clock menu more-arrow no yes mobile

Filed under:

Chris Shepherd Recruits Major Chef Talent for His Forthcoming Restaurant UB Preserv

Chef Nick Wong heads to Houston via David Chang’s Momofuku Ssam Bar

Chris Shepherd in an apron.
Chris Shepherd
Julie Soefer
Amy McCarthy is a reporter at, focusing on pop culture, policy and labor, and only the weirdest online trends.

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.