Omakase Sessions: Jesse Griffiths - Omakase Sessions

What this episode covers

Episode 4: We had one of Austin’s most respected chefs and outdoorsmen at the counter, Jesse Griffiths of Dai Due. Earning a MICHELIN Bib Gourmand AND a MICHELIN Green StarFrom fishing as a kid to hunting, whole-animal butchery, James Beard winning books, and building one of the most thoughtful food philosophies in Texas. Jesse’s perspective on food runs deep.We talked:🔥 Hunting, fishing, and respecting the full life of an animal🔥 Pecan-fed wild hogs and why stress changes flavor🔥 Writing cookbooks, self-publishing, and creative control🔥 Teaching through butchery classes and passing knowledge forward🔥 Turkey hunting psychology (it’s way harder than you think)🔥 Sustainability, invasive species, and feeding people responsibly🔥 And yes… he ate his way through a mini omakase with me

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Frequently Asked Questions

How long is this episode of Omakase Sessions?

This episode is 2 hours and 16 minutes long.

When was this Omakase Sessions episode published?

This episode was published on January 17, 2026.

What is this episode about?

Episode 4: We had one of Austin’s most respected chefs and outdoorsmen at the counter, Jesse Griffiths of Dai Due. Earning a MICHELIN Bib Gourmand AND a MICHELIN Green StarFrom fishing as a kid to hunting, whole-animal butchery, James Beard winning...

Can I download this Omakase Sessions episode?

Yes, you can download this episode by clicking the download button on the episode player, or subscribe to the podcast in your preferred podcast app for automatic downloads.