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A year after his departure from Underbelly Hospitality, the James Beard Award-winning chef talks about his downtime, new projects, and his love affair with the restaurant industry
From a Houston restaurant empire to a charity for his fellow industry workers, the chef’s work is a testament to the power of food to forge connections.
Houston’s highest-profile food festival is stepping up to bigger and better than ever in 2022. Chris Shepherd’s first Southern Smoke Festival sin
An oral history of what Covid-19 has done to the Houston hospitality industry. By Timothy Malcolm 3/17/2021 at 9:48am Published in the Spring 2021 issue of Houstonia Covid-19 dominated everything in 2020, from the way we lived (mostly at home) to how we ate (again, mostly at home). In Houston it significantly altered the restaurant industry, with more than 100,000 workers temporarily finding themselves out of work during the year, according to the Greater Houston Restaurant Association. Restaurants closed for weeks, and in some cases permanently, chefs and workers found themselves out of jobs...