Chef Philip Tessier Discusses America’s Culinary Cup, Bocuse d'Or, and Mentoring the Next Generation

The newest food television show to join the competitive landscape is America’s Culinary Cup. Using the culinary commandments as its guide, America’s elite chefs vie for both the title and a $1 million prize. Chef Philip Tessier has earned many accolades in the food world. But this competition offered a new challenge.

America’s Culinary Cup brings Padma Lakshmi back to a food competition show. She is joined at the judging table by celebrated chefs Michael Cimarusti and Wylie Dufresne.

This competition delves into sophisticated, creative, and impeccable culinary creations. Instead of quick niche challenges or randomized ingredient combinations, these chefs are expected to plate dishes that are technically superb, visually impressive, and deliciously memorable. The chef who can rise to the top across the “culinary commandment” challenges will earn the title, praise, and respect from his fellow competitors.

Recently, Chef Philip Tessier spoke with FlickDirect about America’s Culinary Cup, his current restaurant, and mentoring the next generation of chefs. Chef Philip has a unique perspective since he has served as both participant and coach in the prestigious Bocuse d’Or. As a coach, he helped the team earn the first U.S. Gold Medal.

While many people in the culinary world understand the complexities and pressure of the international competition, America’s Culinary Cup’s viewers could be less familiar. Chef Philip offered some insight into the international competition.

“The Bocuse d'Or is an incredibly challenging competition, not only because of the intensity of the event itself but also due to the extensive thought process, training, and commitment required for preparation. This is vastly different from the quick, in-the-moment challenges often seen in most television competitions. While many people only see the final result on the day of the event, there are countless hours invested in the creative process, which then evolves into daily training focused on refining technique, efficiency, and attention to detail. In our final program, we featured 40 different recipes and utilized 130 ingredients, but throughout the training process, we developed over 100 recipes.”

While very few people will get a glimpse into that sophisticated culinary competition, America’s Culinary Cup will captivate a wider audience. His tremendous knowledge is a potential advantage in the CBS competition. For Chef Philip, the CBS show is more than just earning another title.

“The main draw for me was the opportunity to tell our story about what we're doing to have an impact on the hospitality industry at both PRESS and Under-Study, and the chance to inspire other young chefs and reach a broader audience through the show.”

PRESS Restaurant invites diners to celebrate Napa Valley. Bringing together local ingredients, wine, and community at the table, the meal is a memorable experience from start to finish.

When he chose to take over PRESS, the space was in flux. Chef Philip explained, “PRESS was undergoing a major transition when I took over, following the passing of our founder, Leslie Rudd. His daughter, Samantha, stepped into a leadership role, and together we have transformed the restaurant into a team-led, guest-focused establishment. Our goal is to create a welcoming space for both the local community and visitors from outside the valley. The fine dining experience at PRESS is continually evolving as we adapt to our environment and expand our knowledge. It's incredible to witness the progress we've made over the past six years, and yet it still feels like we are just getting started.”

While the guests’ dining experience in the moment is always a focus, that memorable meal does not happen without a team of chefs. Chef Philip understands that inspiring and mentoring the next culinary generation is key.

When asked why he feels it is vital for chefs to mentor the next generation, he explained, “Without mentorship, the knowledge, techniques, and understanding of the 'why' behind our actions will be lost. Our goal is to ensure that the next generation surpasses our own, providing them with a solid foundation to create even greater and more exciting innovations in cuisine, as well as to adapt to the evolving needs of our guests and advancements in technology.”

Although America’s Culinary Cup viewers may not be whipping up these technically impressive and complex flavors in their home kitchen, the show invites them to explore food and appreciate the importance of the culinary commandments.

What advice did Chef Philip believe guided his culinary career? He said, “The best piece of advice I received was to always strive for excellence, especially when I was young, and life was simpler. During that time, I was able to fully commit to my profession. This advice has evolved into a commitment to continuous learning and being part of a great team. Remember, you can always return to the smaller, simpler places!”

Chef Philip Tessier competes in America’s Culinary Cup. The new series premieres on CBS on March 4, 2026, at 9:30 p.m. ET/PT, following Survivor 50. Episodes are available to stream on Paramount+ the following day.