Dale Talde’s passion for cooking began at a young age in his native Chicago where he learned to prepare meals alongside his mother. 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 the menu of his eponymous restaurant, TALDE, which opened in 2012. It quickly became a hit with diners and critics alike, and in August 2012 he and his partners, the THREE KINGS, David Massoni, and John Bush, launched Pork Slope, a Brooklyn roadhouse serving his take on classic American bar food. In 2012, he took over the kitchen and became a partner in Massoni and Bush’s older restaurant, Thistle Hill Tavern. In 2015, Dale, John and David opened a second location of TALDE in Jersey City, as well as an Italian restaurant and café, Carrino Provisions, with friends and longtime Jersey City residents, Alfonso Carrino, Anthony Carrino, and John Colaneri of HGTV’s “Kitchen Cousins,” “Cousins on Call,” and “Cousins Undercover.” In fall of 2015, THREE KINGS opened the third outpost of TALDE in Miami Beach. In 2013, Dale was given both a “People’s Best New Chef” award from Food & Wine magazine, and a “Rising Star” award from StarChefs. 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 Thai-inspired, French restaurant, Vong-Chicago; and Chef Shawn McClain’s New-American restaurant, Spring. Dale was also a two-time cheftestant on Bravo’s Emmy Award-winning culinary show, “Top Chef.” He competed in season 4, as well as on the show’s “All Star” season, and became one of the show’s most popular cast members.
J.J. Kasper is Founder of Blue Seed Collective, a Seed Venture Capital firm located in Brooklyn, NY. Previous to Blue, J.J. was a Partner at McKinsey & Company, a disgruntled lawyer, and a failed academic.
John Stage is the founder and owner of Dinosaur Bar-B-Que, and most recently, Apizza Regionale, Flip Bird, Egg at The Bird, and Bar Granger at Gotham Market at The Ashland in Fort Greene, Brooklyn. Nearly thirty years after opening their first location in Syracuse, NY in 1988, Stage has grown Dinosaur Bar-B-Que into a nationally recognized brand, opening eight more locations, a catering division, an award-winning line of BBQ sauces and rubs, and releasing his own cookbook, Dinosaur Bar-B-Que: An American Roadhouse.
Stage brings three different culinary concepts to Gotham Market at The Ashland, the new artisanal culinary market in Fort Greene, Brooklyn. At the market, Stage and his son, Dylan, introduce: Apizza Regionale, serving regionally sourced Italian fare, including pizza, arancini, salads and salumi; Flip Bird, a spatchcock rotisserie and fried chicken restaurant using Amish antibiotic-free chicken; and Egg at The Bird, the market’s grab-and-go and sit down breakfast counter specializing in breakfast sandwiches, homemade granola and coffee from Devocion in Williamsburg. Stage also operates the market’s central bar, Bar Granger. When he’s not cooking, Stage is out on the road for cross-country motorcycle trips. For more information on John Stage, please contact firstname.lastname@example.org.
Chris Manca has been with Whole Foods Market since 2001, in a variety of roles. Chris spent 10 years leading the Specialty Department for the Northeast Region of Whole Foods, overseeing categories like Cheese, Beer, Wine, and Coffee.
Currently, Chris is serving as their Local Program Coordinator and is charged with sourcing new local brands and helping them grow their businesses within Whole Foods Market. In his spare time, Chris enjoys spending time with his wife Jenn and their two young kids, Mason and Maya. Chris is a passionate home cook and craft beer aficionado. He loves anything in the form of a taco, and has been known to drink his fair share of locally made IPAs.
Eve Turow Paul is a journalist and advisor who studies the wants and needs of
young people around the world. She investigates the latest research in
psychology, sociology, anthropology, speaks to thought-leaders and interviews
people of the Millennial and Gen Z generations to gain a better understanding
of their anxieties, hopes and passions. She then looks at how individuals
soothe themselves and fulfill many of their needs through food culture, where
young people overwhelmingly spend their discretionary incomes.
Eve is the author of A Taste of Generation Yum: How the Millennial
Generation's Love for Organic Fare, Celebrity Chefs and Microbrews Will Make
or Break the Future of Food. Today, Eve utilizes her years of empirical research
to advise Fortune 500 companies, start-ups and independent entrepreneurs on
how to connect with and better serve Millennials.
Eve Turow Paul formerly worked for New York Times contributor and cookbook
author Mark Bittman. She is a Forbes contributor. Her writing has appeared in
a number of publications including The Chicago Tribune, Plate, The Village
Voice, on The Atlantic, Refinery29, Huffington Post and more.