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Photo: Julie Soefer Image 1 of / 27 Caption Close Image 2 of 27 Roasted Eggplant, Tahini Vinaigrette and Boiled Peanut Hummus Roasted Eggplant, Tahini Vinaigrette and Boiled Peanut Hummus Photo: . / Houston Chronicle Image 3 of 27 Cured Pork Coppa, Goat Cheese, Cucumber and Garlic Chips Cured Pork Coppa, Goat Cheese, Cucumber and Garlic Chips Photo: Michael Paulsen / Houston Chronicle Image 4 of 27 Crispy Whole Gulf By-Catch, Okra, Eggplant, and Caramelized Fish Sauce Crispy Whole Gulf By-Catch, Okra, Eggplant, and Caramelized Fish Sauce Photo: Michael Paulsen / Houston Chronicle Image 5 of 27 Image 6 of 27 Mongolian Style Wagyu Beef Mongolian Style Wagyu Beef Photo: Michael Paulsen / Houston Chronicle Image 7 of 27 Grilled Flank, Sweet Potato Noodle, Dashi Broth, Daikon, and Red Chile Grilled Flank, Sweet Potato Noodle, Dashi Broth, Daikon, and Red Chile Photo: Michael Paulsen / Houston Chronicle Image 8 of 27 Seared Grouper, Okra, Eggplant and Farro Seared Grouper, Okra, Eggplant and Farro Photo: Michael Paulsen / Houston Chronicle Image 9 of 27 Fried Pecan Pie, Café Sua Da Ice Cream and Bourbon Cream Fried Pecan Pie, Café Sua Da Ice Cream and Bourbon Cream Photo: Michael Paulsen / Houston Chronicle Image 10 of 27 Image 11 of 27 Seared Grouper, Okra, Eggplant and Farro Seared Grouper, Okra, Eggplant and Farro Photo: Michael Paulsen / Houston Chronicle Image 12 of 27 Torchon of Pigs Face, 5-Minute Egg and Arugula Pesto Torchon of Pigs Face, 5-Minute Egg and Arugula Pesto Photo: Michael Paulsen / Houston Chronicle Image 13 of 27 Chris Shepherd's restaurant Underbelly. Chris Shepherd's restaurant Underbelly. Photo: Michael Paulsen / Houston Chronicle Image 14 of 27 Chris Shepherd's restaurant Underbelly. Chris Shepherd's restaurant Underbelly. Photo: . / Houston Chronicle Image 15 of 27 Image 16 of 27 Chris Shepherd's restaurant Underbelly. Chris Shepherd's restaurant Underbelly. Photo: . / Houston Chronicle Image 17 of 27 Korean Braised Goat and Dumplings Korean Braised Goat and Dumplings Photo: Michael Paulsen / Houston Chronicle Image 18 of 27 A house cured salumi platter A house cured salumi platter Photo: Alison Cook / Houston Chronicle Image 19 of 27 Bratwurst and sauerkraut on the grill at the Underbelly concession booth at the former Reliant Stadium. Bratwurst and sauerkraut on the grill at the Underbelly concession booth at the former Reliant Stadium. Photo: Dave Rossman / For the Houston Chronicle Image 20 of 27 Image 21 of 27 Fresh pretzel buns at the Underbelly concession booth at the former Reliant Stadium. Fresh pretzel buns at the Underbelly concession booth at the former Reliant Stadium. Photo: Dave Rossman / For the Houston Chronicle Image 22 of 27 The bratwurst on a pretzel bun at the Underbelly concession booth at the former Reliant Stadium. The bratwurst on a pretzel bun at the Underbelly concession booth at the former Reliant Stadium. Photo: Dave Rossman / For the Houston Chronicle Image 23 of 27 The roasted pork belly sandwich at the Underbelly concession booth at the former Reliant Stadium. The roasted pork belly sandwich at the Underbelly concession booth at the former Reliant Stadium. Photo: Dave Rossman / For the Houston Chronicle Image 24 of 27 The braised goat with rice stick at the Underbelly concession booth at the former Reliant Stadium. The braised goat with rice stick at the Underbelly concession booth at the former Reliant Stadium. Photo: Dave Rossman / For the Houston Chronicle Image 25 of 27 Image 26 of 27 Bartender Brian Whitener has created house-made sodas for Underbelly, including cream soda, root beer, green tea and honey and the season satsuma, shown. Bartender Brian Whitener has created house-made sodas for Underbelly, including cream soda, root beer, green tea and honey and the season satsuma, shown. Photo: Julie Soefer Image 27 of 27 Chris Shepherd named Best Chef Southwest at 2014 James Beard Awards 1 / 27 Back to Gallery

Chris Shepherd, chef of Underbelly, won the 2014 James Beard Foundation Award for Best Chef Southwest, an honor that hasn’t come to Houston since 1992 when Robert Del Grande won the same award.

Shepherd was one of a record three chefs from Houston nominated for the award, including Hugo Ortega of Hugo’s and Justin Yu of Oxheart. Last year both Ortega and Shepherd were nominated for the award which went to a chef from Denver (the Southwest region includes Arizona, Colorado, New Mexico, Oklahoma, Texas and Utah).

Shepherd was joined on the stage by his friends and business partners Bobby Heugel and Michael Burnett of Clumsy Butcher and Underbelly sous chef Lyle Bento.

“I’d like to thank the city of Houston for letting me be a part of it and showing our vision of the city through our food,” Shepherd said in his brief acceptance speech.

Reached after winning the award Shepherd said he hadn’t prepared a speech because he didn’t expect to win. He also admitted to being “a little shaky right now.”

He said he regrets not thanking his mother and father during his speech (he said they were watching online).

He gave credit to his hard-working staff and said the award is important because it further confirms the national reputation Houston has gained over the past several years.

“It’s good for us, it’s good for Houston,” he said. “People can look at Houston in a better light now.”

Underbelly opened in March 2012, taking its name from the “underbelly of Houston” – the neighborhood markets, mom-and-pop eateries, bakeries, Mexican meat markets, fish emporiums, dumpling houses and food trucks that are represented along with the work of local farmers, ranchers and artisan food makers in the culinary melting pot of the city.

See photos from nominee Justin Yu’s Oxheart below.