Philip Tessier, an acclaimed chef, author, and mentor, serves as Chef Partner at PRESS Restaurant in St. Helena, California. Best known for its modern, refined American cuisine, PRESS has earned a Michelin star and the distinction of being a World’s 50 Best Discovery restaurant. Along with Owner Samantha Rudd and Managing Partner Justin Williams, Tessier recently launched Under-Study, a new culinary marketplace with a modern patisserie, counter-service café, and butcher shop next door to PRESS in May 2025.

Tessier has risen through the ranks of some of the world’s most revered restaurants, including Le Bernardin, Per Se, and The French Laundry. He is also the first American chef to place on the podium at the internationally renowned Bocuse d’Or Competition in Lyon, France. Following his success, he coached Team USA to their first-ever Gold medal in 2017. He recounted this victory in his book “Chasing Bocuse,” published in October that same year. 

Tessier is quick to recognize the efforts of his hardworking team and emphasizes his ongoing commitment to his industry: “There’s nothing more gratifying than to encourage someone to grow from a starting point and transition into a better person, both personally and professionally, and to succeed in their own way. Mentorship lives way beyond just one’s own success. We want PRESS to become the restaurant where young cooks come to learn how to become great chefs.”