On June 16, 2025, amidst the grandeur of Chicago’s Lyric Opera, Chef Thomas Bille of Belly of the Beast in Spring, Texas, was announced as the 2025 James Beard Award winner for Best Chef: Texas — one of the highest honors in American dining. We would like to extend our congratulations to Chef Thomas, his bride Elizabeth who is instrumental in the success of Belly of the Beast, and their entire team.
The Early Years: A Mexican‑American Culinary Upbringing
Born into a first‑generation Mexican‑American household in Southern California, Bille came of age in a kitchen fueled by vibrant flavors and family traditions. His father worked as a chef, and his mother was a passionate home cook, immersing him in Mexican cuisine from an early age. That foundational love for food set him on a lifelong pursuit of culinary expression.
Before helming his own kitchen, Bille honed his skills across a diverse array of culinary environments—from hotel and airline kitchens to breakfast diners, gastro pubs, and fine‑dining restaurants. This eclectic training would ultimately shape his signature cooking style.
Relocation and Reinvention: From L.A. to Houston Suburb
In 2018, Bille and his family relocated to Spring, Texas, just north of Houston, intent on launching his own restaurant. That vision became Belly of the Beast, which opened in March 2020—just weeks before the COVID‑19 pandemic dramatically shuttered restaurants nationwide.
Despite the unexpected timing, Belly of the Beast quickly attracted attention with its vibrant Mexican‑inspired dishes infused with global techniques. However, in July 2021, Bille closed the restaurant temporarily, navigating landlord disputes and the broader upheaval in the industry.
A Pop‑Up Legacy and Second Act
Following the closure, Bille launched Chivos in Houston’s Heights neighborhood, where he spent a year refining his craft. Concurrently, he organized pop‑up dinners around Houston, steadily building buzz around his creative approach to Mexican heritage and flavors.
Finally, in November 2023, he re‑opened Belly of the Beast at a new strip‑center location in Spring. It was a triumphant comeback, garnering accolades such as a rare four star rating from TWTX.co, inclusion in the Houston Chronicle’s Top 100 restaurants and earning a coveted Michelin Bib Gourmand in 2024. That renewed success set the stage for Bille’s recognition at the 2025 James Beard Awards.
The Menu: Mexican Roots Meet Global Flair
The culinary philosophy of Belly of the Beast weaves together the bold flavors of Mexico with global influences and regional Texas ingredients. Signature dishes highlight Bille’s boundary‑crossing creativity:
- Street Corn Agnolotti: Handmade pasta filled with sweet corn and cheese, inspired by elote (Mexican street corn).
- Birria Tacos: Braised meat enveloped in cheesy tortillas, finished with salsa roja, blending homestyle and haute culinary traditions.
- Texas Wagyu with Kimchi and Tuna Tostadas with Nori: Reflecting his global palate and willingness to juxtapose unexpected flavors.
These inventive dishes honor Bille’s cultural heritage while pushing the boundaries of what elevated Mexican‑inspired cuisine can be.
A Well‑Deserved Victory
In clinching Best Chef: Texas, Bille edged out remarkable talent from Houston, San Antonio, Dallas, Austin, and Marfa — including Emmanuel Chavez of Tatemó. The Beard Foundation lauded the win as emblematic of Houston’s burgeoning culinary reputation.
Bille himself reflected on the journey: “I feel the past 20 years working in the kitchen have culminated in this recognition”. His authenticity and depth of experience clearly resonated with judges.
Texas’ Strong Showing in 2025
With his victory, Bille helped highlight Texas’s overall strength at the ceremony:
| Texas Winner | Category | Restaurant | City |
|---|---|---|---|
| Thomas Bille | Best Chef: Texas | Belly of the Beast | Spring |
| Arjav Ezekiel | Outstanding Professional in Beverage Service | Birdie’s | Austin |
| Gaido’s | America’s Classic Award | Gaido’s | Galveston |
