Ideas from the Underbelly The Generous Brilliance of Chef Chris Shepherd BY CARY WONG P H OT O C R E D I T J U L I E S O E F E R , C O O K L I K E A LO C A L
Photo credit John Davidson
I N S TA G R A M @ U N A A A D E R B E L LY H O U @ C S H E P H E R D 1 3
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f ter being born in Nebraska and growing up in Tulsa, Oklahoma, Chef Chris Shepherd has now planted his roots firmly in Houston, Texas. As the chef and owner of Underbelly Hospitality with UB Preser ve, One/Fifth, Georgia James, Hay Merchant, Georgia James Tavern, Blacksmith Coffee, a few more yet-tobe-named concepts and co-founder of the Southern Smoke Foundation, he never felt a strong career direction as a young person until he star ted cooking.
