Chris Shepherd

Chris Shepherd


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.

My Venues


  • Best New Restaurants
    Esquire magazine
  • Best Chef: Southwest, 2014
    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

Where I Go Out

Behind the Scenes

One last stop before the
"One last stop before the @johnsroastpork you were delicious. Hands down our favorite sandwiches."
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I would have to say that this
"I would have to say that this is one of my favorite things we have created. This dish combines 2 of my loves—boudin and Siu Mai. This dish is available at @ubpreserv for Sunday Dim Sum Style brunch. Even better, between 3 and 4pm on Sundays you can get this with a shot of Wild Turkey and a Bavik Pilsner for $15. We call this The Power Hour. It’s like an industry hour but for everyone. It’s to get your day started or to help you relax. Enjoy your day. We love you."
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The simplicity of a tempura
"The simplicity of a tempura fried Oyster mushroom is so fantastic @ubpreserv"
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Melon season is fantastic
"Melon season is fantastic right now. Tonight we will start running a new dish focused on a them at @ubpreserv. Watermelon, cantaloupe and Israeli melons, picked rinds, spiced pecans and hibiscus syrup. Open tonight at 5"
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Its an All American day at
"Its an All American day at @haymerchant today. If you missed out on the preorder fried chicken (well that sucks) but it’s Rib night as well. Happy Independence Day!!!!"
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