Jeff Potts is a Houston born chef who grew up in South Florida. He started working in the kitchen at 14 as a prep cook and a dishwasher in Orlando Florida and was hooked ever since. He moved back to Houston in 2012 and attended culinary school at Alvin College. Since then, he has worked at various James Beard nominated and awarded restaurants like Helen Greek Food and Wine in Rice village as a sous chef, Chef Chris Shepherd’s Underbelly, went on to help open One Fifth romance languages and UB Preserv. After training in Edome style sushi and becoming the Executive Chef at Shun Japanese Kitchen, he now resides as the Executive Chef at 93’ Til, a new record Lounge and restaurant in the Montrose Neighborhood. At 93 Til You can expect the same from the food, that you can expect from the playlist, carefully selected offerings, bold flavors and a constantly rotating seasonal menu featuring local ingredients that keep things interesting.