Knifehand exists to help improve customer lives by offering convenient, healthy meals that help them be more efficient and effective in their everyday hustle.
Joe Dunaway, CEO & Founder
Joe is a Marine Corps Veteran, former Division I athlete and graduate of Syracuse University’s Whitman School of Business with a double degree in Accounting and Entrepreneurship. Joe would cook all his meals for the week on Sundays in order to make his weekdays easier. After friends and family began to ask Joe to provide the same service to them, he started cooking macro-based performance meals from his kitchen in 2017.
Sarah Hassler, Resident Chef
Sarah Hassler is the resident chef consultant of Knifehand Nutrition. Trained in the classical method at The Culinary Institute of America in Hyde Park, New York, Sarah has spent years developing methods to promote plant-based cuisine in the mainstream world. Sarah brings her passion for inclusivity and thoughtful food to Knifehand, with a focus on fueling athletes and busy professionals in equal measure.
Ashley Russo-Leone, MA, RDN, CNSC
Ashley is an active registered dietitian nutritionist, healthy eating expert and wellness enthusiast. She graduated from Syracuse University, where she received a MA in Nutrition Science. In 2018, Ashley was named one of the Academy of Nutrition and Dietetics’ Recognized Young Dietitians of the Year. She currently works as a clinical dietitian at Update Medical University, where she specializes in nutrition support. As a former competitive figure skater, Ashley understands the connection between input and output, as it pertains to nutrition and performance.