Meet Chef Dale Talde, a first generation Filipino American who made a splash on Top Chef All Stars and is the chef/owner at TALDE, Pork Slope and Thistle Hill Tavern. Chef Talde has been named Food & Wine's 2013 People's Best New Chef for New York City, and is one of the most talked about chefs in the industry right now. On this week's episode of Chef's Story, hear about his rise to stardom from cooking pancakes as a kid to cooking at an Outback Steakhouse in Chicago and messing up chicken entrees horribly. From cultural identity to multi-tasking in the kitchen - get some serious insight from a world-class culinary talent. This program was sponsored by Whole Foods Market.

"You have to work on the things you're not good at." [15:00]

"Cooking is like the stock exchange - you multitask, hear something being barked in your ear, continue to work and remember what was yelled in your ear - it's a skill set school never fully teaches you." [22:00]

"If you don't empower your staff to be creative - you're doing a disservice to them. That's what spurs them and makes them better chefs." [45:00]

--Chef Dale Talde on Chef's Story

This week Snacky Tunes brings Chi City to Brooklyn with Dale Talde (formerly of Top Chef, Budokan, and Starr Group) and John Bush (Thistle Hill Tavern) who are soon to be opening the eponymously named Talde in Park Slope. From Chef Talde's new take on true Asian American cuisine--think Korean fried chicken remixed-- to the restaurants soundtrack--also think remixes and rare hip hop b-sides. Later on Nathaniel J, one half of Soho808 who talks about how good things can come out of 9am boat parties and graces the show with a live turntable set. This episode is sponsored by Heritage Foods USA's No Goat Left Behind initiative.

On today’s THE FOOD SEEN David Massoni and John Bush pair up to bring Thistle Hill Tavern to Park Slope. David’s background in the Batali empire, and John’s punk rock days as a photographer (NOFX’s Fat Mike is actually a proprietor at THT), have the neighborhood singing the praise of it’s locally-sourced seasonal produce, dairy and meat, and sustainable seafood. Their next project Talde, with Top Chef’s Dale Talde opens next month with an Asian-American menu which will span the flavors of Southeast Asia. But how’d they piece up the pieces (“American Pickers” style)? This episode is sponsored by Heritage Foods USA's No Goat Left Behind initiative.