Chris’s journey started in Tulsa, elbow-deep in the sink of a small sushi restaurant, and eventually led him to the Art Institute of Houston. During that time, Chris fell in love with his city’s rich immigrant cultures, and he wanted the world to see the real face of Houston through the food of its Vietnamese, Korean, Indian, Thai, and Chinese citizens.

So, after nearly a decade working in the city’s high-end culinary scene, he launched Underbelly, a restaurant concept designed to celebrate Houston’s uncelebrated cultures. He published his first cookbook Cook Like a Local in 2019, opening people’s eyes to a new way of seeing their city, its foods, and the people behind both of them. Then, in the wake of the 2020 pandemic, Chris launched the Southern Smoke Foundation, a non-profit organization built to provide resources like healthcare, mental health services, and family support.

Through his work, Chris has been honored with a James Beard Award for Best Chef: Southwest, two James Beard nominations for Underbelly, and several “Best Of” list appearances including GQ, Food & Wine, Bon Appetit, and Esquire.