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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, Edible Austin and numerous other Austin publications. She has also written Uchi: The Cookbook, in conjunction with James Beard Award winning Executive Chef Tyson Cole and is writing the Salt Lick Cookbook, a cookbook on the iconic Texas barbecue restaurant. (Release Fall 2012)
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, wine, 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, the Wine and Food Foundation of Texas and is on the Advisory Board for the Austin Food and Wine Alliance (Formerly the Texas Hill Country Wine and Food Festival). In August 2011 she received her Level 1 Sommelier Certification from the Court of Master Sommeliers and is studying to receive her Certified Specialist of Wine in 2012.
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