Telepan

Chef Bill Telepan's eponymous restaurant opened on the Upper West Side of New York in December of 2005. Now it is hard to imagine a time when it wasn't there, so successfully has it been integrated into the neighborhood.

With reviews that rave over the "clarity and focus of his food...elegant and without gimmickry" (The New York Observer), or "...puts its faith in fundamental virtues; its freshness, the pureness or punch of the flavors; the skill with which its been cooked" (The New York Times) it is no surprise that diners come from far beyond the West Side to eat at Telepan.

Bill Telepan's cuisine draws its inspiration from the freshest ingredients, simply and skillfully prepared. "It's about allowing the natural flavors to emerge from the ingredients," says Telepan. Telepan buys locally and cooks seasonally—creating honest, robust dishes that have been hailed by Gael Greene as "bravura food" in New York Magazine. He delivers "a grade of American cooking to which all other restaurants aspire," according to Gourmet.

After graduating from the Culinary Institute of America, Telepan was schooled at some of the world's top kitchens. He apprenticed with the legendary Alain Chapel at his eponymous three Michelin star restaurant, outside Lyons. Under Chapel, he honed his culinary skills, and learned the importance of strict discipline and of retaining the integrity of fresh ingredients. On his return to New York in the early 90's, Telepan worked under 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 child.