Contributor

Bill Telepan

Chef/Owner Telepan Restaurant, Executive Chef Wellness in the Schools (WITS)

After graduating from the Culinary Institute of America, Mr. Telepan furthered his formal education at some of the world’s top kitchens. In 1990, he apprenticed with the legendary Alain Chapel at his eponymous restaurant, a Michelin three-star in a small town outside Lyons. Returning to New York, Mr. Telepan trained with Daniel Boulud at Le Cirque and Gilbert Le Coze at Le Bernardin. In the mid-90s, Mr. Telepan spent four years as the executive chef at the Manhattan institution, Gotham Bar & Grill with Alfred Portale. He moved on to the executive chef position at Ansonia, where he worked for 1½ years.



Mr. Telepan joined JUdson Grill in 1998, elevating the restaurant to a new level, earning JUdson its glorious three-star rating from the New York Times. In that review, Ruth Reichl described Bill Telepan’s cooking as “extremely eloquent; each of those unassuming dishes roar with flavor, and the minute you finish one bite you instantly want another.” As Jonathan Gold wrote in his December 2002 review for Gourmet Magazine, chef Bill Telepan’s cooking is “cooking at its best: grounded in an American classic but lifted beyond it by absolute devotion to the quality and sourcing of produce, the smack of sharp fragrance, and the confidence to exploit subtle variations in flavor and texture.”



Inspired by his exceptional reviews and strong following, Mr. Telepan has written a book entitled “Inspired by Ingredients” to present his unique cooking style and most popular recipes. The book is published by Simon and Schuster and was released in November 2004. He also serves on the Chef’s Advisory Board of the Institute of Culinary Education & City Harvest’s Restaurant Board. Since 2008, is a board member & the executive chef of Wellness in the Schools. a program that currently works in 19 NYC public schools reaching 15,000 children to help provide the best chance of learning through food, fitness & environment.



In December of 2005, Mr. Telepan opened his eponymous restaurant ‘Telepan’ at 72 west 69th Street on the Upper West Side. A fine dining establishment that gave Mr. Telepan the freedom to produce the dishes that his decades of experience had granted. The public responded in kind and amongst the accolades, Telepan was voted “Best Newcomer” by the Zagat Guide for 2007.

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