Our Team

Chris Shepherd

Owner/Executive Chef

Midwest-raised, James Beard Award-winning Chef Chris Shepherd opened Underbelly, featuring locally-sourced food inspired by the ethnic diversity of Houston, in March 2012. The Art Institute-alum and former Executive Sous Chef-turned-Sommelier of Brennan's brings his farm-to-table passion ...

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Gary Ly

Chef De Cuisine

Gary Ly knew at age 10 that he wanted to cook for a living, inspired by watching his mother cook traditional Vietnamese dishes at home. He began his career in the restaurant industry waiting tables ...

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Katy Brittain

General Manager

Katy Brittain majored in English literature at Sam Houston State University and attended Paul Mitchell Cosmetology School, but she couldn’t resist the pull of the service industry. After working as a server at Pappasito’s and ...

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Matthew Pridgen

Wine Director

Matthew Pridgen was raised in a farming community—and he understands the hard work involved in the production aspect of the food industry. The Houston native started in the restaurant business as a bartender at Mark’s ...

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Victoria Dearmond

Pastry Director

Victoria Dearmond has been a member of the Underbelly team since the restaurant opened in March 2012. In addition to managing the pastry departments at both Underbelly and One Fifth, she was promoted to sous ...

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Jordann Foreman

Special Events Coordinator

Alaska native Jordann Foreman studied English Literature and Secondary Education in college before turning full-time to the service industry. As a barista, she managed coffee shops in Alaska, Pennsylvania, California and Washington, and has worked ...

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Chris Bednorz

Special Projects Sous Chef

Chris Bedorz wears many hats at Underbelly. He’s the resident gardener, preservationist (develops the shrubs, vinegars, hot sauces, misos) and catering chef. He attended the University of North Texas as a Hospitality Management major, but ...

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Greg Peters

Sous Chef

Houston native Greg Peters began working in the restaurant industry in 2007 when he was a journalism major at the University of Mississippi. He cooked under Chef John Currence at City Grocery and Vishwesh Bhatt ...

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