Chris Shepherd at Underbelly

About Chris Shepherd

Midwest-raised, James Beard Award-winning Chef Chris Shepherd opened Underbelly, featuring locally-sourced food inspired by the ethnic diversity of Houston, in March 2012. The Art Institute-alum and former Executive Sous Chef-turned-Sommelier of Brennan's brings his farm-to-table passion to fruition at Underbelly, which sources ingredients from the Gulf Coast, surrounding farms and ranches. The in-house butcher shop, which only uses whole animal, supports Shepherd’s passion for butchering and charcuterie. The 2014 James Beard Award winner for Best Chef: Southwest was also named one of the Top 10 Best New Chefs in America by Food & Wine. Underbelly was named to the National Eater 38 (one of 38 essential restaurants in America) in 2015 and as one of the best new restaurants in the country by Bon Appetit and Esquire in 2014. Chris runs two Underbelly kiosks inside Reliant Stadium, serving up football-friendly dishes during Houston Texans home games. He opened his newest venture One Fifth, a restaurant that changes concepts every year for five years, in January 2017.

Accolades

  • Best New Restaurants
    Esquire magazine
  • Nominee for Best Chef: Southwest
    James Beard Foundation
  • Hottest Restaurant Openings in America
    Bon Appétit
  • Nominee for Best New Restaurant (Underbelly)
    James Beard Foundation
  • Best New Chefs
    Food & Wine
  • Best Steaks in the U.S.
    Food & Wine
  • Most Exciting Restaurant Openings
    The Daily Meal
  • The Perfect Eating Day in Houston
    Southern Living
  • ChefsFeed Winner
    One of the Best Things to Eat in Houston

My Restaurants

Where I Eat

Behind the Scenes

Chef Chris Shepherd reviews  at post.venue.name
"This is quite frankly one of my favorite dishes that I have had in a while. It’s simply the Chicken dish @onefifthhouston. It is air dried then broken down. The leg meat is ground and celery, onion, carrot and herbs are added to that. The skin is then laid down, shaved truffles, then the breast and finally the Forcemeat. It is then rolled up and poached. For service it is then seared to give the skin a nice crispy texture, placed on the butter whipped potatoes. Then glazed with reduced chicken stock and roasted mushrooms. It’s simple (not really) and fantastic #delicious"
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Chef Chris Shepherd reviews  at post.venue.name
"Crushing sticky rib night @haymerchant tonight. Slow cooked ribs, sriracha honey glaze, peanuts and braised green beans. Starts at 5 till we run out"
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From My Menu