Jesse Griffiths is an Austin-based chef, author, hunter, and fisherman, and he’s also the co-owner of Dai Due Butcher Shop & Supper Club and the New School of Traditional Cookery. Jesse’s work has been featured everywhere from The New York Times to the Joe Rogan Experience, and he’s a regular contributor to Steven Rinella’s MeatEater. As an author, Jesse has received great praise for his two books, the James Beard Award-finalist cookbook, Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish, as well as his most recent title, The Hog Book: A Chef’s Guide to Hunting, Preparing, and Cooking Wild Pigs.
Born and raised in Denton, Texas, Jesse grew up obsessed with fishing– he loved catching the fish, but he also loved cooking and eating them. As a teenager, he started working in restaurants and became more and more interested in cooking– an interest that he pursued full-time after graduating from high school. Propelled by a deep curiosity and a desire to broaden his perspective, he would save up his money and then travel, studying food and cooking in a wide variety of cultures around the world. Eventually, Jesse combined all of his unique personal and professional experiences and opened his own restaurant, Dia Due, which features food that is “produced in a fair and equitable way, represent(s) local culinary traditions, and support(s) farmers and ranchers who are striving to improve the quality of our food.”
I’ve been a fan of Jesse’s work for many years, so I was thrilled when we were introduced by a mutual friend. Over the course of our hour together, we covered a lot, include: Jesse’s upbringing in Texas and his early days in cooking, the importance of international travel, the challenges of getting Dai Due off the ground, the importance of humility and curiosity, a deep dive into wild hogs in Texas, his approach to writing, Jesse’s recent obsession with wild turkeys, and, of course, Jesse offers a ton of great book recommendations.
I loved this conversation and was blown away by Jesse’s kindness and humility. I really appreciate his taking the time to chat with me, and I know you’ll learn a lot from Jesse’s fascinating life story. Enjoy!
Photos by Jody Horton for The Hog Book
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RESOURCES:
Topics Discussed:
- 3:15 – Jesse’s upbringing
- 7:30 – How Jesse got involved in cooking
- 12:15 – When Jesse first left the USA
- 13:30 – The importance of international travel
- 16:45 – Jesse’s mentors
- 24:15 – Getting Dai Due started
- 27:15 – How Jesse learned to be a manager
- 31:15 – The source of Jesse’s humility
- 36:15 – Jesse’s work with Texas wild hogs
- 50:15 – Jesse’s ethos in writing
- 51:30 – Jesse’s recent work with turkeys
- 1:01:15 – Jesse’s book recommendations
Information Referenced:
- Jesse Griffiths
- Dai Due
- New School of Traditional Cookery
- Texas Chapter of the Wildlife Society
- The Hog Book by Jesse Griffiths
- Afield by Jesse Griffiths
- Ed’s live event in Texas
- Romey Swanson
- Ed’s first elk hunt
- Dallas- Fort Worth metroplex
- Denton, TX
- Crappie
- Hanger Steak
- Venice
- Radicchio
- Dai Due on Bon Appetit
- Jesse on Joe Rogan
- Texas wild hogs
- Kevin Harlander
- First Lite
- National Wild Turkey Federation
- Ben O’Brien
- White-tailed deer
- Dove hunting in Texas
- White Bass
- The River Cottage Meat Book by Hugh Fearnley-Whittingstall
- Emeril Lagasse
- Julia Child
- American Sfoglino by Evan Funke
- Nate Schweber
- This America of Ours by Nate Schweber
- Bernard DeVoto
- Avis DeVoto
- Olympia Provisions by Elias Cairo
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- Land Tawney – Energetic & Optimistic
- Dylan Tomine – Protecting What He Loves
- Alvin Dedeaux – Living His Dream
- Reflections On My First Elk Hunt, with Adam Gall
- Hal Herring – A Man of Words & Wild Places
- Mark Kenyon – A Passion for Public Lands
- Kate Kavanaugh – Regeneration & Restoration
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