Bill Telepan's cuisine draws its inspiration from the freshest ingredients, simply and skillfully prepared. Telepan buys locally and cooks seasonally--creating honest, robust dishes. 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 apprenticed with the legendary Alain Chapel at his three Michelin star restaurant. 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 earned the title  Executive Sous Chef for four years. He moved on to become the executive chef at Ansonia.

Alain Chapel--he really showed a seasonal local approach to his cooking and a refined cooking style. Alfred Portale about consistency, Gilber Lecoze about quality of product, and Daniel Boulud for his great food knowledge.