Jesse Griffiths is a Texas based celebrity chef, cookbook author, and owner of Dai Due, an organic and sustainable butcher shop, local farmers market purveyor and supper club. An advocate for the new hunting-cooking movement, Chef Griffiths also holds classes in butchery and hunting camps where he teaches men and women how to properly hunt and prepare the meat in the kitchen. The series of practical hunting schools gained national attention and attract thousands of people yearly as it is the first of its kind. Griffiths has received critical acclaim for his unique way of life, including winning Food & Wine’s award for The People’s Best New Chef in 2011 and Austin’s Edible Communities Local Hero award in 2010.

Chef Jesse Griffiths is the author of Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish. The book is a reflection of his lifelong goal to teach people the principals of the local food movement and publicizing the importance for hunters and home cooks to learn the proper ways to hunt and prepare fish and game for their families in their home kitchens. Celebrity Chef Andrew Zimmern contributes to the book by writing the foreword where he describes Chef Jesse’s work by saying “At the end of the day, this is an inspiring collection of stories from the field, replete with 85 recipes that are as delicious as they are fascinating to page through.” Chef Griffiths’ cookbook was a Nominee Finalist for the 2013 James Beard Foundation Book Awards. His book has also received critical acclaim by other celebrity chefs like The Chew’s co-host Carla Hall who commented, “Much praise goes to Jesse for making the art of hunting and cooking game approachable”.

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