Top Chef: Dale
HOME TOWN: Chicago, Ill.
PROFESSION: Sous Chef at Buddakan
CULINARY EDUCATION: Culinary Institute Of America
FAVORITE SIMPLE SPRING RECIPE: Grilled matsutake mushrooms, shaved myoga, spicy truffled ponzu
Dale, 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, Dale worked with distinguished chefs like Carrie Nahabedian and Shawn Mcclain. With his Filipino background, Dale 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 Dale’s kitchen favorites is a dry aged kobe rib eye. Dale 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 Dale is “expect perfection, because if you fall short your left with greatness.”