Chef Bill Telepan
Chef Bill Telepan is one of New York’s leaders in sourcing quality ingredients from small farms and local purveyors. Telepan’s restaurant experience includes work in some of the world’s top kitchens. Early in his career, he apprenticed with the legendary Chef Alain Chapel at his eponymous three-Michelin star restaurant outside Lyons, France. Under Chapel, Telepan honed his culinary skills and learned the importance of retaining the integrity of fresh ingredients in creating delicious food. In 2005, he opened Telepan, the beloved Upper West Side restaurant Oceana, which earned him a loyal following and many accolades including a Michelin star, a glowing two-star review from The New York Times, and the title of “Best Newcomer” in the Zagat survey the following year.
Telepan shares his environmental commitment on a national scale by serving as the Executive Chef of Wellness in the Schools (WITS), a non-profit group dedicated to improving children’s health by enriching lunch and recess programs at public schools. Since 2008, Telepan has been the leader of the WITS Cook for Kids program, which includes developing nutritious and appetizing school menus; training in-residence cooks and cafeteria staff; teaching culinary and nutrition concepts to students, parents and teachers; and engaging with professional chefs across the country.