A selection of unique dishes served at Belly of the Beast, blending Mexican American and French culinary techniques.
Chef Thomas Bille of Belly of the Beast in Spring, Texas, has received the Best Chef: Texas award at the 2025 James Beard Foundation Awards. His innovative cuisine blends Mexican American heritage with French techniques, showcasing unique dishes like caviar-topped empanadas and birria tacos. This recognition follows previous nods from the Michelin Guide and further establishes Belly of the Beast as a culinary destination in Texas. Bille emphasizes community connection and diverse culinary influences in his cooking.
Chef Thomas Bille, co-owner of the acclaimed restaurant Belly of the Beast in Spring, Texas, has been honored with the Best Chef: Texas award at the prestigious 2025 James Beard Foundation Awards. The award, which recognizes culinary excellence, was announced during the annual ceremony held in Chicago on June 16.
Belly of the Beast has garnered attention for its innovative cuisine that creatively blends Mexican American heritage with French culinary techniques. Under Bille’s leadership, the restaurant has become known for its unique menu that showcases a combination of fine dining and home cooking. His distinctive dishes include caviar-topped empanadas, street corn agnolotti, and crispy-edged birria tacos, reflecting the rich flavors and influences from his upbringing.
This isn’t the first time Chef Bille has been acknowledged for his culinary talents. In 2024, he received a Bib Gourmand nod from the Michelin Guide and was a semifinalist for the James Beard Award in both 2024 and 2025. His win at the 2025 awards is a significant achievement, especially as he was recognized alongside notable finalists from the Houston area, including Tatemó and the fine-dining restaurant March.
Chef Bille’s passion for cooking can be traced back to his childhood, influenced by his father’s career as a professional chef and his mother’s home cooking. Before establishing Belly of the Beast, he honed his skills working in highly regarded restaurants in Los Angeles and served as the executive chef at Otium.
The original Belly of the Beast launched as a pop-up in 2018 and quickly generated a devoted following. It opened its doors in a 24-seat space in February 2020, but faced challenges when it had to close in mid-2021 due to a landlord dispute and the impact of the COVID-19 pandemic. Despite these setbacks, the restaurant successfully reopened in November 2023 at a new location, continuing its mission of serving exceptional food.
Chef Bille’s approach to cooking goes beyond creating delicious meals; he emphasizes the importance of community involvement. Belly of the Beast aims to foster connections with its patrons by mentoring aspiring chefs and working with local vendors. Bille strives to create an dining experience that encapsulates the heart and soul of Spring, Texas.
His culinary style is marked by innovative interpretations of traditional Mexican ingredients and cooking techniques, solidly grounded in personal history and cultural influences. The fusion of Baja cuisine with elements from his daughter’s Persian-Armenian heritage results in a diverse culinary landscape that delights and surprises patrons.
Although Chef Bille has received multiple accolades for his work, he expressed surprise at winning a James Beard Award. His humility highlights his dedication to craftsmanship and the community he serves. The recognition signifies not only Bille’s personal accomplishments but also underscores the growing reputation of Belly of the Beast as a culinary destination in Texas.
The James Beard Awards are recognized as one of the highest honors in the culinary industry, celebrating excellence, and Bille’s award places him among the elite chefs in the nation, further solidifying Houston’s culinary scene as a vibrant and creative environment.
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