Jess Shadbolt is the co-founder and chef of Jupiter, a beloved New York City restaurant celebrated for its handmade, regional pastas, vibrant Italian wines, and seasonal cooking. Alongside longtime collaborators Clare de Boer and Annie Shi, she brings an intuitive, ingredient-focused approach to Italian cuisine, honoring tradition with effortless refinement.
In The Kitchen with Jess Shadbolt
In The Kitchen
Captured by Kate Owen
Before launching Jupiter in 2022, Jess trained at London’s The River Café under Ruthie Rogers and Rose Gray, where she developed her deep appreciation for simplicity and seasonality. She also attended Ireland’s Ballymaloe Cookery School - headed up by Darina Allen - where she deepened her knowledge and appreciation of farm to table cooking that continues to be reflected in her cooking today.
Jess, with co-founders Clare, and Annie, first made her mark with King, an intimate Soho restaurant known for its daily-changing menu inspired by regional Italian and Provençal traditions. With Jupiter, located in Rockefeller Center, they’ve expanded their vision, creating a lively, pasta-centric restaurant that blends the warmth of a neighborhood trattoria with the energy of a grand Manhattan dining room. The menu features eight fresh pastas, from hand-rolled agnoli with slow-cooked rabbit to Venetian seafood risotto and late-night spaghetti carbonara for the post-theater crowd.
Recipe:
Brodo and Jupiter Letters with Jess Shadbolt
Ingredients:
Chicken Broth
Pastina star pasta
Nutmeg
Parmesan
Eggs
To make:
This is hardly a recipe, but instead our suggestion of a welcoming-bowl-of-nourishment: Boil a couple of handfuls of small pasta shapes (pastina stars are perfect) in chicken broth until cooked. Pour into warm Porta bowls (!) and finish with a grating of nutmeg and Parmesan. Drink from the bowl—no spoons needed. If something heartier is called for, then once the pasta is cooked, whisk in a beaten egg for two (the hot stock will cook the egg and form stracciatella—or little rags) and will add extra body to the broth.
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About In The Kitchen With
PORTA offers a uniquely honed edit of homewares from Europe bringing unique character and thoughtful design to your table and home in a way that simultaneously celebrates tradition while embracing contemporary style. Through our travels, interests and obsessions we bring storied traditions and histories to light so they can be engaged with in new ways. Many chefs explore and play with similar interests and ideas through food, and in our seriesIn The Kitchen With…we hope to highlight the joy and creativity that happens from stove to table by inviting chefs to whip up something wonderful on (or accessorized by) PORTA products. Each chef is generously sharing their recipe with us so that we can all recreate the magic at home, and answering a few questions about their love of food and approach to bringing people together around the table.