Chef and Restaurateur Chris Shepherd’s take on a Texas steakhouse features modern turf-and surf cooking alongside a global list of more than 500 selections from Wine Director Matthew Pridgen.
But Shepherd’s work with the Southern Smoke Foundation, which he launched in 2015 as a crisis relief organization for people in the food and beverage industry, will be his legacy. Since the beginning of the novel coronavirus pandemic, Southern Smoke has granted more than $6.2 million to 2,700 food and industry professionals nationwide.
“I’m in awe of the Southern Smoke staff,” says Shepherd. “This team is literally saving lives on a daily basis, and they make me so incredibly proud. They’re doing what the federal government was so slow to do, which is provide a safety net for the industry that has carried the burden of this pandemic on their backs.”