Chris Shepherd at Underbelly

Bio

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
"When your best buddy @chefevans shows up late night, it's time for silver platter nachos @haymerchant"
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Chef Chris Shepherd reviews  at post.venue.name
"Well, I was wrong About the last ones being the last. These might be the best I have seen in a long time, they are the size of my hand. Been awhile since I have seen them this big. Rolling on the menu at @underbellyhou tonight. #ubfish"
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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."