Jo Seddon is a British chef, living in the Twin Cities.

After 15 years as a successful hospital physician in London’s top hospitals, Jo decided in 2015 that it was time to follow her heart. She went to culinary school at the renowned Leiths School of Food and Wine in London and then worked in a range of London’s best Michelin-starred establishments including Chez Bruce, Spring, Medlar, Bar Boulud and Cafe Murano, before taking a role as a chef in the UK’s iconic Italian restaurant, The River Café. Many of the world’s top chefs, such as Jamie Oliver, April Bloomfield, Sam and Sam Clark, and Clare de Boer and Jess Shadbolt, form part of the River Cafe family tree. During this time, Jo fed her passion for simple, seasonal, authentic and excellent Italian food.

Soon after moving to the United States, Jo was hired by the James Beard Award-wining chef, Gavin Kaysen. She became part of the team which set up and opened the acclaimed French restaurant, Bellecour in Wayzata, MN. Most recently, she was sous chef at Broders’ Pasta Bar, a neighborhood institution in southwest Minneapolis since 1982.

It was in London that Jo developed her passion for pop-up dinners as an outlet for her creativity and love of hosting. In the “supper club” model, Jo invites friends, friends of friends and sometimes downright strangers into her home for a place at the table in an evening of culinary excellence and shared experience. “Social Suppers” is Jo’s supper club series and sees the maturing of this vision. When she’s not cooking, she can be found dancing to rock ‘n’ roll (sometimes in her kitchen) and hanging out with her three feral kids, Romilly, James and Darcey.

my flavor philosophy

I believe that food should be uncompromisingly delicious. I love all cuisine and flavours, but get my inspiration from the authentic, the rustic and the traditional and then create food which is contemporary and refined.

My fundamental belief is that great ingredients, simply but perfectly prepared, are the route to culinary happiness… beautiful broccolini, handfuls of lacinato kale, garden fresh herbs, tomatoes, vegetables and more. Although my first love is Italian cuisine, I enjoy cooking all things Mediterranean (French, Spanish, Greek) and Middle Eastern.

my sourcing philosophy

Sourcing is everything. I can’t overstate the importance of high quality ingredients. Starting with a great product takes you halfway to creating delicious food. I practice ethical sourcing and support sustainable farming methods - looking after our environment and local farmers. Where possible, I buy local and organic.