In chef Bill Taibe’s kitchens at Westport, Connecticut’sleFarmand青春痘，这是食谱和成分的不断发展。betway电子竞技俱乐部“每天都是铁厨师，”Connecticut Magazinein its three-and-a-half-star review of Whelk, which Taibe launched in 2012 with regional seafood very much on his mind. (Copps Island oysters, trout gravlax, and Stonington scallops are among the offerings.) The magazine’s experts went on to choose Whelk as Best New Restaurant and Best Seafood, in 2013. Over at leFarm (opened in 2009), what’s seasonal is what’s on the menu in Taibe’s cozy 34-seater, where his farm-to-table cooking led to his nomination for the James Beard Foundation’s Best Chef/Northeast award in 2011, 2012, and 2013. And in summer 2014, Taibe will bring the flavors of China, Korea, Japan, and Southeast Asia to the Westport waterfront, in a new restaurant located in the Saugatuck neighborhood. At the stove, as he has been at leFarm and Whelk, will be executive chefJeff Taibe，比尔的兄弟，他还在诺沃克的橡树 +杏仁里负责厨房。“想象一下鞭子，但是亚洲人，”比尔告诉网站CT Bites。

The years preceding leFarm and Whelk saw a lot of changes for Taibe, who moved rapidly up the line at restaurants in Port Chester, New York, and Greenwich, Connecticut, to land the executive chef post at G/R/A/N/D, in Stamford, a luxe lounge that garnered three stars fromConnecticut Magazine。渴望开设自己的地方，他于2004年在南诺沃克（South Norwalk），康涅狄格州（South Norwalk），康涅狄格州（South Norwalk）和斯坦福（Stamford）的流行纳帕公司（Napa＆Co。

Taibe has appeared several times on theMartha Stewart Show(Martha’s a fan of his cooking), and he has thrown a series of pop-up dinners he calls Souterrain (“underground”) around town, including one at the Westport Arts Center during its “Foodies” art exhibit.