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A Michelin-Starred chef and avid supporter of sustainability in the hospitality sector, Bill Telepan has seen, and done, all there is to be done when it comes to a career in restaurants. Bill has cooked, managed and perfected his trade in restaurants across France and New York City, working under iconic chefs and eventually opening his own Michelin-Starred Restaurant, Telepan. Also, he is currently the Culinary Director of the Metropolitan Museum of Art in NYC. You can grab a copy of his book here.