The Chef's Press

The Chef’s Press is a stainless steel kitchen tool, designed by renowned San Francisco Chef Bruce

The Chef’s Press is a stainless steel kitchen tool, designed by renowned San Francisco Chef Bruce Hill, intended for both professional and home use that allows for venting and weight adjustability while pressing food to increase efficiency, ease, and taste while decreasing cook time. Great for grilling, baking, steaming, roasting, sauteing, brining
Handy for weighing down foods for marinating
Vented to release moisture
Presses can be stacked to create extra weight
Easy to arrange in overlapping patterns to cover larger surface areas
Submersible
Compact storage
Dishwasher safe
Available in 9oz or 13oz sizes (more coming soon!)

09/22/2026

Every order has a little extra care packed into it. 📦🔥

Here’s Chef Bruce hand-packing another batch of Chef’s Press orders before they head out the door — and it’s a good reminder that when you shop The Chef’s Press, you’re supporting a small business built by a chef, for cooks.

Every press purchased helps support the people, ideas, and hard work behind the brand, and we’re incredibly grateful for every single order that comes through.

Whether you’re adding to your own kitchen tool belt or gifting a press to the cook in your life, thank you for choosing to shop small. 👨‍🍳❤️

09/20/2026

Perfectly golden chicken, bright lemon, fresh herbs, and one very important kitchen tool. 🍋🔥

The secret to getting that gorgeous, even sear? The Chef’s Press keeps the chicken in consistent contact with the pan for better browning, more even cooking, and a beautifully golden crust — without needing to push down.

Save this one for your next weeknight dinner. 👇

CHEF-PRESSED LEMON HERB CHICKEN
Serves 4

Ingredients
🍗 2 large boneless chicken breasts
🫒 2 tbsp olive oil, divided
🍋 Zest of 1 lemon
🍋 2 tbsp fresh lemon juice
🧄 2 garlic cloves, finely grated
🌿 1 tsp fresh rosemary, chopped
🌿 1 tsp fresh thyme, chopped
🌿 Fresh parsley, chopped
🧂 1 tsp kosher salt
⚫ ½ tsp freshly ground black pepper
🍋 ½ lemon, for charring

Method

1️⃣ Season: Season chicken with salt and pepper.

2️⃣ Make the finishing marinade: Combine 1 tbsp olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, parsley, salt, and pepper. Set aside.

3️⃣ Get pressing: Heat a cast-iron skillet over medium-high and add remaining olive oil. Add chicken and place The Chef’s Press on top. Cook 3–4 minutes until deeply golden.

4️⃣ Flip: Turn chicken, replace the presses, and cook another 2–3 minutes, or until the thickest part reaches 165°F.

5️⃣ Char the lemon: Place the cut lemon in the skillet, cut-side down. Top with an 8 oz. Chef’s Press and cook until lightly charred.

6️⃣ Finish: Rest chicken for 5 minutes, then spoon over the lemon-herb mixture and finish with a squeeze of charred lemon and fresh parsley.

Serve it whole or slice it for salads, grain bowls, sandwiches, and wraps. 🙌

👨‍🍳 Chef tip: Let the weight of The Chef’s Press do the work. No extra pushing required!

09/18/2026

🍔 National Cheeseburger Day deserves something a little extra — and Bruce Hill’s mini burgers definitely deliver.

Caramelized shallots, golden crimini mushrooms, whipped Point Reyes Original Blue, and juicy beef patties cooked with The Chef’s Press® for even contact and a beautiful sear. Consider this your sign to skip the basic burger tonight. 🔥

✨ SAVE THIS RECIPE ✨

MINI BLUE CHEESE BURGERS
Makes 8

Ingredients:
🥩 20 oz. high-quality ground beef, 80% lean
🍄 8 oz. crimini mushrooms, sliced
🧅 12 oz. shallots, sliced
🧀 12 oz. Point Reyes Original Blue
🧈 3 oz. unsalted butter
🍔 8 mini burger buns, 2–3”
🧂 Sea salt + freshly ground black pepper

Tools:
🔥 4 x 13 oz. Chef’s Press®

Directions:

1️⃣ Melt 2 oz. butter in a heavy-bottomed pan. Add shallots, cover, and cook over medium heat until translucent.

2️⃣ Uncover, reduce heat to low, and cook about 45 minutes, stirring and scraping up the browned bits until deeply caramelized. Season with salt and keep warm.

3️⃣ Sauté mushrooms in the remaining butter until golden and their moisture has cooked off. Season with salt and pepper.

4️⃣ Whip the blue cheese in a food processor until smooth. Keep at room temperature.

5️⃣ Preheat a griddle or heavy-bottomed pan to medium-high, about 350°F.

6️⃣ Form beef into eight 2.5 oz. patties, slightly larger than the buns. Season with salt and pepper.

7️⃣ Cook burgers in batches of four, placing two 13 oz. Chef’s Presses over each group. Cook 2–3 minutes per side for medium-rare, or longer to your preferred doneness.

8️⃣ Lightly toast the buns.

9️⃣ Build with caramelized shallots, mushrooms, burger, and whipped blue cheese. Secure with bamboo picks and serve immediately.

And yes — plenty of napkins are highly recommended. 😏

09/16/2026

Summer’s almost over, but we’re not done with the grill just yet. ☀️🔥

This grilled zucchini is exactly how we want to send the season off: deeply charred, smoky, a little sweet, and finished with creamy feta, fresh mint, pistachios, lime zest, and a drizzle of honey.

The secret to those beautiful grill marks? The Chef’s Press. Keeping every slice firmly against the grill creates better contact, more even browning, and the kind of caramelization that turns simple summer produce into something worth getting excited about.

Before zucchini season slips away, consider this your sign to fire up the grill one more time. 👨‍🍳

09/14/2026

🍄 Oakland, we’re coming to Preserved!

https://preservedgoods.com/collections/free-community-events/products/10-23-26-maker-spotlight-demo-the-chefs-press

Join us Friday, October 23 for a special Maker Spotlight with Chef Bruce Hill, inventor of The Chef’s Press®.

Bruce will share how a simple challenge in his own restaurant kitchens led to the creation of The Chef’s Press®—and demonstrate one of his favorite ways to use it by cooking maitake mushrooms with deep, even browning and beautifully crisp edges.

Come see The Chef’s Press® in action, taste the finished mushrooms, and pick up a few techniques you can bring back to your own kitchen.

📍 Preserved | 5540 College Ave, Oakland
📅 Friday, October 23, 2026
⏰ 6–7 PM
🎟️ FREE — registration required
https://preservedgoods.com/collections/free-community-events/products/10-23-26-maker-spotlight-demo-the-chefs-press

Space is limited, so be sure to reserve your spot. Seating and standing room will be available, and arriving early is recommended if you’d like a seat.

BONUS: All attendees receive 10% off post-demo purchases at Preserved.

Come cook, taste, learn, and talk shop with us. 👨‍🍳🔥

09/12/2026

🔥 Sweet, smoky, blistered, and dressed to impress.

These Chef-Pressed Charred Sweet Peppers are proof that a few simple ingredients + high heat + a little pressure can turn summer produce into something seriously good. The Chef’s Press® keeps the peppers in close contact with the grill, helping create deeper char and caramelization while keeping the inside tender and juicy.

✨ SAVE THE RECIPE ✨

CHEF-PRESSED CHARRED SWEET PEPPERS
Serves 4

Ingredients:
🫑 4 large assorted sweet bell peppers
🫒 2 tbsp olive oil
🧂 ¾ tsp kosher salt
⚫ Freshly ground black pepper

Red Wine Vinaigrette:
🍷 1½ tbsp red wine vinegar
🧄 1 small garlic clove, finely grated
🍯 1 tsp honey
🫒 3 tbsp extra-virgin olive oil
🧂 Pinch of kosher salt

For Finishing:
🌿 ¼ cup fresh parsley leaves
🌱 2 tbsp fresh basil, torn
🌰 ¼ cup toasted sliced almonds
🧂 Flaky sea salt

Method:

1️⃣ Prep: Heat a grill or cast-iron grill pan over medium-high. Halve peppers and remove stems, seeds, and membranes. Toss with olive oil, salt, and pepper.

2️⃣ Press + char: Place peppers skin-side down on the hot grill. Top with The Chef’s Press® and cook 3–4 minutes until blistered and charred. Flip, replace the press, and cook another 2–3 minutes until tender but still holding their shape.

3️⃣ Whisk: Combine red wine vinegar, garlic, honey, olive oil, and salt.

4️⃣ Finish: Transfer warm peppers to a platter and spoon over the vinaigrette. Top with parsley, basil, toasted almonds, and flaky sea salt.

Serve warm or at room temperature. 🙌

👨‍🍳 Chef tip: Cut the peppers into broad, flat panels to give The Chef’s Press® plenty of surface area to work with — and dress them while they’re still warm so they soak up all that garlicky vinaigrette.

09/10/2026

Chef pride doesn’t have to stay in the kitchen. 👨‍🍳✨

Rep your love for the craft wherever you go with The Chef’s Press necklace + pin — a small but mighty way to show you’re always thinking about the next great dish.

Wear them on your jacket, apron, chef coat, bag, or anywhere else that could use a little culinary personality. 🔥

Shop them online and add a little Chef’s Press flair to your everyday look.

📸

09/08/2026

Get in the kitchen with Bruce Hill as he gets some toast ready for breakfast - Chef’s Press style! 💪

Look at how perfectly golden toast. Thanks to our local fave Jane! 🍞

09/06/2026

That cheese pull though. 🧀🔥

A perfectly grilled cheese is all about maximum contact with the pan and that’s exactly where The Chef’s Press earns its spot in your kitchen tool belt.

A little pressure helps create that evenly golden, crispy crust while the cheese inside gets ridiculously melty. No awkward smashing. No uneven browning. Just better contact, better caramelization, and one seriously good sandwich.

If The Chef’s Press isn’t already within arm’s reach of your stove… consider this your sign. 👨‍🍳

📸 Japanese Knives, Sharpening & Kitchen Accessories

09/03/2026

A Caesar salad, but make it Chef-Pressed. 🔥🥬

We’re pressing the chicken for consistent contact with the cooking surface, helping build that gorgeous golden caramelization while keeping the inside tender and juicy. Then the romaine gets its turn; just enough pressure and heat to lightly char the edges while leaving the center cool, crisp, and unmistakably Caesar.

Add homemade Caesar dressing, shaved Parmesan, grilled lemon, and crunchy Chef-Pressed sourdough croutons and suddenly the salad you’ve made a thousand times feels brand new.

👨‍🍳 Chef tip: When pressing delicate ingredients like romaine, you’re looking for contact — not compression. A light press and a hot surface are all you need to pick up char without sacrificing texture.

Swipe through to see how it comes together. ➡️

Address

San Francisco, CA

Website

http://www.thechefspress.com/

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