Victoria Dearmond at Underbelly

Bio

Victoria Dearmond has been a member of the Underbelly team since the restaurant opened in March 2012. In addition to managing the pastry departments at both Underbelly and One Fifth, she was promoted to sous chef in 2015 and handles all the ordering for Underbelly, Hay Merchant and One Fifth. Prior to joining Underbelly, she worked in the pastry department at Triniti and at a ski lodge in Washington State. The Lake Jackson native graduated from Le Cordon Bleu in Austin. In 2016, she was named an Eater Young Guns semifinalist.

My Restaurants

From My Menu

Chef Robert Del Grande reviews Warm tête de cochon, egg, & mustard at Underbelly
$$$ | Modern | American
Montrose
"Underbelly is a really great addition to the Houston restaurant scene. I admire the food and atmosphere and appreciate chef Chris Shepherd’s support for local vendors. One of my favorites is the terrine of pig’s head with a five-minute egg and house mustard, a very spicy but delicious dish that I highly recommend."
Chef Bryan Caswell reviews Korean braised goat & dumplings at Underbelly
$$$ | Modern | American
Montrose
"Chris is one of the main forces in Houston that is lauding our city's food and culture on a national level while redefining it at the same time. Get the Korean braised goat and dumplings—one order is never enough. The bar food next door at Hay Merchant beer bar is equally as good."
Chef Ryan Pera reviews Seasonal vegetables at Underbelly
$$$ | Modern | American
Montrose
"This plate is special—it is made with 100 percent locally grown, vibrant vegetables at their peak. It changes each day, depending on what the chef gets from the farms. Chris Shepherd always dresses it perfectly."
Chef Phillippe Schmit reviews Beet soup at Underbelly
$$$ | Modern | American
Montrose
"I knew I would like this place when people told me about it. It’s got this very warm feeling—all the wood, the curing room you can see into, the open kitchen. Décor is important to me. The beet soup, which is seasonal, is made using sous chef Ryan Lachaine's grandmother’s recipe, which is very cute. It is the best beet soup I’ve ever had!"
Chef Justin Yu reviews Lamb Stripstrami at Underbelly
$$$ | Modern | American
Montrose
"I love Underbelly’s devotion to using whole, well-sourced animals, so this menu item may not be available at all times. It’s as frustrating as it is understandable. As someone who never grew up eating or enjoying lamb, this dish was a revelation. The lamb strip is lightly smoky, well-spiced, and not aggressively gamey. It is served with creamed sauerkraut and charred Brussels sprouts. It’s a celebration of what high-quality meats taste like."