Jeffrey Elliot

Jeffrey Elliot has a degree from the Culinary Institute of America and has cooked at prestigious restaurants such as Le Cirque, and Le Bernardin in New York.

Since leaving the kitchen he's gotten an MBA, been a stockbroker, and worked for Share Our Strength www.strength.org, a not-for-profit dedicated to eradicating childhood hunger in America. After that, Jeffrey was the Director of Culinary Relations for four of the worlds largest houseware brands; Zwilling JA Henckels, Miyabi, Demeyere, and Staub, as well as the Executive Chef and Brand Ambassador of Zwilling JA Henckels USA.

Currently he is the president of Culinary Relations, a full service marketing agency. Jeffrey has co-authored two cookbooks The ZWILLING JA HENCKELS Complete Book of Knife Skills, which is in it's third printing and has been translated into four languages thus far; and the just released Complete Guide to Sushi and Sashimi. 

Jeffrey resides in Philadelphia, with his wife Jill Sloane, sons Henry and Parker, and Havanese Ruby.

Books by Jeffrey Elliot