05/11/2026
Success at the restaurant begins with our team. We support them, elevate them to new roles, and mentor them throughout their journey. Every member plays a part, from prep to the final dish, and we could not do it without them.
We want to highlight a few team members who have recently achieved something special.
Our kitchen continues to be a training ground for future Bocuse d'Or hopefuls and this past January, Chef' de Cuisine Vincenzo and Commis Tyler trained for two months for the US Selection. After winning the opportunity to represent their country, they are now deep in preparation mode for the Americas qualification on July 26th in New Orleans. In January, team USA hits the main stage, and we can’t wait to cheer them on as they compete against 23 other countries in Lyon, France at the Bocuse d'Or Final.
Additionally, in April Sous Chefs Bradley and Jacob competed in the Young Chefs competition in Las Vegas. They trained for over six weeks in the PRESS kitchen, refining their dishes and came away with a 3rd place finish! Their pork cheek salad, featured at the competition, is now available on the spring menu.
The kitchen isn't the only training ground and two weeks ago, Bartender Markley competed in the Iron Shaker competition in downtown Napa Valley, placing in the top five and qualified for the next round.
We couldn't be prouder of every one of them and look forward to continuing to support future leaders of our craft.
