Jessica Dupuy is a freelance writer who has written for National Geographic Traveler, Imbibe, the Hollywood Reporter, Texas Monthly, Texas Highways, Fodor’s Travel Publications, and a number of Austin publications. She has also written Uchi: The Cookbook, a cookbook about one of the nation’s most renowned sushi restaurants in conjunction with Executive Chef Tyson Cole and The Salt Lick Cookbook, a cookbook on the iconic Texas barbecue restaurant.
A graduate of the Medill School of Journalism at Northwestern University, Dupuy’s favorite writing pursuits are about the things she loves most in life: food, travel and the outdoors. 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 is on the Advisory Board for the Texas Wine and Food Foundation. To read more from Jessica Dupuy, see jessicadupuy.com.