Jessica Dupuy is a freelance writer who keeps a pulse on food, drink and travel. Her writing credits include work for National Geographic Traveler, Imbibe, Texas Monthly, Wine Enthusiast, Texas Highways, Fodor’s Travel Publications, and numerous local and online publications. She has also written 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. She recently completed her fourth book on Texas Cuisine for Southern Living entitled The United Tastes of Texas. (Release March 2016).
A graduate of the Medill School of Journalism at Northwestern University, Dupuy’s favorite writing pursuits include: food, wine, and travel. In her regular coverage of Texas wine, beer and spirits for Texas Monthly magazine, she’s 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 and on the Advisory Board for the Wine and Food Foundation of Texas.
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.