Bill Taibe is undeniably a giant in the Westport, Connecticut food scene. He has three Westport restaurants: The Whelk, Kawa Ni, and Don Memo, operates the Norwalk Art Space Café, and recently opened an outpost of Kawa Ni in Denver. If you've eaten in one of Bill's spots, you know how gifted he is at crafting menus, ambiance, and delicious food. But one of the things that sets Bill Taibe apart is the kind of leader he is in the culinary world. So we spoke to those who know best— his colleagues and peers— to hear, in their words, what makes Bill Taibe so special.
"When thinking of how Bill has impacted my life, it’s hard to summarize and put into words; best put, Bill has been a wonderful mentor and friend. I began working for him when Jesup Hall opened in Westport and quickly began to learn so much from him about being a good respectful leader and chef of a kitchen team; he has always challenged and pushed his staff to become their strongest and best versions of themselves. I have struggled for years to find the confidence in my own skills and talent, to know my worth and what I have to offer, Bill has always encouraged me to do more and push myself harder so that I can see what I am made of. I feel that we approach food and kitchens the same way: organized, passionately, and effectively, which makes it enjoyable to work together. If it were not for Bill Taibe I don’t think I would ever have had the confidence to take on the role of Executive Chef, he gave me the platform to do and become that which is something I will forever be grateful for; giving me the thing I never knew I wanted. Bill has impacted my life in so many ways, but the strongest way is to be a guiding hand in this industry and show me what an amazing chef is because there is no other better than him." Caitlin McGowan, Executive Chef at the Norwalk Art Space Café
"Chef Bill has had a profound impact on my career, beyond just raising me in the kitchen from where I started to where I am today. His mentorship has guided me to discover the best version of myself—not only as a chef within his company but also as an individual." Zachary Hinman, Chef de Cuisine at Don Memo
"Bill genuinely cares. Bill strives to continuously learn and be involved. Bill shares his time and talents, which, to me, is the definition of a good community leader. Without his friendship—both personally and professionally—the Westport Farmers' Market would not be where it is today. I am mighty grateful for him." Lori Cochran-Dougall, Executive Director of the Westport Farmer's Market
"I met Bill at the opening of Kawa Ni in Denver, and as a local Denverite, I have seen a lot of out-of-state groups bring in restaurant concepts over the years. In large part, it has been good for the city, and it has been part of the changing social and economic landscape shift we have seen over the last 10 years. Upon meeting Bill, it was immediately apparent this was someone who was passionate in their craft. He takes an interest in seeing people progress in their careers within the industry. I, for example, have been able to move from bussing tables to bartending five nights a week. Being able to bartend is a fun challenge for me (I am in long-term recovery and do not taste any of the drinks we make). Bill has extended trust to me to be creative and utilize the math and methods of cocktail creation to put several drinks on our Denver menu. I think unlike others in the Denver food scene that have tried to bring N.Y.C., Long Island, L.A., or Miami to Denver, Bill simply brought a concept—and has let Denver show him what we like." Connor Green, Bartender, Kawa Ni Denver
"I’ve worked for Chef Bill Taibe for over 12 years since starting at his Westport leFarm Restaurant in 2012. One day, we chatted about the idea of adding bacon to one of my cookies (that was a very leFarm thing to do), and I decided I would add it to my Salted Espresso Chocolate Chip Cookie. I tried it, and it was terrible! As far as I was concerned, that was the end of that. A few weeks later, he asked me about it, and I told him 'I tried it. It was awful.' He very matter-of-factly said 'So that’s it. You’re done. You quit.' He was right. I immediately said 'No. I’ll keep trying.' I ended up creating my Oatmeal-Raisin ‘Breakfast’ Cookie—with bacon & orange zest—and it became a staple on the Cookie Plate." Kelly Clement, General Manager, Norwalk Art Space Café
"Bill Taibe has had a significant impact on my career and mindset in the industry. His ability to inspire and push for excellence has shaped my approach to managing and developing our teams. He is an amazing leader, mentor, and friend." Andrea Dinan, Manager of Operations for The Whelk, Kawa Ni, and Don Memo
"If I run out of an ingredient, I know I can text Bill Taibe to borrow some!" Jes Bengston, Executive Chef, Terrain