At The Perry Hotel Naples, the air is rich with aromas from Tigress Restaurant, also known as Tigress Restaurant & Rooftop Bar—warm spices, sizzling proteins, and the unmistakable scent of something bold and deeply personal. Behind it all is Chef Dale Talde, a James Beard nominee, Top Chef alum, and co-founder of Food Crush Hospitality, now helping redefine fine dining in Naples and bringing new energy to the best rooftop bars Naples has to offer.

See Chef Talde’s other ventures →

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From Humble Beginnings to National Recognition

Talde isn’t just another celebrated chef joining a luxury hotel’s roster—he’s an artist shaped by roots, resilience, and the drive to chart his own course.

“Eating well is a birthright,” he says. “I grew up in Chicago in a Filipino-American household where every meal was made from scratch. My mom was a phenomenal cook.”

Ironically, it was in rebellion that his culinary path began. After rejecting a traditional tamarind soup as a teenager, Talde found himself making boxed apple pancakes. That spark of hunger—and independence—eventually led him to the Culinary Institute of America, and into some of the most prestigious kitchens in the world.

Talde worked under legends like Jean-Georges Vongerichten and Stephen Starr, but his real breakthrough came with launching his own hospitality group.

“That was a real defining moment—understanding that I’m good enough to do this,” Talde reflects. “Opening my first restaurant in Tarrytown, New York, and then getting Esquire Magazine’s Best Restaurant in 2020 and a James Beard nomination… those were obviously really important.”

Still, he says, recognition was never the goal—but validation is always welcome.

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Breaking Barriers: A Voice for Filipino-American Chefs in Naples

As one of the few Filipino-American chefs in Naples and beyond, Talde acknowledges his journey wasn’t always easy.

“Back then, we didn’t have a blueprint. You didn’t see people who looked like me leading kitchens.”

He credits pioneers like Roy Choi, David Chang, and Romy Dorotan for helping pave the way. “Now, younger Asian-American chefs can see a path. I didn’t have that—but I’m proud to be part of that shift.”

His experiences have made mentorship and diversity central to his leadership.

“Every time I step into a kitchen, it’s an opportunity to mentor. I may bring experience, but they bring context,” he adds, highlighting the local staff, farmers, and fishermen who influence each dish—including a fisherman named Dilly, whose daily catch often drives the Tigress Restaurant menu.

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Chef Talde’s Culinary Philosophy: Flavor and Identity

For Talde, food starts with the guest.

“It doesn’t start with me anymore,” he says. “Now, it starts with what the guest wants. This restaurant belongs to them.”

That mindset starts with sourcing—what’s fresh, what’s seasonal, what’s local. From there, the team builds beauty on the plate. Often, inspiration begins at a farmer’s market or with a tip from a team member about a peak ingredient.

Above all, quality is non-negotiable.

“Start with the best. The best wine, best fish, best rice. You don’t say, ‘This is cheap, let’s run a special.’ You start with delicious. Always.”

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A Fresh Take on Fine Dining at Tigress Restaurant

If Chef Talde had a personal motto, it would be simple: “The quest for delicious.”

This commitment starts with the fundamentals.

“Rice was part of every meal growing up. If it’s not done right, the whole meal falls apart,” he says. “Like a bad baguette in a French restaurant or off tortillas in a taqueria—it ruins the experience.”

At Tigress, that quest takes shape in every dish, from savory bone marrow dumplings to dry-aged duck with precision-cut vegetables. The attention to detail, balanced with bold innovation, makes it one of the best rooftop dining experiences in Naples.

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Restaurateur Meets Entrepreneur

Balancing passion with profitability is no small feat.

“The restaurateur wants to give guests the most. The entrepreneur knows this is a business,” Talde says. “But after the pandemic, I realized: take care of your staff first. If your team feels appreciated, safe, and empowered, your guests will feel it exponentially.”

This human-centered approach is what makes Tigress feel both refined and deeply personal. Guests aren’t just coming for the meal—they’re stepping into a narrative of identity, community, and culinary craftsmanship.

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A Rooftop Dining Experience Like No Other

Whether you’re dining at the elegant rooftop bar or enjoying a cozy dinner inside, Tigress Restaurant is a place where Chef Dale Talde’s passion for food and dedication to excellence shine through every dish.

At The Perry Hotel Naples, this culinary haven has become more than just a restaurant; it’s a celebration of culture, quality, and connection, and it’s just the beginning of Chef Talde’s culinary journey in Southwest Florida.

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About the Interviewer: Amanda Pearson

This spotlight conversation was led by Amanda Pearson, a passionate community advocate and host of the Community Matters podcast. With a career rooted in education, civic leadership, and nonprofit strategy, Amanda brings a deep understanding of Southwest Florida’s cultural and philanthropic landscape.

Her previous roles include Vice President of the Leadership Collier Foundation and leadership positions in both local schools and nonprofit boards across the region. Recognized by Naples Illustrated’s Naples 100 and Gulfshore Business’s 40 Under 40, Amanda continues to lead meaningful conversations that highlight the people and places shaping our community.

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