Jesse Griffiths is an American chef, cookbook author, and founder of the restaurant Dai Due in Austin, Texas. He is known for his focus on using locally-sourced, sustainable ingredients and his dedication to preserving traditional foodways and techniques.
Griffiths has been involved in the food industry for over two decades, working in various roles from line cook to butcher before opening Dai Due in 2006. At Dai Due, Griffiths and his team offer a seasonal menu featuring dishes made with locally-sourced meat, seafood, and produce. The restaurant also includes a butcher shop and grocery, where customers can purchase high-quality meats and other ingredients.
In addition to his work at Dai Due, Griffiths is also a cookbook author. His book “Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish” focuses on using locally-sourced and wild ingredients in cooking. He has also published other cookbooks and has been featured in various food publications.
Griffiths is a proponent of sustainable and ethical farming practices and has advocated for the use of wild and locally-sourced ingredients in cooking. He has also worked to preserve traditional foodways, such as charcuterie and sausage-making, and has taught classes on these techniques.
Overall, Jesse Griffiths is a chef and cookbook author known for his focus on using locally-sourced and sustainable ingredients and his dedication to preserving traditional foodways. His restaurant Dai Due and his cookbooks have gained a following among those interested in sustainable and ethical cooking.
