Bill Telepan

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

Executive director of City Harvest Jilly Stephens and chef Bill Telepan discuss feeding kids when school is out.

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Recipe: Bill Telepan's Strawberry Smoothie

Friday, July 17, 2015

Throw some bananas and some greenmarket strawberries into a blender, and you're good to go with a healthy and tasty smoothie! 


Recipe: Bill Telepan's Cucumber-Dill Soup with Scallions

Friday, July 17, 2015

Kids will love this chilled soup, developed by Bill Telepan and his daughter, Leah, and its simple enough for them to make it too (just ask mom or dad for help with the food processor.)


Recipe: Bill Telepan's Potato Salad

Friday, July 17, 2015

Potato salad is an essential part of any summer picnic or barbecue, and this recipe from Bill Telepan and Wellness in the Schools features a nice added crunch thanks to the scallions.


Recipe: Bill Telepan's Oatmeal Pancakes

Friday, July 17, 2015

Oatmeal pancakes are a tried-and-true twist on the breakfast classic, and these ones go especially well with homemade blueberry syrups.

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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.

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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.

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School Lunches

Tuesday, January 19, 2010

Chef Jorge Collazo, the Executive Chef for New York Public Schools, and Chef Bill Telepan, owner of Telepan restaurant, who volunteers as a cook in public school cafeterias, how to create fresher, healthier meals for young students.

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Brain Food

Tuesday, January 19, 2010

Mark Bittman drops by to talk about what's changed—and what hasn't—in the year since his book Food Matters, was published. Also chefs Jorge Collazo and Bill Telepan discuss their efforts to create fresher, healthier meals in New York City Public Schools. Plus, Joshua Ferris talks about his latest novel, The ...


The Brooklyn Food Conference

Friday, May 01, 2009

The Brooklyn Food Conference brings together food activists, local farmers, health advocates, academics, union leaders and restaurateurs to discuss the challenges facing the global food economy, and what that means for New York. We’ll be joined by conference organizer Nancy Romer and chef Bill Telepan.


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