Chef Dale Talde Introduces Elevated Cantonese Dining At Tigress At The Perry Hotel Naples

Celebrated chef Dale Talde introduces Tigress, a striking new concept that blends the richness of Cantonese cuisine with the energy of a modern steakhouse in Naples, Florida at The Perry Hotel Naples this year. Rooted in his love for Hong Kong’s food traditions and shaped by his Asian-American upbringing, Tigress is both a reflection of Talde’s culinary evolution and a celebration of shared, texture-driven dining.

Photo Credit: The Perry Hotel Naples

Talde opens up to Haute Living about the inspirations behind the menu, the creative process that drives his kitchen, and how Tigress invites guests to experience Cantonese flavors in a bold, unexpected way.

Photo Credit: The Perry Hotel Naples

Haute Living: What inspired the concept for Tigress, and how does it reflect your culinary journey?

Dale Talde: Tigress is a Cantonese steakhouse that reflects my deep appreciation for Hong Kong’s vibrant food culture—specifically its dim sum traditions, noodle dishes, and barbecue techniques. Having always been passionate about meat, I wanted to create a space where my love for beef and Cantonese flavors could coexist harmoniously. Tigress is the culmination of my experiences and influences, bringing together bold flavors, refined techniques, and the warmth of shared dining.

HL: How do you blend Asian-American influences into your approach at Tigress?

DT: My culinary approach is shaped by my everyday experiences—what I call my “walk.” Whether it’s dining at chef-driven restaurants, exploring local Chinese-American spots, or simply observing the evolving food scene, I take inspiration from everywhere. This organic immersion allows me to infuse Tigress with a balanced mix of Asian-American flavors, drawing from tradition while embracing innovation. It’s less about fusion and more about storytelling through food.

HL: What makes Tigress distinct from other Cantonese chophouses?

DT: Our meat program is something I take great pride in, but what truly sets Tigress apart is the shared dining experience. We celebrate the social aspect of food by incorporating Cantonese flavors with an emphasis on texture. Texture is as crucial as taste—crispy, silky, tender, and crunchy elements all play a role in enhancing the dining experience. The goal is for every dish to be layered, engaging, and memorable.

Photo Credit: The Perry Hotel Naples

HL: Can you walk us through the creative process of designing the Tigress menu?

DT: Designing the menu at Tigress is an intuitive process that stems from my personal approach to food—how I love to eat. It’s a dynamic interplay between my cravings, culinary instincts, and the expectations of our guests. I pay close attention to what excites diners, which ingredients spark curiosity, and how we can craft dishes that feel indulgent and fresh. The menu is ever-evolving, guided by seasonality, guest feedback, and the thrill of discovery.

HL: The menu highlights dishes like the Dry-Aged Crown of Duck and Black Angus Rib-Eye. DT: How do you ensure these traditional flavors are elevated with a modern twist?

Rather than actively thinking about “modernizing” tradition, I approach it with a sense of playfulness. I take well-loved dishes and subtly infuse them with my distinct perspective—whether it’s refining technique, incorporating unexpected textures, or layering flavors in ways that surprise and delight. Ultimately, my focus is on crafting food that is both delicious and creative while remaining true to my identity as a chef.

HL: How do you source ingredients to maintain authenticity while innovating with global influences?

DT: Ingredient sourcing is central to maintaining the integrity of our flavors. I work closely with trusted purveyors to ensure we get the highest quality products, whether it’s beef for our steak program or specialty items that bring Cantonese flavors to life. While authenticity is important, I’m also open to global influences—embracing ingredients that add depth, enhance texture, and complement the flavor profiles we aim to achieve.

Photo Credit: The Perry Hotel Naples

HL: What dish on the menu best represents your culinary philosophy?

DT: The Dry-Aged Crown of Duck embodies my culinary approach—it combines French steakhouse aging techniques with the flavors and nostalgia of Hong Kong cuisine. The Hong Kong-style French toast is another perfect representation of my philosophy—it’s fun, comforting, and reimagines a café classic in a way that makes it distinctively Tigress. Each dish is a conversation between tradition and creativity.

HL: Tigress is described as offering an intimate and alluring dining experience. How did you approach designing the ambiance to complement the menu?

DT: Dining is a holistic experience—it’s not just about the food but the energy of the space. At Tigress, every detail—from the music selection to the décor, lighting, and overall vibe—is curated to enhance the sensory journey. The ambiance is designed to feel both intimate and vibrant, creating an atmosphere that invites guests to relax, enjoy, and immerse themselves in the moment.

HL: How do you want guests to feel when dining at Tigress, and what lasting impression do you hope they leave with?

DT: My ultimate goal is for every guest to walk away with a smile, feeling that their time at Tigress was not only delicious but genuinely fun. Dining should be an experience that sparks joy, creates memories, and leaves people wanting to return. I want guests to feel welcomed, excited, and inspired by the flavors, textures, and warmth of the space.

HL: How do you stay inspired and keep your culinary approach fresh?
DT: Inspiration comes from being an active participant in the culinary world. You have to be a student of the game—constantly exploring, eating, studying, and staying open to new ideas. Whether it’s visiting restaurants, experimenting with techniques, or learning from fellow chefs, I make it a point to continuously evolve. Cooking is storytelling, and every dish should reflect growth, curiosity, and passion.

‍Tigress is open at The Perry Hotel Naples for lunch Monday through Sunday from 11am – 2pm and dinner at 4pm – 10pm. Reservations required for lunch and dinner at OpenTable.com.

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