Jesse Griffiths

Jesse Griffiths is a hunter, fisherman, cook and co-owner of Dai Due Butcher Shop & Supper Club and New School of Traditional Cookery. He was fishing Central Texas' lakes and creeks at an early age before traveling and cooking throughout Europe, Italy and Mexico. His love of hunting came later in life, credited to longtime friend and pork purveyor, Loncito Cartwright.

In 2006, he and business partner Tamara Mayfield turned their supper club and farmers market concept into Dai Due Butcher Shop & Supper Club, and eventually opened a brick-and-mortar in 2014. Described as "an ode to Texas," the restaurant--centered around a live fire hearth--quickly gained critical acclaim, being named one of Bon Appetit's "Top 10 Best New Restaurants" in its first year, featured on Andrew Zimmern's Bizarre Foods and was recognized as "One of the South's Most Exciting New Restaurants" by Garden & Gun. He has appeared on multiple episodes of Meateater, as well as a guest on The Joe Rogan Experience.

Dai Due founded the New School of Traditional Cookery, a series of ethical hunting, fishing, cooking and butchery classes, led by Griffiths and praised by The New York Times, Texas Monthly, The Wall Street Journal and more. Griffiths shared his love of the hunt with his James Beard Award-finalist cookbook, Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish alongside Austin-based photographer Jody Horton. In his follow up James Beard award-winning The Hog Book: A Chef's Guide to Hunting, Butchering and Cooking Wild Pigs, Griffiths focused on the invasive feral hog, offering a textbook of knowledge on its history, guides on butchering, stories from the field and recipes. In March of 2024, The Turkey Book: A Chef's Journal of Hunting America's Bird was released, detailing an entire season spent in pursuit of the wild turkey, complete with recipes and butchery techniques.