By Bill Telepan
Michelin-Starred Chef Bill Telepan graduated from the CIA in 1987 and went on to cook under Alfred Portale at Gotham Bar and Grill prior to his time at 3-Michelin-starred Alain Chapel in Mionnay, France. Bill returned to New York City to cook at Le Bernardin and Le Cirque, became the executive sous chef back at Gotham Bar & Grill, and served as the chef at Ansonia then Judson Grill. In 2006, he opened Telepan on the Upper West Side, which had a prominent 10-year run, and held a Michelin star for 3 years. He is now the Culinary Director of New York’s Metropolitan Museum.View all of Bill Telepan's posts.