__JESSICA THOMPSON


I’m a writer, cook and food coordinator living in Tokyo. I grew up in the hinterland of the Sunshine Coast in Australia, where temperatures sit around 28ºC (80ºF) and gardens grow wild, and have been cooking since I could reach the stove. I ran a food blog for five years with my sisters, had a cookbook published by Murdoch Books in 2013, and released PALATE mini-cookbook in 2015, which combined food and illustrations by artists from around the world. I’ve worked for 7+ years as a digital content creator in the food, travel, arts and cultural industries, and have completed a Diplome de Patisserie at Le Cordon Bleu Tokyo. 

My curiousity and love for Japanese food, flavors, and underlying philosophies is 10 years in the making, and has taken me to 19 prefectures (and counting!) in search of local treasures - ingredients, people and experiences. I first came to Japan in 2006 for a year’s stint in colourful Osaka and the seafood wonderland of Hokkaido. Since moving to Tokyo in 2015, I’ve foraged for wasabi, picked and squashed grapes for bio wine, cooked squid ink and ikura risotto for an aphrodisiac photoshoot in the Japanese countryside, taken miso classes in community centres, attempted to make amazake, and had countless conversations with obaachan in supermarkets about how to use traditional ingredients. 

If you’re looking for content for a publication, recipe development, food event consultation, Tokyo travel itinerary curation, food styling for a photoshoot or event, or any other food-related project, I’d love to work with you. Please get in touch here.

オーストラリア出身・東京在住の料理家兼フードライター。2015年 ル・コルドンブルにてパティスリー修行のため日本に移住。現在は日本各地の地元の食材を求めて様々な土地を旅をしながら日本の伝統料の作り方や神秘的な新しい食材の使い方などを研究している。フードライターとしてもVice MUNCHIESやMetropolis Tokyoにて執筆。実の二人の姉妹とともに世界各地のアートやイラストと彼女のレシピを組み合わせたART BOOK、Bookery Cookオーストラリア出身・
︎︎︎ +81-80-3608-1702

JESSICA THOMPSON 2017