3300 Smith Street
Houston, TX 77006
Chris Shepherd - The “Wine Guy”
Chris Shepherd talks about his work and his co-workers
like he is talking about his family. And in a sense, he is.
He joined Brennan’s Restaurant more than six years ago when he
was recruited by his culinary school classmate and best friend, Chef
Randy Evans. They met at the Art Institute of Houston’s culinary
school and have been pushing one another in their field ever since.
This kind of long-standing loyalty is rare in the restaurant business,
and it inspires both competition and cooperation in the kitchen that
is unique to the Brennan’s family.
Chris 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. He is one of few people who can articulate
the subtle differences between the honeycombs reserved only for Brennan’s,
versus others. Chris’s highly attuned palate, coupled with a passionate
commitment to good food and wine, afford him a great versatility in
showcasing his talents at Brennan’s. When Chef Randy Evans was
appointed Executive Chef in November 2003, Shepherd stepped out of the
kitchen and into the world of wine, assuming the position of sommelier,
or as he is called at Brennan’s, “The 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 each guest by saying, “drink what you like.”
Once those inhibitions about trying certain wines are gone, he relishes
in the opportunity to bring his depth of knowledge to the forefront
and assist people in discovering just what it is that they truly like.
Chris hosts the Wine Table at Brennan’s; it is available Monday-Saturday
for parties of four or more. This fun and memorable experience includes
six courses of food uniquely paired with different wines.