Chef Bill Telepan is one of New York’s leaders in sourcing quality ingredients from small farms and local purveyors. He brings to Oceana his commitment to using the finest and freshest ingredients, combined with his classic training and contemporary influences. Telepan was the chef and owner of the critically-acclaimed, Michelin-starred Telepan Restaurant on Manhattan’s Upper West Side, and before then worked at Le Cirque, Le Bernardin, Ansonia, and Judson Grill. He also worked under the legendary Chef Alain Chapel in Lyons after graduating from the Culinary Institute of America.
Outside of work, Telepan is the Executive Chef of Wellness in the Schools, a non-profit group committed to enriching lunch and recess programs for children in public schools. He lives in Manhattan with his wife and daughter.