As foodies, we’re thrilled to sit down with Chef Dale Talde for an Arlo Confidential interview. Dale is one of the most noteworthy chefs from Top Chef on Bravo TV. He was on the cooking competition show twice, once on Top Chef: Chicago in 2008 and again on Top Chef: All-Stars in 2010-11. Dale currently runs the restaurant MASSONI, a popular Italian-ish restaurant inside Arlo NoMad. Don’t forget to try the famous Detroit style pizzas and ice-cream sundaes at MASSONI. Or come for the 2-Hour bottomless brunch at MASSONI every weekend.

Tell us your story. What was your journey to becoming a chef?
My journey has been pretty crazy. I’m from Chicago and went to culinary school in Hyde park, New York and the Culinary Institute of America. In the past, I’ve worked in Chicago under some pretty great chefs like Carrie Nahabedian, Geoff Felsenthal. Then I moved to NYC to work with Masaharu Morimoto and then with Steven Starr at Buddakan.  I was on Bravo’s Top Chef and that has what propelled me to get the Talde brand going. I have been fortunate to open MASSONI with Arlo Hotels this past year.

What are your 5 favorite ingredients to cook with?
I love to cook with fish sauce, soy sauce, clams, rice and butter.

What are some of your favorite things to eat in NYC?
The cote de beauf at Minnetta Tavern in West Village, chicken and rice at King of Falafel in Queens, and the cheeseburger at Shake Shack.

Best thing you’ve eaten on another continent.
The purple/red shrimp in San Sebastián, Spain.

What’s your one favorite food not found in NYC?
My mom’s chicken adobo in Chicago!

When you’re not cooking and running your restaurants, what do you like to do on your free time?
I try to spend as much time with my wife as possible.

What’s your top 3 favorites cities for food?
Tokyo, San Sebastián, and NYC.

What’s the one thing we don’t know about you?
I love my pet pit bull, George.

Are there any upcoming food festivals that you are excited about?
I love them all, but honestly they are a ton of work.

What are your most memorable moments from your Top Chef experience?
Getting kicked off will always be the most memorable, it still haunts you.

Who do you still keep in touch with from the show?
Richard Blais, Angelo Sosa, and Mike Isabella.