Chris Shepherd
is bringing something new to the table.
Chris: hungry.
Eat Like a Local
Weekly Episodes
Forget the latest trends and join Chris as he heads straight for the
undiscovered, under-appreciated, and unbelievable flavors hidden in
plain sight. Sometimes weird. Often surprising. Always tasty.
Chris: hosting.
Table to Stage
Conversation Series
On Sale Soon
We’d try to tell you where Chris will take the conversation, but to be
honest, you never really know. We’ll put a $20 on unforgettable flavors,
plain-spoken points of view, and a few well-placed expletives.
Chris: sausaging.
Full Tilt Foods
Delicious you didn’t see coming.
On Shelves Soon
Not your run-of-the-mill meats and market provisions, because the world
doesn’t need another ham from the Black Forest. First up: really (really)
good sausage. Retail and wholesale.
Chris: swirling.
Wine Guy Wednesday
CultureMap
Every week, Chris finds a compelling excuse to do what he’d be doing
anyway—exploring Houston one glass of wine at a time, with an open mind
and plenty of designated drivers on speed dial.
Chris: concocting.
Cook Like a Local
Cookbook
In his groundbreaking cookbook, Chris takes hyper-specific
context—Houston’s diverse culinary scene—to share universal perspectives
on how we interact with our community.
Chris: giving back.
Southern Smoke Foundation
Nonprofit
Chris co-launched SSF to provide much-needed resources for F&B workers
across the country. Learn about its mission, kickass festival, and how
you can get involved.
Chris: ready.
Consulting & Private Events
hello@chrisshepherd.is
Whether you need a world-class perspective on your culinary space or
simply want to eat world-class food at your next private event, Chris is
always ready to cook up something unforgettable.
For f*ck’s sake, don’t be bland.
Chris Shepherd is a Houston-based chef, restaurateur, and entrepreneur who’s been recognized with one James Beard Award, two James Beard Nominations, and “Best Of” list appearances in GQ, Food & Wine, Bon Appetit, Esquire, and many others.
That said, he’d rather talk about anything else—namely, fish sauce. Hit him up.