2025 James Beard Best Chef-Texas Thomas Bille on creating great food through the lens of a first generation Mexican American, risking everything on a dream, and rebuilding after losing it all

Chef Thomas Bille describes his cooking at his suburban Houston restaurant Belly of the Beast as driven by “a love for food that warms your soul and speaks to our ancestors.” A child of Mexican immigrants, Bille grew up with great food – his father was a professional chef and his mother a fabulous home cook – and as a self-described latchkey kid he was making French toast and spaghetti for himself by the age of 8. He went on to attend cooking school, then got most of his experience in Los Angeles before moving to Texas and opening Belly of the Beast. He was on the verge of financial disaster when, finally, recognition came, and with it, the crowds. Then he had to rebuild after a hurricane ravaged his restaurant. In awarding Belly of the Beast a Bib Gourmand, the Michelin Guide, noted that the “twists and turns” in his Mexican inspired cooking, “make for immensely satisfying courses that feel bold and balanced.” And where else will you find Wagyu birria?

 

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