Story

Growing up in Mexican households as first-generation Americans, food was always at the heart of our lives. From our family kitchens to the homes of our multicultural neighbors, we developed an appreciation for diverse flavors, traditions, and the way food brings people together.

Chef Thomas Bille discovered his passion for cooking at an early age, inspired by his father, a chef, and his mother, an exceptional home cook. After honing his craft in some of Los Angeles’ top kitchens, Thomas settled in Spring, Texas, where he fulfilled his lifelong dream of opening a restaurant.

Belly of the Beast first opened in 2020, earning a devoted following before taking a two-year hiatus to pursue new opportunities and continue evolving. Today, we are proud to be back—guided by the same love and passion, with an even deeper commitment to our Mexican-American roots, seasonal ingredients, thoughtful creativity, and heartfelt hospitality.

We invite you to experience our cuisine, our culture, and our story. Welcome to Belly of the Beast.