PRIOR TO OPENING THEIR OWN RESTAURANTS, THE PARTNERS OF THREE KINGS RESTAURANT GROUP (T.K.R.G.) HAD VAST AND INTERESTING CAREERS…

 

DALE TALDE

 DAVID MASSONI

 JOHN BUSH

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CHEF DALE TALDE

 

Dale Talde’s passion for cooking began at a young age in his native Chicago where he learned to prepare meals alongside his mother in the kitchen. The proud son of Filipino immigrants, he grew up immersed in his family’s cultural heritage while also enjoying the life of a typical American kid. A 1998 graduate of the prestigious Culinary Institute of America, Dale began his professional career in Chicago as part of the opening staff at two of the city’s most acclaimed eateries: Chef Jean-Georges Vongerichten’s Thai-inspired, French restaurant, Vong-Chicago; and Chef Shawn McClain’s New-American restaurant, Spring. Dale followed this with a stint consulting at Le Anne, a Vietnamese bistro in Chicago’s western suburbs. It was there, he developed a true passion for Southeast Asian cuisine.

Dale later joined Chef Carrie Nahabedian at her award-winning New-American restaurant, Naha. Under Chef Nahabedian, Dale learned the value of being a “locavore” and how to build relationships with local farmers, fishmongers and butchers. While Dale was cooking dinner at Naha, he also took a position cooking lunch for Kevin Shikami at his restaurant, Kevin. The opportunity to become a Chef de Cuisine in 2003 had Dale moving on to Opera, a modern Chinese restaurant.

In December 2005, Dale moved to NYC for the opportunity to work with Chef Masaharu Morimoto and restaurateur Stephen Starr at his eponymous Japanese restaurant. Continuing to work with STARR Restaurants, he then joined the kitchen of Buddakan, serving as Chef de Cuisine. In 2011, Dale was named Director of Asian Concepts for STARR Restaurants, consulting on various projects and assisting with the opening of Makoto in Bal Harbour, FL.

After six incredible years with STARR Dale took a gamble on Brooklyn that paid off and partnered with friends David Massoni and John Bush to form Three Kings Restaurant Group with the opening of TALDE Brooklyn in January 2012.

In addition to his work in the kitchen, Dale was also a three-time cheftestant on Bravo’s Emmy Award-winning culinary show, “Top Chef.” He competed in Season 4, “All Star” Season 8, “Top Chef Duels”, and became one of the show’s most popular cast members. Dale has competed on “Chopped”, “Iron Chef America”, “Knife Fight” and was also head judge on “Knife Fight” Season 4. In September of 2015 Grand Central Publishing released Dale’s first cookbook, “Asian American”, to rave reviews.

Dale lives in Fort Lee, New Jersey with his wife Agnes, and when he’s not in the kitchen you can find him at the neighborhood courts playing basketball.

 

DAVID MASSONI

 

David Massoni brings more than twenty years of restaurant experience to the Three Kings Restaurant Group.  He started at the age of fifteen working in his parents’ Zagat rated and Wine Spectator award-winning hotel and restaurant, the Imperial Hotel, on Maryland’s Eastern Shore. 

David moved to NYC in 1997 and spent his first three years under the tutelage of Chef/Owner Henry Meer at The Cub Room Restaurant in Soho and City Hall Restaurant in Tribeca. David’s next position was opening and running a high-end dining experience nestled inside of the popular nightclub Lotus in NYC‘s Meatpacking District.

David took some time to study in Napa Valley at the Culinary Institute of America.  While there he received an offer from Chef Mario Batali that would begin a six year professional relationship.  Starting out as Maitre’d at Mario’s Italian seafood restaurant Esca, followed by being a part of the opening as Service Director of Otto Pizzeria e Enoteca and finishing as Service Director at Babbo Ristorante e Enoteca, the restaurant was arguably the number one Italian restaurant in the USA at the time.

Spending time abroad was next on David’s list; for one year he completely immersed himself with food, wine and service in Northern Italy. His experience began in the vineyards of Friuli working the harvest. Next up was an apprenticeship at the Michelin-starred restaurant La Ciau del Tornavento in Piemonte.  During the next six months Chef-Owner Maurillio Garola pushed David through the paces of every aspect of his restaurant.  David’s second apprenticeship was at La Gallina, part of the Moccagatta Family’s award-winning wine estate and hotel, Villa Sparina in Piemonte. 

Upon returning to NYC David continued to work at some of the city’s best Italian restaurants, including ‘inoteca as General Manager for three years, before striking out on his own with longtime friend John Bush. The pair opened Thistle Hill Tavern in Brooklyn’s Park Slope, which quickly garnered a neighborhood following.  Immediately after the success of their first restaurant the pair linked up with Chef Dale Talde, who had just come off of competing on a season of “Top Chef”,  to open TALDE restaurant in 2012. In 2015, Dale, John and David opened their second location of TALDE in Jersey City, and their third in The Confidante Hotel in Miami Beach.

This year, the Three Kings Restaurant Group made their first foray into Manhattan, with the openings of Massoni, Barlo and The Heights, all within the ARLO NoMad Hotel. They also added on another Brooklyn outpost, with the opening of Atlantic Social Club, across from the Barclays Center, and have plans to plant their seed in Chinatown this summer, with the openings of The Crown, Rice & Gold and Green Lady, all within the new Hotel 50 Bowery.

David lives in South Orange, New Jersey with his wife Rachel, their son Luca and daughter Olive.

 

JOHN BUSH

 

John started working in bars as a bar-back once he turned eighteen in the local bars of his hometown of Santa Cruz, California.  His extensive bartending background would later have John mixing and serving drinks all over the world, from San Francisco to New York City, from England to Japan, and Southeast Asia.  John’s passion in photography and music have taken him to over fifty countries, where he toured the world with some of the last two decades’ most influential punk rock bands.

On the West Coast, John worked at two very reputable bars in San Francisco: Mad Dog in the Fog and Club Deluxe.  Working tirelessly at both venues, John learned everything he could from those around him and at Club Deluxe witnessed and participated in the rebirth of swing in the early 90’s.  In 1995 John was asked to move to New York City to tend bar at the seminal East Village bar 2A. 

After a few of years at 2A, John was asked to be one of the lead bartenders of a new East Village bar that was being opened by two New York City local rockers, Jesse Malin and Johnny T.  That bar was Niagara, where, for thirteen years he tended bar, before assisting with the opening of Thistle Hill Tavern.

In addition to his work at Niagara, John has consulted on cocktail lists all over NYC, including the trendy Vig Bar in Nolita, Mario Batali and Joe Bastianich’s Otto Pizzeria e Enoteca in Greenwich Village, and the popular East Village bar and lounge Black & White. 

John has also had the great fortune of touring the country and world with the likes of NOFX, Green Day, The Offspring, Rancid, The Foo Fighters and the Vans Warped Tour.  Whether John was touring as an independent photographer, selling merchandise, tending bar or just going along for the ride, John has eagerly soaked up every experience that he could, all of which makes him the guy that you want on the other side of a bar.

After years of traveling and building a strong personal reputation, John finally decided to open his own place with longtime friend David Massoni.

John lives in Park Slope, Brooklyn with his wife Angelica and is a diehard Yankees fan.