Chef Bill Taibe, Le Farm, Westport, CT
Next Photograph: Apricots Restaurant, Farmington, CT

Chef Bill Taibe, Le Farm, Westport, CT

Flowering beetroot

Beet Urban oaks
Beltane goat cheese
Red bee honey
Nasturtiums

By the age of 33, Chef Bill Taibe had received three “Excellent” ratings from the New York Times. He is among the leaders of the new generation of chefs sourcing from and supporting local farms and distributors.

Chef Taibe’s love for food began early on while working after school at the local butcher
shop. In his earlier years, as a culinary professional, he was sous chef at Two Moons in
Port Chester, NY and Wildfire in Greenwich, CT before to becoming sous chef at Zanghi On Summer in Stamford, CT which earned an “Excellent” from the New York Times.

In 2001, Chef Taibe was offered the Executive Chef position at G/R/A/N/D in Stamford, CT where he helped to develop and design the concept and menu for this upscale lounge. He earned a “Very Good, with a decibel away from Excellent” from the New York Times and three stars from Connecticut Magazine.

Three years later, Chef Taibe ventured out on his own and created “Relish”, located in South Norwalk, CT. A 55 seat restaurant and 12 seat wine bar. Chef Taibe received many accolades at Relish, including his second “Excellent” from the New York Times, “Four Stars” from Connecticut Magazine, “Best New Restaurant” and “Best Overall Restaurant” by Fairfield County Weekly.

After much success with “Relish”, Chef Taibe left to help develop and design “Napa & Co.”, in downtown Stamford, CT. Consisting of 90 seats, a gourmet market and boutique retail wine shop, Chef Taibe, again, received an “Excellent” from the New York Times, “Four Stars” in Connecticut Magazine, “Best New Restaurant”, by Connecticut Magazine, and “Best New Restaurant” by Moffly Publications.

In the summer of 2009, Chef Taibe left Napa & Co. to open his most recent concept,LeFarm. This small, cozy, 30 seat restaurant located in Westport, CT, opened in October 2009 with much success. It is now home to Chef Taibe’s ever-changing menu that reflects the season’s freshest produce, fish and meats.

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