Jessica Dupuy is a freelance writer who has written for Texas Monthly, National Geographic Traveler, Imbibe, Texas Highways and numerous Austin and regional publications. She has also written Uchi: The Cookbook, in conjunction with James Beard Award winning Executive Chef Tyson Cole, The Salt Lick Cookbook (Release Fall 2012), and is working on a third cookbook with Austin chefs Jack Gilmore and James Beard nominated Bryce Gilmore. (Release Spring 2014).
Dupuy lives in Austin with her husband, her two Duck Tolling retrievers, and her son, Gus. She enjoys cooking, traveling, triathlons and fly-fishing and is a member of Les Dames D’Escoffier-Austin, Foodways Texas, and the Wine and Food Foundation of Texas.
For more information see Jessica’s website: jessicadupuy.com