SHUN CUTLERY BLOG: BEHIND THE BLADE

Refined Over Time: Chef Avery Hardin on Tools, Technique, and Growth

Chef Avery Hardin has been cooking for as long as he can remember. What began alongside his parents in the kitchen evolved into a 25-year career shaped by curiosity, discipline, and a deep respect for craft. Now based in Seattle, he has built his approach on a simple idea: the right tools, used with intention, can elevate everything. In this edition of Behind the Blade, Avery reflects on the lessons that have stayed with him, the knives he continues to reach for, and how a lifetime of cooking continues to evolve.

Tell us about yourself.

Avery Hardin: My name is Avery Hardin. I was born and raised in Santa Barbara, California, and I’ve been based in Seattle for the past ten years.

 
How long have you been in the culinary space?

Avery Hardin: My love for food started at a very young age, around five or six. I’ve been cooking professionally for 25 years.

 
What brought you into the cooking world?

Avery Hardin: Both of my parents cooked, and I was constantly beside them, asking questions and waiting for my turn at the stove. While other kids were watching cartoons, I was glued to cooking shows like Yan Can Cook, Great Chefs, The French Chef, and Everyday Cooking. I couldn’t get enough.

 
How did you learn to cook?

Avery Hardin: Before beginning my professional career, I learned from my parents and my favorite cooking shows. In high school, I landed my first real cooking job at an old-school pizza joint in Santa Barbara called Deano’s Pizzarama.

 
Were there any early food memories or experiences that inspired you?

Avery Hardin: When I was seven or eight, I started giving my siblings food I made instead of traditional gifts. I remember their excitement when I surprised them with grilled cheese sandwiches, microwaved hot dogs, or mini Ritz cracker sandwiches with salami and cheese. Even at that age, I think I understood that food brings people together for comfort, joy, and connection.

Who were your biggest influences in the culinary space?

Avery Hardin: Martin Yan, Julia Child, Jacques Pépin, Marco Pierre White, Alton Brown, and Ming Tsai.

 
What was one of the most valuable lessons you learned during your training?

Avery Hardin: Never stop learning.

 
What are you most proud of in your career so far?

Avery Hardin: Opening a food truck and successfully transitioning it into a brick-and-mortar restaurant with my wife, Ashley, in Seattle.

 
How important are the tools you use in the kitchen and why?

Avery Hardin: The tools we use are extensions of our hands. Each one has a specific purpose. Always pick the right tool for the job.

How has your relationship with knives evolved over your career?

Avery Hardin: The first knife I ever owned was a Shun 8-inch chef’s knife, gifted to me by my parents when I started culinary school in 2005. At the time, there was nothing like Shun. Sleek, unique, and razor sharp. Over the years, I’ve collected many knives, but I always seem to find a Shun in my hand.

What makes a great knife?

Avery Hardin: A great knife is all about how it feels in your hand. It should be a natural extension of your fingers. A good knife does the work for you. You’re simply guiding it from task to task.

What is your go-to knife?

Avery Hardin Recently, the Shun 4.5-inch Asian petty knife has become my go-to. I can handle almost any task with it, from filleting fish and breaking down primals to vegetable prep and ultra-precise cuts. I compare it to a surgeon’s scalpel.

What advice would you give to aspiring chefs who are just starting out?

Avery Hardin: Be a sponge. Watch, listen, and ask every question that comes to mind. When it comes to knives, don’t spend $1,000 on something you’re afraid to use or damage. Shun knives are reasonably priced, dependable workhorses. I’ve owned some for over 20 years, and they’ve never let me down.

 
Are there specific cuisines or traditions you feel especially connected to?

Avery Hardin: I spent three weeks in Italy last year, and I’m heading back for a month this year. I’m deeply drawn to simplicity and high-quality ingredients. Sitting at a table with good food and wine, whether with friends, family, or strangers, is what it’s all about.

 
What do you love about Seattle’s food community?

Avery Hardin: There’s a strong sense of support here. Everyone wants to see our community thrive. Farmers, ranchers, fishermen, and everyone in between make what we do, and what people eat, possible.

 
What was a pivotal moment in your career that helped shape your culinary identity?

Avery Hardin: Right after culinary school, I worked with a young chef named Cosmo Goss. He could be tough and loved to give me a hard time, but he pushed me every day to be better. His ability to create unique, unexpected combinations constantly blew my mind. He taught me about seasonality and exposed me to ingredients and techniques that culinary school never touched.

 
What’s your go-to meal?

Avery Hardin: Roast chicken or a dry-aged steak, any kind of beans, and vegetables.

 
If you could make a meal for anyone in the world, who would it be and why?

Avery Hardin: Marco Pierre White. He’s curt and direct, but also poetic. Years ago, I would have been terrified. Today, I’d be honored and thoroughly entertained.

If you had to describe your hospitality journey in one word, what would it be?

Avery Hardin: Mercurial.