Chefs will be the leaders of reducing waste and getting the world to understand that we need to take care of our planet.
Chef Bill Telepan graduated from the Culinary Institute of America in 1987 and went on to cook under Alfred Portale at Gotham Bar and Grill for three years before a six-month stage at three-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 and Grill, and served as the chef at Ansonia then Judson Grill (which earned three stars in a New York Times review), over the following 14 years. In 2006, he opened Telepan on the Upper West Side, which had a prominent 10-year run, during which Bill became known for farm sourcing and his eponymous restaurant held a Michelin star for three years.
In October 2016, Bill joined Oceana as executive chef, implementing his high-quality local sourcing at the seafood restaurant. He is also the executive chef of Wellness in the Schools (WITS), a non-profit organization with health initiatives at public schools. Chef Bill became the Institute of Culinary Education’s first Director of Sustainability in 2017.
“I have always been somewhat involved in supporting local farms that grow what is best for the environment,” Bill says. “Food waste has always been at the forefront of chefs’ minds, because waste equals lost dollars.”
He’s teaching ICE students about waste and the environment through demos, zero-waste meals, greenmarket tours, lessons in the hydroponic farm and guest lectures.
“I just want future chefs to shop wisely and support people who want to do good in the community and globally,” says Chef Bill. “Chefs will be the leaders of reducing waste and getting the world to understand that we need to take care of our planet.”