Chef/Owner
Chef Bill Telepan's eponymous restaurant opened on the Upper West Side of New York in December of 2005. Now it is hard to imagine a time when it wasn't there, so successfully has it been integrated into the neighborhood.

With reviews that rave over the "clarity and focus of his food...elegant and without gimmickry" (The New York Observer), or "...puts its faith in fundamental virtues; its freshness, the pureness or punch of the flavors; the skill with which its been cooked" (The New York Times) it is no surprise that diners come from far beyond the West Side to eat at Telepan.

Bill Telepan's cuisine draws its inspiration from the freshest ingredients, simply and skillfully prepared. "It's about allowing the natural flavors to emerge from the ingredients," says Telepan. Telepan buys locally and cooks seasonally—creating honest, robust dishes that have been hailed by Gael Greene as "bravura food" in New York Magazine. 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 was schooled at some of the world's top kitchens. He apprenticed with the legendary Alain Chapel at his eponymous three Michelin star restaurant, outside Lyons. 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 was executive sous chef for four years. He moved on to become the executive chef at Ansonia.

In l998 Telepan 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. He lives on the Upper West Side with his wife and child.

General Manager
Australian born Scott Mayger comes to Telepan from wd~50. After living and travelling in Europe for many years, Scott settled in New York in 1988. Experienced in all facets of restaurant management his great passion for wine led him to spend the last fifteen years working as a wine director at Michael Jordan's The Steak House, La Caravelle and The Plaza Hotel. He comes to us courtesy of his wife, Beth von Benz, who worked with Bill at JUdson Grill for many years.

Pastry Chef
Larissa Raphael worked with Bill at JUdson Grill. Prior to JUdson, she was the pastry chef for two and a half years at AZ, brought to the restaurant by Nicole Plue. It was there that Larissa established her reputation working with high quality seasonal ingredients. She opened Pace for Jimmy Bradley and Danny Abrams, and then worked briefly at the Harrison before rejoining Bill Telepan this fall. Larissa is a graduate of the University of Pittsburgh, and a culinary degree from Seattle Community College.

Wine Director
Aaron Von Rock got his first job in the field at a barely legal age buying wines for the Baltimore Hotel. It was his experience there that introduced him to fine wines. He took a degree in Finance and Accounting at Boston University but found his way back to the wine cellar when he worked with David Gordon at The Tribeca Grill. He subsequently moved to the Verbena Grill to be the wine director for Diane Forley, and together they opened the Bar Demi (winner of the Food & Wine Magazine, Best New Wine List-New York 2001).

A member of the American Sommelier's Association since 1998, Aaron also has a consulting business called Vinoceros, assisting restaurants and private clients in developing their cellars. He travels often to the estates and regions from which most of his wines are sourced, and participates in events around the world as a guest sommelier.