As one of Jersey City's culinary standouts, executive chef Ruby Felix-Curtis continues to distinguish herself as a top talent at Talde. Born and raised in the Philippines, Ruby moved to the States in 2000 to pursue a nursing degree. However, it was shortly after beginning nursing school that she found her true calling for the culinary arts. Influenced by fond memories of grandmothers' traditional home cooking and accompanied by her husband's "foodie" passion, Ruby decided to enroll in the French Culinary Institute. Following her graduation she worked in Kitchens such as The Standard Grill, Momofuku Ma Peche and the beloved Thirty Acres. She acknowledges Chef Dan Silverman, Chef Paul Carmichael and Chef Kevin Pemoulie as instrumental in shaping her culinary style. Using Jersey City's diversity as inspiration, she is constantly experimenting with new flavors and ingredients to appeal to a wide range of people and palates, always being sure to keep it fresh and relevant.