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Jessica Tom is a writer living in the NYC area. She has worked on initiatives with restaurants, hospitality startups, food trucks, and citywide culinary programs. She graduated from Yale University with a concentration in fiction writing and wrote the restaurant review for the Yale Daily News Magazine. She is an accomplished home cook and competed in Food Network's popular new show, Cooks vs Cons. Food Whore is her first novel and has been optioned by DreamWorks Studios.
Jessica Tom is a writer living in the NYC area. She attended Yale University and graduated with a concentration in fiction writing, studying three years under Amy Bloom. She brings a wide variety of food experience to her writing. She is an accomplished home cook and competed in Food Network's popular new show, Cooks vs Cons. Food Whore is her first novel and has been optioned by DreamWorks Studios.
Post-graduation, Jess’s dynamic food-focused career encompassed consumer products, restaurants, corporate cafeterias, food trucks, and a citywide culinary program.
In 2013, her work received national attention when she authored 3rd Ward’s winning proposal for a $1.5 million grant from the City of Brooklyn for a culinary incubator. Jess concepted the 30,000 square foot space, planning facilities, classes, the pricing model and garnering letters of interest from food-world luminaries including Bev Eggleston, Anne Saxelby and Amanda Hesser. While at 3rd Ward, she also managed marketing, events and business development for two restaurant spaces (including Fitzcarraldo) and one food truck (Goods, cheffed by Alex McCrery, formerly of Commander’s Palace and the personal chef of the Seinfeld family). She created collaborations with numerous food businesses including The Meat Hook, Luke’s Lobster, the Umami Food and Art Festival, Red Bull, Tasting Table, and many more.
Jess has also served as the Senior Marketing Director at SevenRooms, a private booking platform and CRM for some of the world’s best restaurants and nightclubs (clients include Major Food Group, Altamarea Group, TAO/Strategic, Alain Ducasse, Nobu).
In addition, Jess has developed and marketed a diet delivery service and wine-of-the-month club, served as an incognito corporate cafeteria critic, and supplied rare seeds to Wylie Dufresne and Windfall Farms. At the request of Emeril Lagasse’s longtime production company, Jess interviewed celebrity chefs at Lee Schrager’s book party at Barneys New York. She first learned about the dynamics of restaurants when she immersed herself for two months at New Haven’s premier fine dining restaurant, Union League Cafe, for her food column in the Yale Daily News Magazine.
Jess considers cooking her craft, second to writing. She is an avid home cook and posts original recipes on her blog and Instagram. When writing Food Whore, Jess did extensive research by talking to friends in the industry, reading food blogs, cookbooks, restaurant reviews, menus and food-world memoirs, and -- of course -- dining out. She’s currently working on her second book -- also about food.