak shows a lot of love. A motto that drives him is "expect perfection, because if you fall short your left with greatness."
Hometown: Chicago, Illinois
Profession: Sous Chef at Buddakan
Culinary Education: Culinary Institute Of America
Favorite Simple Spring Recipe: Grilled matsutake mushrooms, shaved myoga, spicy truffled ponzu
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Dale Talde Top Chef 8: All-Stars Dale Talde Top Chef 4: Chicago Dale Talde (Top Chef) Pictures
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