SOMM TV wine & food Episode 285: There is no perfect in the kitchen
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Mar 19, 2026 Philip Tessier, American chef known for leading Press in Napa and competing in Bocuse d'Or, shares his culinary journey from Per Se to Michelin recognition. He discusses intense competition training, evolving kitchen leadership, rebuilding a restaurant after COVID, and balancing ambition with sustainable, team-focused practices. Expect candid stories about risk, failed dishes, and creative ingredients.
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Bocuse d'Or Journey And Breakthrough
- Bocuse d'Or is a biannual, Olympic-level cooking competition where Tessier trained for a year for a 5.5-hour final.
- In 2015 the U.S. shockingly placed second, which galvanized American culinary recognition in Europe.
Competition Elevates National Culinary Identity
- International competitions fuse craft with patriotism, amplifying impact beyond individual achievement.
- Tessier says the 2015 silver placed American cuisine on the global stage and changed domestic awareness over years.
Encourage Asking For Help To Improve Service
- Create a team culture where asking for help is normal and tied to guest experience, not weakness.
- Tessier offers help immediately but addresses repeated problems later, balancing push with support.