"My parents' house was basically like going to the Philippines," said Talde, who was born in Chicago to Filipino parents. "It could have been a house in Manila. What inspires me is what I grew up with. What I am is a chef that has taken his roots and is trying to put it in his food."
Those roots are on display at his Brooklyn, N.Y., eateries — the Asian-American restaurant, TALDE, and his roadhouse-style bar, Pork Slope. It's a blending of culinary cultures that he says is natural for chefs of his generation, a style he calls "naturally fusion."
"What's authentic to me is cooking Filipino-Asian-American food. That's the generation of chefs that I'm coming from," the 35-year-old said recently during an interview at the South Beach Wine and Food Festival. "It's just what we do and are doing it well."