INTERVIEW

When food stylist and chef Jess Damuck hosts a dinner, it’s never just a meal – it’s a sensory experience. Known for gatherings that feel both intimate and radiant, Jess has brought her culinary artistry to the tables and kitchens of celebrities such as Benny Blanco and Martha Stewart, serving as the latter' s personal salad chef, food stylist, and producer.

The East-Coast born native now spends her days in sunny Los Angeles where her edible work is shaped by seasonal ingredients and inspired by the natural beauty of the Californian landscape. Her approach to tablestyling has been equally affected: “I used to think everything had to match… but I have really learned to loosen up, and now prefer an imperfect table.” Embracing the relaxed look of linen in this dining scene CULTIVER, Jess was the perfect alignment.

As the author of two acclaimed cookbooks – with a third on the way – she brings that same meticulous eye and love of atmosphere to every table she sets. Her gatherings feel effortlessly curated yet organic. We spoke with Jess about the philosophy behind her cooking, the creative instincts that guide her recipes, and her essential secrets for hosting unforgettable dinner parties.

A huge part of what drew me to cooking was having people over. Even as a young kid, my dad would let me cook from cookbooks and invite my friends to eat with me. I love the feeling of people around my table and showing people new things. Today, I’m endlessly inspired by the produce in California. I have a garden of my own, and go to the farmer’s market whenever I can.

I force myself to go to the farmer’s market even when I want to sleep in on Sunday morning. It’s a bit like entering Willy Wonka’s chocolate factory for me – the colors and shapes sometimes inspire me before I think about the flavour combinations. I am a visual artist as well as a chef, and I think those parts of me are always sort of working together to keep me making things.

Buy what’s in season. You won’t have to do very much to make it taste amazing. I call this “taking the raw off”—just doing enough to something to make it really shine. I always tell people if there is truly ONE thing to do to make better salads, it’s making your own salad dressing. It makes a huge difference, and it can be as simple as just lemon juice, olive oil, and salt and pepper.

1. Never try out some new, difficult recipe when you’re having people over. Something simple from your repertoire is fine for a main, and just switch up your sides. People are just happy to be cooked for and to be together.
2. Any overhead lights that need to be on should be dimmable – but ultimately avoided if possible.
3. Have several playlists ready. I like to make my own and allow the songs to build, stay steady while people are eating, maybe peak a little if you want to keep the party going, and eventually wind down. I find it gets people out of my house exactly when I’m ready without having to say anything. Always have something sweet to finish a meal, even if it’s just fresh fruit on ice or a bar of dark chocolate.

I used to think everything had to match, and I would get stressed out if I had more guests than place settings, but I have really learned to loosen up, and now prefer an imperfect table. Mix and match napkins and glassware – it makes it more personal and inviting, even on holidays. I usually have quite a few people over at a time, so I love serving things family style. I opt for bud vases instead of big bouquets so everyone can see each other – a creative runner with seasonal fruit is also lovely, and everyone always enjoys eating from it at the end of the night.

I have a living, breathing exchange with my home – it’s a relationship. It’s so incredible to be able to build your own world, create a whole feeling, and live inside it. The aesthetics are a huge part of it; I make a lot of art to keep in our home, and collect things (maybe too many things). But it’s also a warmth, a softness. I think it’s the most beautiful thing if people come over and can feel comfortable right away.

Serves 4 to 6

INGREDIENTS

1 piece kombu (about 10 cm)

4 dried shiitake mushrooms

1.5 litres water

1 piece ginger (about 5 cm), peeled and julienned

680 g wild salmon, cod, or other firm white fish, cut into 4–6 fillets

Sea salt and freshly ground black pepper

2 tablespoons white miso paste

60 ml yuzu juice

225 g sugar snap peas, asparagus, or other spring vegetables, trimmed

Toasted sesame oil, for serving

METHOD:

Add the kombu and shiitake mushrooms to an 8-cup container or pot. Add 6 cups of cold water and let sit for at least 30 minutes, or up to overnight in the fridge. Remove the kombu and transfer the liquid and mushrooms to a straight-sided pan or braiser. Add the ginger and bring to a boil. Lower to a simmer and cook for 10 minutes.

Gently lower the salmon into the pan and simmer for 5 to 8 minutes, depending on the thickness of the fish (it may take longer). To check if it’s done, gently press the top of the fillet with a fork – if it separates easily into flakes, it’s ready.

Remove 1 cup of the broth into a measuring cup. Whisk the miso into the broth until fully combined, then return it to the pot along with the yuzu juice. Taste the broth and add salt as needed. Add your vegetables to the pot and simmer for another minute before removing the shiitakes and serving.

@jessdamuck