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. The following year he opened Telepan restaurant on the Upper West Side, where he lives with his wife and daughter.
Bill Telepan appears in the following:
Expanding Free Lunches for New York's Kids
Friday, July 17, 2015
Recipe: Bill Telepan's Strawberry Smoothie
Friday, July 17, 2015
Recipe: Bill Telepan's Cucumber-Dill Soup with Scallions
Friday, July 17, 2015
Recipe: Bill Telepan's Potato Salad
Friday, July 17, 2015
Recipe: Bill Telepan's Oatmeal Pancakes
Friday, July 17, 2015
Thirty Years of the Gotham Bar and Grill
Friday, April 04, 2014
Chefs Alfred Portale, of Gotham Bar and Grill, and Bill Telepan, of Telepan and the new Telepan Local, talk about the Gotham Bar and Grill’s 30th anniversary and to discuss what makes a restaurant last for decades in NYC. To celebrate the longevity and many achievements of Gotham Bar and Grill, the restaurant is offering, among other things, the GOTHAM30 Menu Series developed in collaboration with chefs Bill Telepan, Tom Colicchio, Thomas Keller, Jonathan Waxman and Daniel Boulud.
Lopate and Locavores: Chef Bill Telepan's Healthy Recipes for Kids
Thursday, October 31, 2013
Having trouble getting your kids to eat foods that don't come packaged in box or wrapped in cellophane?
On-Demand Video: Lopate and Locavores' Getting Kids Past Fast Food with Chef Bill Telepan
Thursday, October 31, 2013
When you talk about picky eaters, the average kid can make a restaurant critic seem easy to please. Chef Bill Telepan shows us how to cook healthy meals kids will want to eat, and even make themselves.
The Greene Space
Watch Live: Lopate and Locavores With Bill Telepan
Wednesday, October 30, 2013
7:00 PM
Chef Bill Telepan has gotten three stars for his cooking at Telepan, but he's also the executive chef of Wellness in the Schools, bringing fresh and nutritious menu options to a public school cafeteria near you. He joins three-time James Beard Award winner Leonard Lopate to show us not only how to cook for kids, but how to get kids to cook their own healthy meals.
Globavores: Squash and Pumpkins
Wednesday, November 14, 2012
Our latest installment of Globavores: Food Travels since 1492 looks at squash and pumpkins! We’ll speak with Bill Telepan, chef and owner of Telepan, and with Amy Goldman, author of The Compleat Squash.
Share your recipes for squash and pumpkins—leave them as a comment, below.
School Lunches
Tuesday, January 19, 2010
Brain Food
Tuesday, January 19, 2010
The Brooklyn Food Conference
Friday, May 01, 2009
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