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 changed course and decided to pursue cooking professionally. He was hired as a Hay Merchant line cook in 2013, moved to Underbelly in 2014 and was promoted to sous chef in 2015. He collaborates with Rice University to analyze Underbelly’s shrubs and other preservation projects and works with the team at NRG Stadium on Underbelly’s food offerings during Houston Texans games.