The Chef’s Press was born out of true necessity in the tiny kitchen of Bix Restaurant down a secret alley in San Francisco, where Chef Bruce Hill was at the helm of the stoves. In a small kitchen like that, every second counts. The old cast iron bacon presses used by his cooks trapped steam and were too heavy for many dishes. In 2004, Chef Hill created the Chef’s Press – a  weight adjustable tool that allows food to cook 20-30% faster, vented to release moisture, yielding better results with greater ease.

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  • Use the Chef's Press on more delicate meats, like Wild King Salmon, for the perfect crispy skin

  • Use it on everyday foods like bacon

  • Use it on bread to make delicious bruschettas & sandwiches

  • Broccoli Di Ciccio

  • Perfectly cooked with just the right amount of browning

  • Cook steaks quicker & better

  • Try a variety of different foods to press, like cauliflower

  • Perfectly browned cauliflower

  • Portobello Mushrooms

  • A beautiful golden color after pressing

  • Make perfectly cooked steaks

  • Portobello Mushrooms

  • Any shape or size, the Chef's Press can handle.

  • Brussels Sprouts

  • Discover the different ways of using & stacking the Chef's Press