Chef Dale Talde to Launch Tigress: A Rooftop Cantonese Chophouse at The Perry Hotel Naples

The Perry Hotel Naples will open this year along Tamiami Trail and the Cocohatchee River. It will feature a rooftop Cantonese chophouse named Tigress, led by celebrity Chef Dale Talde. Talde is famous for his unique culinary style and his roles on “Top Chef: Chicago” and “Top Chef: All-Stars.”

Tigress will combine steakhouse elements with Cantonese flavors. Some highlights from the menu include:

– Dry-aged crown of duck served with red-cooked duck Hong Kong French toast
– Dry-aged beef potstickers with Chinese mustard and soy vinegar
Interview with⁣ Chef ⁣Dale Talde‍ on the Opening of Tigress​ at The Perry⁢ Hotel Naples

Editor, News Directory 3: Thank‍ you for joining us ⁤today, Chef Talde. We are thrilled to hear about⁣ the upcoming⁤ opening of The Perry Hotel Naples and your restaurant, Tigress. Can you share with us ⁣what​ inspired you to create a restaurant that merges steakhouse elements with Cantonese flavors?

Chef Dale Talde: Thank you for having me! The inspiration for Tigress comes from a desire to celebrate the best of both ⁤worlds—classic steakhouse dishes‌ and ‍the vibrant, bold flavors of Cantonese cuisine. I’ve ⁤always believed ‍that food serves as a canvas for‍ creativity and cultural fusion. By combining these styles, ‍we are creating a unique ‌dining experience that pays‌ homage to both culinary traditions while⁣ offering something entirely new and exciting.

Editor: One ⁣of the standout dishes you’ve mentioned is the‍ dry-aged‍ crown of duck paired with red-cooked duck Hong Kong French toast. What can guests expect from this‌ dish?

Chef Talde: The dry-aged⁣ crown of duck is a​ truly luxurious cut ‌that ‌we⁣ age to deepen its flavor and tenderness. When you pair that with ⁢the red-cooked duck Hong Kong French toast, you get this incredible balance of savory and sweet. The‌ French ​toast, which is inspired by a traditional Cantonese recipe, adds ⁤a ⁣unique twist that⁤ highlights the rich characteristics⁣ of ⁤the duck. It’s a dish that ⁢tells a story and will be a memorable experience for our guests.

Editor: ​The menu also features dry-aged beef potstickers and a 20-ounce black Angus rib-eye topped with soy black garlic butter. Can you walk us through the concept behind those dishes?

Chef Talde: Absolutely! The dry-aged beef potstickers combine the heartiness of a ‌classic dumpling with the‌ rich flavors of⁢ aged beef. By incorporating Chinese mustard and soy vinegar, we’re ​adding ​layers of flavor that really elevate the dish.⁢ As for the rib-eye, we​ chose black garlic butter to create a‍ delicious umami flavor that complements⁤ the steak perfectly.⁢ The combination reflects my approach to ⁣cooking—maximizing flavor while staying‌ true​ to‍ the core‍ of ⁢each ingredient.

Editor: ⁤Tigress will also have a mixology lounge, ‍Easy Tiger. How will⁣ cocktails be integrated⁤ into the overall​ dining experience⁢ at Tigress, and what inspired your partnership ⁤with ⁣Lynnette Marrero?

Chef Talde: ⁣ Cocktails play an essential role‌ in any ⁢dining experience, and I wanted to ensure that our beverage offerings were⁣ as exciting as the food. Lynnette Marrero⁣ is a legendary⁤ mixologist,​ and she has an‍ incredible talent for creating cocktails that enhance the flavor profile of ⁢the dishes we serve. Easy Tiger will feature​ cocktails that not only complement our menu but also elevate the entire dining experience, creating a‍ cohesive atmosphere where guests‌ can enjoy innovative flavors from both the kitchen and the bar.

Editor: Lastly, what are you most excited for ⁤in the opening of The Perry Hotel ⁤Naples and Tigress?

Chef Talde: ⁣ I am genuinely excited to bring Tigress to life this year and share​ my passion for food with the Naples community. Being in such a beautiful location along the Cocohatchee River creates‍ the⁢ perfect backdrop ‍for a vibrant⁣ dining⁢ experience. I​ can’t wait for guests to ⁢come in, enjoy our creative dishes, and experience the warm hospitality that we’re committed to‍ delivering.

Editor: Thank you, ⁤Chef ​Talde, for sharing your insights​ with ⁤us. We look⁣ forward to experiencing Tigress and ⁣Easy Tiger when The Perry‌ Hotel Naples opens later this year!

Chef Talde: ‌ Thank you! I can’t wait to welcome everyone to Tigress and share this culinary adventure with you all.

– A 20-ounce black Angus rib-eye topped with soy black garlic butter
– Blue crab fried rice with jalapeño aioli

In addition to Tigress, the hotel will open a mixology lounge called Easy Tiger. This lounge will feature cocktails curated by Lynnette Marrero, a well-known mixologist and co-founder of Speed Rack.

Ages enhance the food rather than overshadow it. Our mixology lounge, Easy Tiger, will feature a curated cocktail menu that reflects the flavors of Tigress. Each cocktail is designed to pair beautifully with our dishes, offering a cohesive culinary experience. Working with Lynnette Marrero, a talented mixologist known for her innovative cocktails, was an easy decision. Her expertise in crafting unique drinks complements my vision for a restaurant where food and drink harmonize seamlessly. Together, we aim to create cocktails that surprise and delight our guests, embracing both classic techniques and contemporary flavors.

Editor: The atmosphere of a restaurant can significantly impact the dining experience. What can patrons expect from the ambiance of Tigress and The Perry Hotel Naples?

Chef Talde: The ambiance at Tigress will be warm and inviting, designed to create a sense of comfort while still feeling upscale. We’re incorporating elements of traditional Cantonese aesthetics fused with modern design, creating a unique visual experience that reflects our culinary philosophy. The rooftop location will also provide stunning views of the Cocohatchee River and the surrounding landscape, allowing for a memorable dining experience that engages all the senses. My goal is for guests to feel they’re entering a space that is as thoughtfully curated as the menu itself—the perfect backdrop for a night of culinary adventure.

Editor: As you prepare for the grand opening, what are you most excited about sharing with the Naples community and tourists alike?

Chef Talde: I am incredibly excited to introduce our guests to the flavors and experiences that Tigress will offer. The melding of Cantonese and classic steakhouse elements is something that hasn’t really been done in this area, and I believe it will resonate with both locals and visitors. I hope to create an environment where people can come together, celebrate with great food, and enjoy their time while exploring new flavors. It’s truly about community for me—sharing my passion for cooking and creating unforgettable dining experiences is what gets me inspired each day.

Editor: Thank you for sharing your insights, Chef Talde. We can’t wait for the opening of Tigress and The Perry Hotel Naples. It sounds like a truly unique addition to the culinary landscape of the region.

Chef Talde: Thank you! I appreciate the opportunity to share our vision with you and look forward to welcoming everyone to Tigress soon!