David Tallent
EXECUTIVE CHEF, IU DINING
A Bloomington native and former IU student, David honed his craft at the Culinary Institute of America in New York, where he became fascinated with the Slow Food Movement and its focus on local, organic, seasonal ingredients. Following positions at some of the finest restaurants in Atlanta, and at the James Beard House in New York, David and his wife and fellow chef, Kristen, returned to Bloomington to open Restaurant Tallent. The success of the restaurant led to nine James Beard Award nominations and private catering work with IU that eventually brought him to campus full time as executive chef.