Jessica Dupuy is a freelance writer who keeps a pulse on food, drink, and travel. Her writing credits include work for Texas Monthly, Imbibe, Wine Enthusiast, The Guild of Sommeliers, SevenFifty Daily, Wine Review Online, National Geographic Traveler, Southern Living, Texas Highways, Fodor’s travel publications, and numerous local and online publications.
She has also authored Uchi: The Cookbook, in conjunction with James Beard Award winning Executive Chef Tyson Cole; The Salt Lick Cookbook: A Story of Land, Family and Love on the iconic Texas barbecue restaurant; and the Jack Allen's Cookbook on the famed Austin farm-to-table Texas home-cooking restaurant. In the past few years, she has completed two books with Southern Living including The United Tastes of Texas and The United Tastes of the South. Her cookbook, Tex-Mex Cookbook: Traditions, Innovations, and Comfort Foods from Both Sides of the Border, in conjunction with James Beard Award nominee, Ford Fry will release in April of 2019.
A graduate of the Medill School of Journalism at Northwestern University, Dupuy’s favorite writing pursuits include: food, wine, and travel. Having covered wine and spirits for Texas Monthly for the past decade, she has discovered a deeper passion for the world of all things fermented and distilled. She is a Certified Sommelier (CS) through the Court of Master Sommeliers, an Advanced certificate holder (WSET Level 3) for the Wine and Spirits Educational Trust, and is a Certified Specialist of Wine and Spirits (CSW, CSS) through the Society of Wine Educators. She is a member of Les Dames D’Escoffier–Austin.
In her free time, Dupuy enjoys fly fishing with her husband, cooking with her two children, and sharing great meals and wine with friends and family.