Born and raised in New Jersey, Bill Telepan grew up in a family where they shared hearty meals that they sometimes made with vegetables from their garden. Upon graduating from the Culinary Institute of America, Bill schooled at some of the world's top kitchens. He apprenticed with the legendary Alain Chapel at his Three Michelin Star restaurant outside Lyons in France. 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 90s, 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 1998 Bill 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. In 2005 Bill opened Telepan Restaurant on Manhattan’s Upper West Side, celebrating seasonal, fresh and local ingredients.
Since 2008, he has been the Executive Chef of Wellness in the Schools (WITS), a non-profit organization dedicated to making school food healthy. In 2009, Bill was honored with a selection to First Lady Michelle Obama’s Chefs Move to School task force and preliminary conferences.
In January 2014, Bill made his downtown debut with the opening of Telepan Local in Manhattan's Tribeca neighborhood. The name is a nod to both the traditional "go-to" spots that serve as the heart of each neighborhood as well as Bill's longtime dedication to locally grown ingredients. The menu at Telepan Local features casual, tapas-style American fare from an open kitchen, with a seasonal focus that has become the chef's signature.