“I run 7 commercial kitchens. I stand by this product!”


Jason Hill is the host of YouTube’s “Chef Tips” series, which launched in 2007. He discovered his passion for cooking as a child while watching legendary chef Julia Child with his mom, Debbie, and never looked back. Jason graduated from culinary school in 1998, and gained his experience working the lines throughout Southern California. Jason’s culinary adventures included preparing braised veal cheek for famed French chef Michel Richard at Citrus in Hollywood, perfecting lobster tails with the late Homaru Cantu (of Moto fame) at Lake Arrowhead Resort, and preparing the famous Sunday brunch at the Mission Inn Hotel in Riverside. Following his work as a chef, Jason worked as the Asst. Food & Beverage Manager at Mountain High Ski Resort in Wrightwood, and today oversees the kitchen operations of 7 schools in Southern California. Jason lives in Southern California with his wife and two daughters, and enjoys sharing quick and easy recipes that bring families back to the dinner table.


“Dexter bread knives are so sharp they can cut through my crusty artisan sourdough without crushing my loaves, which is really important for food photographers like me who need every slice to look perfect.”


Hannah is a cookbook author, food photographer and recipe developer. In 2018, she created makeitdough.com, a blog devoted to sourdough and its many wonderful uses. On her blog she challenges herself and her readers to incorporate sourdough starter and discard in recipes ranging from cookies to pasta. Originally from Philadelphia, PA, Hannah now calls Tucson, AZ home. Much to her surprise and delight, makeitdough.com won the Saveur Magazine Reader’s Choice Award in the Special Interest Category in 2019. In Dec. 2020, Hannah published her first cookbook, Sourdough Every Day.


“I have always felt that Dexter is the backbone of most professional kitchens.”


Born and raised in Atlanta, Eli is a lifelong chef. Having graduated from The Culinary Institute of America and working at restaurants from New York to Singapore, Eli has a varied experience including opening small fine dining restaurants to consulting on kosher steakhouses. Currently as the Culinary Director for Woodsmoke Provisions and Inland Seafood, Eli oversees food and general development for the fast growing regional food production company, specializing in smoked fish and caviar. With national distribution and a focus on sustainability, Eli oversees all components of new ideation and growth. He lives in the Woodland Hills neighborhood of Atlanta with his wife Andrea, who is a chef as well, and his dog Grits, who is not a chef.


“Dexter makes quality, sharp, and very specific tools for a lot of different things. Their oyster and clam knives are second to none…their slicing knives and bread knives are wicked.”


The son of Persian immigrants, Joshua learned the art of delicately blending and balancing the flavors of exotic spices like saffron, turmeric, and rose water that his parents used in the elegant traditional Middle Eastern food that they prepared for celebrations and holidays. After attending George Mason University to study Biology and Chemistry, Joshua decided to turn his early experiences with food into his profession and attended Johnson and Wales University. Throughout his culinary career, he has been mentored by, worked alongside and collaborated with James Beard and Michelin Star recipients including Jody Adams (Rialto), Barbara Lynch (No 9 Park), Morimoto (Iron Chef), Chris Schlesinger (East Coast Grill), Andy Husbands (Smokeshop BBQ), Jason Bond (Bondir), and Fabio Trabocchi (Fiola). In 2019, Joshua was tasked with redesigning the menu and culinary operations for the Black Whale restaurant in New Bedford, MA. His goal was to make the restaurant the #1 seafood restaurant in the #1 fishing port in the United States. When the COVID pandemic was shuttering many other long-standing restaurants, his project saw a 200% increase in revenue and is now not only the #1 seafood restaurant regionally, but among elite restaurants globally.


“Dexter-Russell has a large variety of very functional knives that lend themselves to all facets of culinary.”


Currently Jason Hall is the Vice President of Research and Culinary Development at Southbend/Crown Steam/Firex/Middleby. He holds more than 25 ACF and international competition medals. Chef Hall has done charitable work with, Habitat for Humanity, James F. Holland Foundation, Rally for a Cure-Susan G. Komen Foundation, Flagler County Education Foundation, and Feed Flagler. In August of 2012 Hall successfully passed the Certified Master Chef Exam (CMC®) at the Culinary Institute of America, in Hyde Park, becoming the 77th chef to pass the test. In 2013 Jason was selected to be a member of the exclusive ACF Culinary Team USA 2016 that represented the United States in international cooking competitions across the globe. In October 2016 the team placed first in the world out of 42 countries in the cold food/culinary art category. Recently Chef Hall has signed on to be an advisor for Culinary Team USA 2024.


“I know that I can trust Dexter Russell knives to always be ready for any piece of meat.”


Malcom started competing in barbecue competitions in 2002 and it didn’t take long for his hobby to develop into a full-blown addiction. His love for BBQ inspired him to build the HowToBBQRight website, YouTube channel and podcast where he shares new BBQ recipes and promotes the BBQ lifestyle.  Malcom competes in the competition BBQ circuit with his team, Killer Hogs. Killer Hogs has a line of BBQ rubs and sauces which are sold nationally.


“Every kitchen needs a good all-around knife and Dexter is exactly that! Dexter is definitely my go to!”


David Leathers first exposure to cooking & food was at a young age. As the son of a restaurateur it was the experience & memories in his family’s BBQ restaurant that left him with a deep impression & love for food, that led him to a career in the culinary field. From corporate chef, to restaurateur, & seasoned fruit & vegetable carver, David’s greatest love & accomplishment is being a dedicated father to his two sons. David currently resides in Nashville, where he is busy with Foodsmith in the booming culinary scene in Music City. Foodsmith is a mobile restaurant concept “Chef Trailer,” with the kitchen working exclusively for one table. With the maximum capacity of 13, this chef inspired dining experience is truly unique