The James Beard Foundation held its annual ceremony this past Monday night inside the Lyric Opera in Chicago. The James Beard Awards are among the top honors in the culinary world, with categories highlighting the best of the best restaurants, restauranteurs, chefs, beverage programs, and hospitality.
The awards include Best Chef for national regions. This year, Best Chef of Texas, was secured by Thomas Billie, chef and owner of Belly of the Beast in Spring. Continue the article for a look inside his Spring restaurant.
Belly of the Beast
Chef Thomas Billie and wife, Elizabeth, originally opened Belly of the Beast in Old Town Spring in February 2020. In July 2021, however, the two were forced to put the restaurant on hiatus in wake of the pandemic. In November 2023, the husband and wife reopened the restaurant in larger, yet nondescript bistro-style location inside a Spring strip-center.
With Elizabeth’s service and hospitality service expertise, at Belly of the Beast Chef Thomas masterfully creates Mexican-New American dishes inspired by his heritage, upbringing as a first-generation American, and travels.
Available for dinner only, plates here range from the familiar – with elevated takes on Birria tacos and empanadas – to more globally-influenced dishes like Saag Paneer Mole Verde, Street Corn Agnolotti, and Cherry Mole Duck.
Belly of the Beast has earned multiple awards and accolades in its brief lifespan, including a Michelin Bib Gourmand in 2024.
BOTB plates that have received the most recognition include the Saag Paneer Mole Verde, Cherry Mole Duck, Peach and Burrata, Spanish Octopus, and Carne Asada. Michelin also praised its passionfruit-infused Tres Leches cake. Note, the restaurant’s menu is seasonal, so some items may not be available.
Walk-ins are accepted at Belly of the Beast, but you should probably play it safe and make a reservation beforehand.
📍 5200 Farm to Market 2920 #180
📅 5 pm – 9 pm Wednesday – Saturday; closed Sunday – Tuesday
About James Beard Award Winner Thomas Billie
Son of a chef, Chef Thomas’ professional journey began in Flying Food Group airline catering in 2007. The chef would go on to work his way up the ladder in Los Angeles, progressing from Banquet Sous Che to Restaurant Sous Chef and eventually Chef de Cuisine at Ford’s Filling Station at The Ritz-Carlton & JW Marriot.
In 2015, Billie worked as Sous Chef with Chef Tim Hollingsworth at Otium in Downtown Los Angeles, where he would work his way up to Executive Sous Chef.
A few years later, Chef Thomas settled in Houston. Here he worked under Chef Hugo Ortega for a brief stint at Sous Chef at Xochi then later as Executive Chef at Chivos before leaving to work on opening Belly of the Beast.