克里斯·謝潑德

James Beard Award-winning Chef Chris Shepherd has reshaped Houston’s culinary landscape since opening Underbelly in 2012. Built on a commitment to Houston’s food community and its suppliers, Underbelly earned national acclaim as a James Beard semifinalist for Best New Restaurant, one of Bon Appétit and Esquire’s best new restaurants, and one of 食客’s 38 essential restaurants in America. In 2013, Shepherd was named one of 美食與美酒’s Best New Chefs in America, and the following year he received the James Beard Award for Best Chef: Southwest.

Shepherd went on to be a semifinalist for the James Beard Award for Outstanding Chef in 2019 and was named Chef of the Year by 羅博報告 that same year. His first cookbook, Cook Like a Local, published in 2019, was nominated for a James Beard Book Award. In 2023, he launched the TV show Eat Like a Local on Houston’s KPRC-TV, which has earned two Lone Star Emmy Awards.

Alongside his restaurant and nonprofit work, Shepherd has become a respected wine writer and storyteller, blending culinary perspective with deep exploration of winemakers and their craft. In 2024, he was named Editor in Chef for 美食與美酒, where he brings his chef’s lens to coverage of food, wine, hospitality culture, and mentorship. That same year, 葡萄酒愛好者 named him to their prestigious Future 40 list, recognizing trailblazers shaping the future of wine and dining.

Shepherd began his fine dining career at Brennan’s of Houston—both in the kitchen and as wine director, later opening Catalan Food & Wine in 2006, which was named one of Esquire’s Best New Restaurants in America.

He also co-founded the Southern Smoke Foundation, which has distributed more than $15.6 million in direct emergency relief and funded more than 10,000 no-cost counseling sessions for food and beverage workers.