Chris Shepherd talks about his work and his co-workers like he’s talking about his family. And in a sense, he is. He joined Brennan’s of Houston more than eight years ago when he was recruited by his culinary school classmate and best friend, Chef Randy Evans.

Shepherd has worked his way through the ranks of the kitchen at Brennan’s, from purchasing to fromagier, most recently serving as Executive Sous Chef for the past two years. Shepherd’s well-defined palate and commitment to food and wine afford him a great versatility in which to showcase his talents at Brennan’s. When Chef Randy Evans was appointed Executive Chef in November 2003, Shepherd stepped out of he kitchen and into the world of wine, assuming the position of Brennan’s “Wine Guy.”

Having an unparalleled knowledge of the cuisine at Brennan’s, from the earth to the table, Shepherd is able to approach diners with his suggestions comfortably and casually and articulate why the palate finds the flavors so complementary. He and his staff believe that nothing about wine snobbery is conducive to enjoying a good meal, therefore he encourages guests to “drink what you like.” Then, once inhibitions about trying certain wines are gone, he relishes in the opportunities where he can put his knowledge to work and assist people in finding out what they truly enjoy.

Shepherd does much of the purchasing for Brennan’s, seeking out their prime produce, herbs and seasonings from local farmers. He is one of few people who can explain the subtle differences between the honeycombs reserved only for Brennan’s versus others. He has also become quite an expert on cheeses produced by American farmers, which opened the restaurant’s supply lines to new and better sources of gourmet cheese.

“Obtaining local ingredients isn’t about convenience,” comments Shepherd, “it’s about getting the best possible quality. There’s nothing like driving with 20 heads of fennel in the car and smelling that fresh aroma all the way back to the restaurant. It really gets my creativity going.”

Under Chris Shepherds direction Brennan's of Houston has most recently won the Sante Magazine award for best wine program 2005 and is rated one of the top places to dine in Houston by Gourmet Magazine, October 2005. Houston Business Journal rated Brennan's of Houston as have the top service for 2004-05. Shepherd was named “Service Person of the Year” My Table Magazine 2004; Nominated “Up & Coming Chef” 2002 and 2003. He was featured on StarChefs.com for his expertise of rose wines & the Houston Chronicle has called him the “Wine Guru” and frequently calls on him for quotes and ideas about what is new; He has been quoted in the Wall Street Journal; September 22, 2005, Saveur; April 2005, Food Arts; December 2004, Wine Spectator; July 2004, additionally he has been called upon and quoted in USA TODAY and Wine & Spirits.

Most of the time, Chris can be found in the dining room of Brennan's of Houston doing what he loves best, sharing his passion for great food, great wine, and turning customers into friends!

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