Jeff Potts

Jeff Potts

93´ Til

Jeff Potts is a Houston born chef who grew up in South Florida. He started working in the kitchen at 14 as a prep cook and a dishwasher in Orlando Florida and was hooked ever since. He moved back to Houston in 2012 and attended culinary school at Alvin College. Since graduating, Potts has worked at some of Houston’s top restaurants, nominated and awarded by the pinnacle of American culinary excellence, The James Beard Foundation. Potts’ roles have consisted of Sous Chef at Helen Greek Food and Wine in Rice Village, as well as cooking under Chef Chris Shepherd and team at Underbelly, One Fifth Romance Languages, and Underbelly Preserv.

Potts later went on to train in Edome-style sushi and rose to the rank of Executive Chef at Shun Japanese Kitchen. Potts now resides as the Executive Chef at 93’ Til, a new record lounge and restaurant in the Montrose Neighborhood of Houston. Here, guests receive a multi-sensory experience where each night boasts both food offerings and playlists that are carefully selected, bold, and constantly rotating. Potts and his team play with the seasons to keep the menu fresh and local, adding new dishes and flavors that keep guests guessing and coming back for more.