Sep 17, 2026 · 43 min · 13 segments
On this week’s episode, host Caryn Antonini is joined by guest Bill Taibe, an award-winning restaurateur and culinary legend in Westport, CT and one of a few who has put Westport on the culinary map…
Karen AntoniniHost
And, and it must've been really difficult because food, I mean, when you're working like that so closely, it's like a family as you know.
So, um, So now I kind of understand how you're able to open your own concepts and explore these global cuisines, telling me the story of how you went back into the city to really, like, not copy, recreate, but to study and recreate.
Yeah, there was a great chef, and I'm sure he's around, and I unfortunately have not come across him in a while, but he was an old buddy, Billy Rosenberg, who actually taught me.
Billy was the chef of Dome when I was at Two Moons, and Billy was the first chef that I worked with or worked close to up here in the same company that really kind of taught me the essence of tasting and recreating.
And just simple things, you know, but like – and he kind of taught me that, that that's – you know, just look for certain stuff and there are certain markers that will tell you about food and triggers that sort of salivate and the most important things about the ingredients.
And yeah, I kind of say – One of the things that make me the way I am, and I think the freedom I have in my concepts, is I've trained myself from day one.
So it's just been a lot of scrambling and figuring out and mixing and matching and just putting together things that I like.
Colony at the time, when we opened Colony, I had La Farm and I had The Welk right across the street or down the road.
And this sounds foolish and I don't want to come across as anything other than like genuine on this, but I was kind of getting bored of getting, at this time we had a bunch of, not a bunch of, but I was handed a couple of nominations a couple of nominations for James Beard.
We were winning awards and the recognition was amazing, but I felt like I was getting cornered in this sort of like American farm to fork chef.
And, and it must've been really difficult because food, I mean, when you're working like that so closely, it's like a family as you know.
So, um, So now I kind of understand how you're able to open your own concepts and explore these global cuisines, telling me the story of how you went back into the city to really, like, not copy, recreate, but to study and recreate.
Yeah, there was a great chef, and I'm sure he's around, and I unfortunately have not come across him in a while, but he was an old buddy, Billy Rosenberg, who actually taught me.
Billy was the chef of Dome when I was at Two Moons, and Billy was the first chef that I worked with or worked close to up here in the same company that really kind of taught me the essence of tasting and recreating.
And just simple things, you know, but like – and he kind of taught me that, that that's – you know, just look for certain stuff and there are certain markers that will tell you about food and triggers that sort of salivate and the most important things about the ingredients.
And yeah, I kind of say – One of the things that make me the way I am, and I think the freedom I have in my concepts, is I've trained myself from day one.
So it's just been a lot of scrambling and figuring out and mixing and matching and just putting together things that I like.
Colony at the time, when we opened Colony, I had La Farm and I had The Welk right across the street or down the road.
And this sounds foolish and I don't want to come across as anything other than like genuine on this, but I was kind of getting bored of getting, at this time we had a bunch of, not a bunch of, but I was handed a couple of nominations a couple of nominations for James Beard.
We were winning awards and the recognition was amazing, but I felt like I was getting cornered in this sort of like American farm to fork chef.
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3 of 10
The Restaurant Vanished Overnight
Bill discovers his restaurant has been secretly dismantled
Finding His True Classroom
Bill finally finds a place where he excels
Rejected Over Chive Cutting
One rushed kitchen test ends Bill's dream job
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