Learn the story behind Talia, led by Chef Ian Vest. Italian tradition meets French technique in a seasonal, chef-driven Port Chester restaurant.

About Talia | Chef Ian Vest Port Chester

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Grow your hospitality career at Talia in Port Chester. Join a chef-driven team committed to seasonal cuisine and elevated service.

Careers at Talia | Restaurant Jobs Port Chester

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Visit Talia at 25 Willett Ave, Port Chester. View hours, call 914-417-6136, and plan your next chef-driven Mediterranean dining experience.

Contact Talia | Port Chester Location & Hours

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Join Talia's monthly culinary experiences in Port Chester. Limited-engagement chef-driven events designed for curious, elevated palates.

Talia Experiences | Monthly Culinary Events

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See photos of our Traditional, Sicilian and Detroit-style pizza, Italian dishes and catering spreads from Giove’s in Shelton.

Giove’s Pizza Photos | Shelton CT

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Discover chef-driven Mediterranean cuisine at Talia in Port Chester. Italian soul, French precision, seasonal flavors. Now open for lunch Wed–Sat.

Talia Port Chester | Modern Mediterranean Dining

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Explore Talia's seasonal Mediterranean menu featuring fresh pasta, refined entrées, and chef-crafted dishes in Port Chester, NY.

Talia Menu | Seasonal Mediterranean Port Chester

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Host your private event at Talia in Port Chester. Elegant dining room, social loft, and tailored menus for showers, dinners, and celebrations.

Private Events at Talia | Port Chester NY

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Join us for a four-course Easter dinner—recently updated to add more of your favorites—from 1:00 PM to 8:00 PM. (Three-course children's menu also available!)

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50 Seated40 Seated with Dance Area75 Cocktail Reception

The Chic Room

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Highlights: Elevated White Wainscoting, Glam Lighting, Exposed Brick

100 Seated80 Seated with Dance Floor120 Cocktail Reception

The Rustic Room

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Highlights: Exposed Brick, Built-in Bar, Modern Chandeliers, Natural Light

Just steps from our front door in the vibrant Port Chester Waterfront district, we are proud to partner with B Social Events. This premier event space offers a creative canvas for larger or more industrial-chic gatherings—think rehearsal dinner, shower, wedding or special celebration—where we can cater to your guests.

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B Social Events 

Our Partner in Celebration

Choose from our seasonally inspired prix-fixe menus or collaborate directly with our team to curate a bespoke culinary journey unique to your event.

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Menus Tailored to Your Taste

Capacity: 40 guestsFor those moments that require a touch of sophisticated hospitality, our dining room offers an elegant, focused setting. Ideal for corporate dinners, graduation milestones, and intimate wedding receptions.

The Dining Room

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The Dining Room 

At Talia

Capacity: 40 guestsDesigned for a community vibe, our upstairs bar and dining lounge is our answer to the modern gathering. With a relaxed, lounge-forward atmosphere, it is the perfect backdrop for lively birthday celebrations, chic bridal showers, and "just because" get-togethers.

A Social Loft

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A Social Loft 

Join our community! Be the first to hear about seasonal menus, special events, and exclusive offers from our kitchen to your table.

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True to our "Ever-Evolving" ethos, Talia hosts a rotation of exclusive monthly events designed for the curious palate. These limited-engagement evenings represent a can't-miss opportunity to experience the full depth of Chef Ian Vest's creativity.

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Culinary Experiences

Talia highlights the innovative and high-caliber cuisine of Chef Ian Vest, a DANIEL alum and former Executive Chef of DBGB NYC & Back 40 Kitchen in Greenwich, CT. Chef Ian Vest started his hospitality career at age 13. At age 25, Ian was named Executive Chef of The Crossing, an acclaimed restaurant in St. Louis owned by Chef Jim Fiala. To further his education, Ian enrolled at the Culinary Institute of America in Hyde Park, NY. Upon graduation, Ian was hired at DANIEL, Daniel Boulud's three Michelin-starred namesake restaurant in New York City. His skill and growth as a chef blossomed under the supervision of Executive Chef Jean-François Bruel and Chef de Cuisine Eddy LeRoux. At age 30, Ian was named Executive Chef of Boulud's DBGB Kitchen & Bar in Manhattan's Lower East Side.After commanding the fast-paced and high-quality kitchen at DBGB, Ian traded Manhattan for the suburbs and assumed the role of Executive Chef of Back 40 Kitchen in Greenwich, CT. Ian and his team brought the organic farm-to-table restaurant to a new and exciting level where he honed his passion for seasonal ingredients and focused on his true love of making fresh pasta. He was honored as "Most Innovative Chef" at the Greenwich Wine & Food Festival and Food & Wine Magazine named Back 40 Kitchen as the top farm-to-table restaurant in Connecticut in 2017.Now, after more than twenty-five years in the hospitality industry, Ian has made his dream of opening his own restaurant a reality. At Talia, Chef Ian Vest executes a highly-personal, chef-driven menu in a relaxed, yet refined atmosphere where the guest is second to none.

The Culinary Journey of Chef Ian Vest

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Talia represents the culmination of Chef Ian Vest's expertise and a deep-rooted commitment to the Port Chester community. Named after his daughter, the restaurant serves as a canvas for modern global cuisine, blending the heart of Italian tradition with the exacting standards of French technique. We are dedicated to impeccable quality and an ever-evolving menu, ensuring every guest experiences the height of seasonal, chef-driven dining.

Our Mission

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At Talia, we believe the best memories are made around a table. Whether you are seeking a refined seated dinner or a spirited cocktail reception, our space provides a sanctuary for celebration.

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Elevated & Intimate

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<h2>Italian Soul, Seasonally Inspired</h2> Experience modern global cuisine rooted in heritage. Named after his daughter, Talia is the culmination of Chef Ian Vest's expertise, merging Italian soul with French precision. Our chef-driven kitchen prioritizes locally sourced, seasonal ingredients to create an ever-evolving menu that defies boundaries. From the first pour to the final bite, Talia delivers an elevated dining experience defined by bold flavors and sophisticated hospitality.

OUR STORY

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Chef-Driven Global Cuisine:

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ROOTED IN FAMILY | INSPIRED BY COMMUNITY | CENTERED ON HOSPITALITY

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Now Serving Lunch!•Wed-Sat 11AM-2PM

Complimentary valet parking is available at the SW corner of Willett & Abendroth on Thursdays, Fridays, and Saturdays. There is free self-parking at the Marina Lot located at 51 Abendroth Ave, Port Chester NY 10573. Paid street parking is also available Monday through Saturday.

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Sunday & Monday: CLOSED, Tuesday 4-9PM, Wednesday-Saturday: Lunch 11AM-2PM & Dinner 4-9PM

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Now Open for Lunch Tuesday - Saturday 11am - 2pm

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Our Menu

Talia highlights the innovative and high-caliber cuisine of Chef Ian Vest, a DANIEL alum and former Executive Chef of DBGB NYC & Back 40 Kitchen in Greenwich, CT. Chef Ian Vest started his hospitality career at age 13. At age 25, Ian was named Executive Chef of The Crossing, an acclaimed restaurant in St. Louis owned by Chef Jim Fiala. To further his education, Ian enrolled at the Culinary Institute of America in Hyde Park, NY. Upon graduation, Ian was hired at DANIEL, Daniel Boulud's three Michelin-starred namesake restaurant in New York City. His skill and growth as a chef blossomed under the supervision of Executive Chef Jean-François Bruel and Chef de Cuisine Eddy LeRoux. At age 30, Ian was named Executive Chef of Boulud's DBGB Kitchen & Bar in Manhattan's Lower East Side. After commanding the fast-paced and high-quality kitchen at DBGB, Ian traded Manhattan for the suburbs and assumed the role of Executive Chef of Back 40 Kitchen in Greenwich, CT. Ian and his team brought the organic farm-to-table restaurant to a new and exciting level where he honed his passion for seasonal ingredients and focused on his true love of making fresh pasta. He was honored as "Most Innovative Chef" at the Greenwich Wine & Food Festival and Food & Wine Magazine named Back 40 Kitchen as the top farm-to-table restaurant in Connecticut in 2017. Now, after more than twenty-five years in the hospitality industry, Ian has made his dream of opening his own restaurant a reality. At Talia, Chef Ian Vest executes a highly-personal, chef-driven menu in a relaxed, yet refined atmosphere where the guest is second to none. <h1>Rooted in Family, Inspired by Community, Centered on Hospitality</h1> Named after his daughter, Talia is the long-awaited culmination of Chef Ian Vest's love affair with food and hospitality. Influenced by the rich traditions of Italian and French cuisine, Talia offers a modern and eclectic culinary journey. The team at Talia is dedicated to delivering impeccable quality served with warmth and professionalism in an inviting atmosphere.

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A peek inside Talia—from artful dishes to inviting spaces, discover what makes dining with us so special.

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See the Flavor

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Explore dishes that celebrate tradition, seasonality, and a touch of the unexpected.

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A menu as thoughtful as the space it’s served in.

At Talia, every dish tells a story—one of heritage, hospitality, and a passion for elevated dining. Influenced by Italian and French traditions and driven by a love for fresh, seasonal ingredients, Talia blends refined technique with heartfelt hospitality. Under the guidance of acclaimed Chef Ian Vest, the team brings a thoughtful, chef-driven experience to a warm, welcoming space made for gathering.

Our Story

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Rooted in Family, Inspired by Tradition

Crafted with Heart, Served with Style

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Now Open for Lunch Wednesday-Saturday 11am-2pm

<h2>Rooted in Family</h2><h2>Inspired by Community</h2><h2>Centered on Hospitality﻿</h2>Named after his daughter, Talia is the long-awaited culmination of Chef Ian Vest's love affair with food and hospitality. Influenced by the rich traditions of Italian and French cuisine, Talia offers a modern and eclectic culinary journey. The team at Talia is dedicated to delivering impeccable quality served with warmth and professionalism in an inviting atmosphere.

About page

Talia highlights the innovative and high-caliber cuisine of Chef Ian Vest, a DANIEL alum and former Executive Chef of DBGB NYC & Back 40 Kitchen in Greenwich, CT. Chef Ian Vest started his hospitality career at age 13. At age 25, Ian was named Executive Chef of The Crossing, an acclaimed restaurant in St. Louis owned by Chef Jim Fiala. To further his education, Ian enrolled at the Culinary Institute of America in Hyde Park, NY. Upon graduation, Ian was hired at DANIEL, Daniel Boulud's three Michelin-starred namesake restaurant in New York City. His skill and growth as a chef blossomed under the supervision of Executive Chef Jean-François Bruel and Chef de Cuisine Eddy LeRoux. At age 30, Ian was named Executive Chef of Boulud's DBGB Kitchen & Bar in Manhattan's Lower East Side. After commanding the fast-paced and high-quality kitchen at DBGB, Ian traded Manhattan for the suburbs and assumed the role of Executive Chef of Back 40 Kitchen in Greenwich, CT. Ian and his team brought the organic farm-to-table restaurant to a new and exciting level where he honed his passion for seasonal ingredients and focused on his true love of making fresh pasta. He was honored as "Most Innovative Chef" at the Greenwich Wine & Food Festival and Food & Wine Magazine named Back 40 Kitchen as the top farm-to-table restaurant in Connecticut in 2017. Now, after more than twenty-five years in the hospitality industry, Ian has made his dream of opening his own restaurant a reality. At Talia, Chef Ian Vest executes a highly-personal, chef-driven menu in a relaxed, yet refined atmosphere where the guest is second to none.

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Be a part of our journey from the very beginning! Explore potential roles with us by submitting your resume. We look forward to connecting with you.

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