A graduate of The Culinary Institute of America, Chef Bill Telepan has schooled at some of the world’s top kitchens. He apprenticed with the legendary Alain Chapel at his three Michelin star restaurant outside Lyons. Under Chapel, he honed his culinary skills, and learned the importance of retaining the integrity of fresh ingredients.
On his return to New York in the early 90′s, Bill worked with Daniel Boulud at Le Cirque and Gilbert Le Coze at Le Bernardin. Subsequently, he was hired by Alfred Portale at Gotham Bar & Grill, where he was executive sous chef for four years. He moved on to become the executive chef at Ansonia.
In l998 Telepan joined JUdson Grill, earning three-stars from The New York Times. He remained at JUdson until 2004. That same year in November, his cookbook, Inspired by Ingredients was published by Simon & Schuster. He lives on the Upper West Side with his wife and daughter.