Chef Philip Tessier of Bouchon - Biography

Los Angeles, Napa

October 2011

As chef de cuisine of Thomas Keller’s Bouchon in Yountville, CA, Tessier has an impressive reputation to live up to, although this Keller protégée handles the pressure just fine. Precise in both his technique and plating, Tessier doesn’t hide the imprint Keller left on him during his time at Per Se, where he played an instrumental role in the New York City restaurant’s successful launch in 2004. After rising to the position of sous chef, Tessier was chosen by Keller to lead the kitchen at Bouchon after consistently displaying strong leadership and cooking abilities.

Tessier began his career as a cook at the Williamsburg Inn in Williamsburg, VA, where he gained a strong appreciation for kitchen logistics and technique, along with experience with special events and banquets. Continuing with his passion for the kitchen, Tessier enrolled at The Culinary Institute of America, where he also completed a post-graduate fellowship program. The French-trained chef has also worked at L’Essentiel and Le Moulin de Mougins—both in France—as well as at Le Bernardin in New York City.