Chef Thomas Bille of Spring’s Belly of the Beast Wins 2025 James Beard Award for Best Chef: Texas
Chef Thomas Bille, executive chef and co-owner of Belly of the Beast in Spring, Texas, has been awarded the prestigious "Best Chef: Texas" honor by the James Beard Foundation in its 2025 Restaurant and Chef Awards. This accolade—one of the culinary world’s most coveted—recognizes chefs who demonstrate exceptional talent, vision, and impact in their regional communities.
Bille stood out among an elite group of finalists that included:
- Emmanuel Chavez, Tatemó (Houston)
- Emil Oliva, Leche de Tigre (San Antonio)
- Regino Rojas, Purépecha (Dallas)
- Michael Anthony Serva, Bordo (Marfa)
The recognition places the spotlight not only on Bille’s innovative approach to food but also on Spring’s emerging profile as a culinary destination in Texas.
From Family Kitchen to National Acclaim
For Bille, the James Beard Award is the culmination of a lifelong culinary journey rooted in his Mexican-American heritage.
“Growing up in a Mexican household as a 1st generation American, food always played a major role in our lives,” said Bille. “Whether it was in our own kitchens at home or the multi-cultural neighbor’s house, our palettes developed a taste for different flavor profiles at a young age.”
His passion for food was nurtured early on. His father was a chef, and his mother was renowned in their family for her cooking. That early exposure to diverse cuisines and techniques led Bille to hone his craft in some of the top restaurants in Los Angeles before settling in Spring, Texas.
It was there that he and his wife, Elizabeth Bille—co-owner and Director of Operations—opened Belly of the Beast in 2020. Though the restaurant paused operations after two years for other projects, it has since returned, reigniting its creative spark and community focus.
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A Restaurant Born from Cultural Roots
Belly of the Beast is more than a dining establishment—it is a deeply personal expression of the couple’s shared vision and values.
“The food speaks for itself, with bold flavors and unique dishes drawing from our cultural upbringing and travels,” Bille explains. “We want our cuisine and service to convey the thoughtfulness and passion we have implemented in our restaurant.”
The restaurant’s menu is a fusion of global and Latin American influences, featuring standout dishes such as bluefin tuna tostadas with uni emulsion, birria wagyu tacos, and grilled shrimp with pork belly in tom yum flavors. Handmade pastas like mushroom tagliatelle and sweet corn agnolotti offer rich, comforting options, while entrées such as duck with cherry mole and wagyu filet with kimchi demi-glace showcase bold, inventive flavor profiles. To end the meal on a sweet note, desserts like passionfruit tres leches and mascarpone cheesecake add a vibrant, indulgent finish.
With a focus on seasonal produce, heirloom ingredients, and inclusive dietary options (gluten-free, vegetarian, nut-free), the menu reflects a culinary philosophy grounded in respect, creativity, and sustainability—key pillars of the James Beard Foundation’s mission.
The Meaning Behind the Medal
Founded in 1990, the James Beard Awards honor excellence in culinary arts, hospitality, and food systems across the U.S. In addition to celebrating innovation and craft, the awards spotlight individuals and organizations advancing equity, community, and sustainability in the food industry.
All award recipients receive a medallion engraved with the James Beard insignia, joining a legacy of chefs who have transformed American cuisine.
“Belly of the Beast is the expression of my personal and professional experiences, coupled with Elizabeth’s expertise in service and hospitality to deliver a dining experience through the lens of a first-generation Mexican American,” Bille said.
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What’s Next for Belly of the Beast?
With the national spotlight now on Spring, Texas, locals and visitors alike are flocking to Belly of the Beast to experience firsthand the culinary passion that earned it a James Beard Award. As the Bille team continues to push creative boundaries, their mission remains rooted in authenticity, community, and heartfelt hospitality.
“We welcome you to come experience our cuisine, our culture, our creativity, and our hospitality,” said Bille.
Tiffany Krenek has been on the My Neighborhood News team since August 2021. She is passionate about curating and sharing content that enriches the lives of our readers in a personal, meaningful way. A loving mother and wife, Tiffany and her family live in the West Houston/Cypress region.
