We had a great chat with Chef John Dyess when he stopped by the STEELPORT factory recently for a tour. Between talking shop and testing knives, John shared insights from his time at one of Portland’s most iconic restaurants — along with a few tips that every home cook should know.
If you’ve lived in Portland for any length of time, you’ve likely heard of — or dined at — RingSide Steakhouse. A true Portland institution, RingSide has been serving prime and dry-aged steaks, legendary onion rings, and impeccable hospitality for over 80 years. Known for its classic steakhouse ambiance and an extensive wine cellar, RingSide delivers the perfect balance of timeless tradition and refined dining.
The accolades speak for themselves: The Oregonian, Wine Spectator, Portland Monthly, and Eater have all recognized RingSide on their lists for best steakhouse, best wine program, and best classic Portland restaurant.
Originally from Vallejo, California, Chef John Dyess is the Executive Chef at RingSide Steakhouse. His culinary journey began in childhood, learning to cook alongside his Sicilian grandmother — grating cheese, milling tomatoes, kneading dough, and even helping out at her friend’s Italian deli. Those early hands-on experiences sparked a deep and lasting passion for food.
He went on to study at the Culinary Institute LeNôtre in Houston, where he built a strong foundation in classical technique. Today, at the helm of RingSide’s kitchen, John brings a thoughtful balance of tradition and innovation to one of Portland’s most iconic restaurants.
John is known not only for his technical precision and respect for ingredients, but also for his thoughtful leadership and dedication to learning. As he puts it, “regardless of experience, there is always something new to learn, even from those just starting out.” Above all, he is driven to be the Chef, the man, and the father his daughter believes him to be.
Whether you're a seasoned pro or just starting out, John emphasizes that knife safety is key:
Why He Loves STEELPORT
As soon as he picked up our 8” Chef Knife, John noticed a major difference:The roundness here on the spine is perfect—this is usually where you hold the knife, so there’s a lot of pressure on your hand. That’s where you get those calluses. But with this design, whether you’re breaking down cabbages, root vegetables, or anything that requires real force, it really reduces that strain in a big way.”
He also highlighted the craftsmanship that goes into every STEELPORT knife — and the team behind it:
“You guys are doing something really unique—not just with the steel, but with the wood and the whole process. I haven’t seen anything like it before, and the fact that it’s done locally in Portland makes it even more special.”
And one feature he didn’t want people to overlook:
“I also really appreciate that when someone buys a knife here, they get free sharpening for life. I don’t think I’ve ever heard of that anywhere else. That’s such a great incentive — most people don’t know how to sharpen their knives properly, and that service makes a huge difference.”
Prioritizing Safety and Technique
Whether you're a seasoned pro or just starting out, John emphasizes that knife safety is key:
“The key is safety. It’s about protecting your fingers, knowing where things can go wrong, and learning how to grip and adjust properly to avoid accidents. Using the proper pinch grip, and what I call ‘the claw,’ makes a huge difference in keeping your hands safe while cutting.”
Chef John's Go-To Cooking Tips
One of John’s top cooking tips? Rethink the oil you use in the kitchen:“If you ask the average person what kind of oil they use for cooking, 80 to 90 percent will say olive oil—and that’s usually the wrong choice. Olive oil has a low smoke point, and once it starts to smoke, you lose all the flavor and nutrition. It’s better as a finishing oil. For high-heat cooking, I prefer grapeseed oil—it doesn’t affect the flavor of your food, it just does its job.”
And one step many home cooks overlook?
“Letting a steak rest for 10 to 15 minutes is prime time. People are often so excited to eat, they skip it — and then you end up with a dry steak and juices all over the plate instead of in the meat.”