Jamie Purviance

Jamie Purviance graduated from Stanford University and the Culinary Institute of America before launching his career as a food writer. His work has appeared in Bon Appétit, Better Homes & Gardens, Cooking Light, Town & Country, and the Los Angeles Times. He’s also the author of more than a dozen cookbooks, including James Beard award finalist Weber’s Way to Grill. Purviance is certified by the Kansas City Barbecue Society and serves as a judge for the Memphis in May World Championship Barbecue Cooking Contest. @jamiepurviance