The Beast has claws. Chef Thomas Bille of Belly of the Beast restaurant took home Best Chef Texas at the 2025 James Beard Foundation Restaurant and Chef Awards presented in Chicago Monday night. The executive chef of the seasonally-driven, Mexican-inspired restaurant in Old Town Spring was the only Houston-area chef or restaurant to score a 2025 Beard Award, widely considered the most prestigious culinary honor in America.
In an evening dominated by moving stories of multiculturalism and immigrant experiences, Bille’s win was one to savor. Growing up in a Mexican household as a first-generation American, Bille told reporters it was a privilege to share his heritage and culture through his work at Belly of the Beast whose menu is deeply rooted in Mexican cooking.
The restaurant he runs with his wife Elizabeth Bille, director of operations, has been recognized with a Bib Gourmand honor in the first Michelin Guide survey of Texas last year. Bille now tops that off with his Best Chef Texas James Beard award – an experience he called amazing.
“I feel that the past two years working in the kitchen has culminated into this,” he said.
In the category of Best Chef Texas, Bille was up against fellow nominees Emmanuel Chavez of Tatemo in Houston, Emil Oliva of Leche de Tigre in San Antonio, Regino Rojas of Purepecha in Dallas, and Michael Anthony Serva of Bordo in Marfa. Houston had two other shots at a Beard Award: Best New Restaurant finalist Ema (CasaEma) and Outstanding Wine and Beverages Program nominee March. Both categories went to others.
The last time Houston brought home a chef award was in 2023 when Benchawan Jabthong Painter was named Best Chef Texas for her work at Street to Kitchen.
Only one other Texas restaurant received a 2025 Beard Award. That distinction went to Arjav Ezekiel, named Outstanding Professional in Beverage Service for his work at Birdie’s in Austin.
When asked if his win puts Spring on the world’s culinary map, Bille quickly responded: “It is now.”
Here are the winners of the 2025 James Beard Foundation Restaurant and Chef Awards announced Monday night:
Outstanding Restaurateur: Lee Hanson and Riad Nasr, Frenchette, Le Veau d’Or, and Le Rock, New York, NY
Outstanding Chef: Jungsik Yim, Junsik, New York, NY
Outstanding Restaurant: Frasca Food and Wine, Boulder, CO
Emerging Chef: Phila Lorn, Mawn, Philadephia
Best New Restaurant: Bucheron, Minneapolis, MN
Outstanding Bakery: JinJu Patisserie, Portland, OR
Outstanding Pastry Chef or Baker: Cat Cox, Country Bird Bakery, Tulsa, OK
Outstanding Hospitality: Atomix, New York, NY
Outstanding Wine and Other Beverages Program: Charleston, Baltimore, MD
Outstanding Bar: Kumiko, Chicago, IL
Best New Bar: Identidad Cocktail Bar, San Juan, PR
Outstanding Professional in Beverage Service: Arjav Ezekiel, Birdie’s, Austin, TX
Outstanding Professional in Cocktail Service: Ignacio “Nacho:” Jimenez, Superbueno, New York, NY
Best Chef California: Jon Yao, Kato, Los Angeles, CA
Best Chef Great Lakes: Noah Sandoval, Oriole, Chicago, IL
Best Chef Mid-Atlantic: Carlos Delgado, Causa and Amazonia, Washington, DC
Best Chef Midwest: Karyn Tomlinson, Myriel, St. Paul, MN
Best Chef Mountain: Salvador Alamilla, Amano, Caldwell, ID
Best Chef New York State: Vijay Kumar, Semma, New York, NY
Best Chef Northeast: Sky Haneul Kim, Gift Horse, Providence, RI
Best Chef Northwest and Pacific: Timothy Wastell, Antica Terra, Amity, OR
Best Chef South: Nando Chang, Itamae AO, Miami, FL
Best Chef Southeast: Jake Howell, Peninsula, Nashville, TN
Best Chef Southwest: Yokata Martin, Lom Wong, Phoenix, AZ Best Chef Texas: Thomas Bille, Belly of the Beast, Spring, TX
