Whether Bill Telepan is sourcing fresh spring fava beans and pea shoots, or striking a deal for the finest halibut on the docks, this classically trained chef keeps his sights on creating thoroughly American dishes that explode with intense flavor and subtle surprises.
Once he graduated from the Culinary Institute of America in 1987, Telepan furthered his formal education with hands on experience in some of the world’s top kitchens. After working with Alain Chapel in France, Daniel Boulud at Le Cirque, and Gilbert Le Coze at Le Bernardin, Telepan spent four years as the executive sous chef at New York’s legendary Gotham Bar & Grill with GREAT CHEF Alfred Portale. He was sous chef at Lutece before assuming the top toque at Ansonia. Chef Telepan then joined JUdson Grill in 1998. The GREAT CHEFS team caught up with him in the early 2000’s at JUdson Grill for their GREAT CHEFS OF AMERICA series. Telepan then moved on to open his own restaurant, Telepan’s.
He has found his own balance between the flamboyant and the formal influences of his training. “It’s about flavor first,” says Telepan, when describing his cuisine. His colorful, deceptively simple plate presentations reflect both his personality and down-to-earth culinary philosophy. “People remember great flavor – I want the surprises to be in their mouth, not on the plate.”
In 2017 Bill Telepan moved over to become the Chef at Oceana in New York City.