When UB Preserv makes its debut, Nick Wong, a chef that cut his teeth under the tutelage of Momofuku chef David Chang will be in charge the kitchen.
In an instagram post, the forthcoming restaurant from Chris Shepherd announced that Wong will serve as chef de cuisine at UB Preserv when it debuts later this month. “He’s moving to Houston this week, but [Shepherd] has already introduced him to a few key elements of being a Houstonian,” reads the post. “A Viet-Cajun crawfish boil, queso, and yes, the rodeo.”
Before heading to Houston, Wong worked as chef de cuisine at Chang’s Momofuku Ssam Bar and spent time working in restaurants on the West Coast. His Instagram account indicates that Wong recently traveled to Japan, which could mean that he was doing a little research for the forthcoming menu at UB Preserv.
It’s the second major chef shuffle at Underbelly Hospitality in as many weeks. Last week, Shepherd promoted former One Fifth chef de cuisine Nick Fine to serve as culinary director of all of Shepherd’s concepts, and appointed Chef Matt Staph as chef de cuisine at the restaurant.
UB Preserv is set to open its doors sometime in April. Stay tuned for an official opening date.
We have a new member of the #UBFamily. @_nickwong_, the former chef de cuisine at Momofuku Ssam Bar, will run the UB Preserv kitchen as chef de cuisine. He’s moving to Houston this week, but @cshepherd13 has already introduced him to a few key elements of being a Houstonian: a Viet-Cajun crawfish boil, queso and, yes, even the rodeo. Welcome to the family, Nick!