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
Vent

ed 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!)

08/13/2026

Swipe through to see The Chef’s Press in action 💪🔥

Don’t forget to tag us in your culinary creations. We love to see how you’re using the press!

08/10/2026

Cook like a pro 💪

The Chef’s Press is Perfect for:
✅ Pan-seared, roasted, or grilled steaks, chops, chicken breasts, and burgers
✅ Sautéed salmon, sea bass and halibut
✅ Crispy skin duck breast
✅ Toasted sandwiches or paninis
✅ Grilled asparagus, eggplant, and cauliflower
✅ Grilled country bread for bruschetta..And so much more!

What do you use your press for the most?

08/07/2026

Fun fact: personally inspects every single press before it heads to your kitchens! 💪

Order yours today! www.thechefspress.com/shop

08/04/2026

Summer zucchini doesn’t need much to become the star of the table. 🥒🔥

A hot grill and a little help from The Chef’s Press create deeper grill marks, better caramelization, and evenly tender zucchini without overcooking it. Finish it with salty feta, fresh mint, bright lime zest, and a drizzle of hot honey for a side dish that hits every note: smoky, creamy, fresh, sweet, and spicy.

Chef-Pressed Grilled Zucchini with Feta, Mint & Honey
Serves 4

Ingredients

🥒 4 medium zucchini
🫒 2 tablespoons olive oil
🧂 Kosher salt, to taste
⚫ Freshly ground black pepper, to taste

For Finishing

🧀 ½ cup crumbled feta cheese
🍯 2 tablespoons hot honey
🌿 2 tablespoons fresh mint leaves, torn
🍋‍🟩 Zest of 1 lime
🥜 2 tablespoons toasted pistachios, roughly chopped, optional

Directions

1️⃣ Prepare the zucchini: Preheat the grill to medium-high heat. Trim the ends from the zucchini and slice lengthwise into ¼-inch-thick planks.

2️⃣ Brush both sides lightly with olive oil and season with kosher salt and freshly ground black pepper.

3️⃣ Grill with The Chef’s Press: Arrange the zucchini planks on the grill and immediately place The Chef’s Press on top.

4️⃣ Cook for 2–3 minutes, until deep grill marks develop and the zucchini begins to soften.

5️⃣ Flip the zucchini, press again, and cook for another 2–3 minutes, until tender and beautifully caramelized.

6️⃣ Transfer the grilled zucchini to a serving platter, arranging the planks so they slightly overlap.

7️⃣ Scatter the crumbled feta over the zucchini, then drizzle with hot honey.

8️⃣ Finish with torn mint leaves, fresh lime zest, and toasted pistachios for extra crunch.

Serve warm or at room temperature alongside grilled chicken, burgers, fish, or your favorite summer cookout spread.

Chef’s Tip: Slicing the zucchini into long planks creates more surface area for browning. The Chef’s Press keeps each piece flat against the grill grates, maximizing contact for deeper caramelization and more pronounced grill marks.

08/01/2026

Some people chase happiness. I chase crispy edges.

Sweet, juicy peaches are grilled under The Chef’s Press for even caramelization, then layered over perfectly crisp sourdough with creamy burrata, fresh mint, honey, and a little flaky sea salt. It’s sweet, savory, creamy, crunchy, and just fancy enough to feel special—without being complicated.

Serve it as a light lunch, summer appetizer, or the star of your next weekend brunch.

Grilled Peach & Burrata Toast
Serves 2

Ingredients

🍞 2 thick slices sourdough
🍑 2 ripe peaches, halved and sliced
🤍 1 ball burrata
🫒 1 tablespoon olive oil
🌿 Fresh mint leaves
🍯 2 teaspoons honey or hot honey
🧂 Flaky sea salt
🖤 Freshly cracked black pepper
🥜 Toasted pistachios, optional

Directions

1️⃣ Heat a cast-iron skillet, griddle, or grill over medium heat.

2️⃣ Lightly brush both sides of the sourdough with olive oil.

3️⃣ Place the bread in the pan and set The Chef’s Press on top. Cook for 2–3 minutes per side, or until evenly golden and crisp.

4️⃣ Add the peach slices and cook under The Chef’s Press for 1–2 minutes per side, until lightly caramelized but still juicy.

5️⃣ Divide the burrata between the toasted sourdough slices.

6️⃣ Top with the grilled peaches, fresh mint, a drizzle of honey, flaky sea salt, and freshly cracked black pepper.

7️⃣ Finish with chopped toasted pistachios for a little extra crunch.

Chef’s Tip: Great toast is all about contrast. The Chef’s Press creates more even contact with the cooking surface, helping the sourdough develop a deeply golden crust while encouraging the peaches’ natural sugars to caramelize. The warm peaches also soften the burrata just enough to make every bite extra creamy.

07/28/2026

Bacon cooked under The Chef’s Press just hits different. 🥓

More contact with the pan means more even cooking, better browning, crispier edges, and way less curling. No floppy ends. No half-crisp, half-chewy strips. Just beautifully caramelized bacon that cooks faster and lays flat for the perfect breakfast sandwich, burger, or straight-from-the-pan snack.

Press it. Crisp it. Try not to eat the whole batch before it hits the plate.

07/26/2026

Sourdough 🤝 The Chef's Press

Name a better duo... we'll wait. 🔥🍞

A great slice of sourdough deserves more than uneven browning and a pale center. The Chef's Press creates consistent contact with the pan or grill, giving every slice an edge-to-edge golden crust, an irresistibly crisp exterior, and a soft, chewy center.

Whether you're making avocado toast, Pan con Tomate, grilled cheese, bruschetta, or simply enjoying it with butter and flaky salt, it all starts with perfectly toasted bread.

Because great toast isn't just toasted... it's pressed.

What's your favorite thing to pile on top of sourdough? Tell us below! 👇

📸

07/22/2026

Twenty years of refining. Rethinking. Perfecting. 🔥

Every version of The Chef's Press tells part of the story.

From the earliest prototypes to the presses you cook with today, every change was driven by one goal: helping chefs and home cooks get better results in the kitchen.

What started as one chef's idea has become a trusted tool in restaurant kitchens, backyard grills, and home kitchens around the world. And we're just getting started.

Swipe through the evolution and let us know... how long have you been part of the Chef's Press family? 👇❤️

07/18/2026

The Chef’s Press usage idea #84928

Submerge. Then strain. 💪

The tool with a million different uses!

07/15/2026

It tastes like summer at its peak!

🌞 Warm evenings, vine-ripened tomatoes, and the crackle of grilled bread under the weight of
The Chef’s Press.

We’re keeping it rustic and real with this Pan con Tomate:
✅ Country bread grilled until just charred
✅ Garlic rubbed into every crevice
✅ Juicy tomatoes grated and spooned on top
✅ A drizzle of olive oil and flaky sea salt

The Chef’s Press brings out that perfect edge-to-edge crisp, so every bite is balanced.
No fuss, just flavor.

Address

San Francisco, CA

Website

http://www.thechefspress.com/

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