Chef Thomas Bille of Belly of the Beast wins Best Chef: Texas at the 2025 James Beard Foundation Awards.
SPRING, Texas — A small Houston-area restaurant rooted in heritage and fueled by passion has just earned one of the nation’s highest culinary honors.
Chef Thomas Bille of Belly of the Beast in Spring was named Best Chef: Texas at the 2025 James Beard Foundation Awards, topping a field of standout finalists from Dallas, San Antonio, Marfa, and fellow Houston nominee Emmanuel Chavez of Tatemó.
The honor follows back-to-back semifinalist recognition in 2024 and 2025, and a 2024 listing in the Michelin Guide, signaling a steady rise for the restaurant and its chef.
From family kitchens to the national stage
“A love for food that warms your soul and speaks to our ancestors.”
That line from the restaurant’s website encapsulates the vision behind Belly of the Beast — and the journey that brought Chef Thomas Bille to this moment.
A first-generation Mexican-American, Bille grew up immersed in flavor. His dad was a professional chef and his mother “an amazing cook.” He developed his palate early — both at home and through neighbors from diverse cultural backgrounds — and went on to work in top restaurants in Los Angeles before returning to Texas to fulfill a lifelong dream.
Bille opened Belly of the Beast in 2020 in Spring, Texas. After a two-year run and a brief hiatus to pursue other projects, the restaurant returned with the same bold spirit and deep sense of purpose.
“We welcome you to come experience our cuisine, our culture, our creativity, and our hospitality,” the team says in its website.
A mission that goes beyond the plate
Belly of the Beast isn’t just a restaurant. It’s a celebration of Mexican-American roots, community, and connection.
“We set out to celebrate our Mexican-American roots, sharing flavors and stories inspired by family, culture, and a passion for authentic cuisine.”
Together, Chef Thomas Bille and co-founder Elizabeth Bille have shaped a space where hospitality is as essential as the food. The mission is clear: use high-quality ingredients, honor tradition, support local vendors, and create an experience that feeds both body and soul.
The restaurant also mentors high school and college students, supports local organizations, and participates in community events reflecting what they call “a shared sense of belonging.”
“Belly of the Beast is more than a restaurant — it’s a reflection of the heart and soul of the people we serve,” the website says.
What this win means for Houston’s food scene
The James Beard Foundation Awards are among the most prestigious in the culinary world. Belly of the Beast’s victory brings the Best Chef: Texas title back to the Houston area.
It also adds to a list of major accolades for Houston-area chefs this year.
Other Houston-Area James Beard highlights
- CasaEma HTX (The Heights) – Best New Restaurant nominee
- Tatemó (Northwest Houston) – Best Chef: Texas nominee
- March (Montrose) – Outstanding Wine and Other Beverages nominee
- Toni Tipton-Martin – Lifetime Achievement Award, Houston native
- Tristan Epps – “Top Chef” winner and presenter at the Beard Awards
Belly of the Beast is located in Spring, Texas, and is now drawing national attention.
Whether it’s your first visit or a return after the hiatus, now may be the perfect time to experience what the James Beard Foundation calls the best of Texas cuisine.