Chris Shepherd
is bringing something new to the table.
Chris: hungry.
Eat Like a Local
Weekly Episodes
Forget the latest trends and join Chris every Saturday 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
Introducing Table to Stage, a series of live interviews between Chris and some of the most incredible people in the culinary industry at Stages Houston. Go ahead and snag those tickets because they’ll sell out faster than Franklin Barbecue—oh, and Aaron’s a featured guest in April.
Chris: sausaging.
Full Tilt Foods
Delicious you didn’t see coming.
Now Available at NRG Stadium
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 and hot dogs. 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
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.