Story

Growing up in a Mexican household as a 1st generation American, food always played a major role in our lives. 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.

Chef Thomas Bille got an early start in the kitchen with his dad being a chef and his mother an amazing cook. Chef Thomas worked at top restaurants in Los Angeles and settled down in Spring, Texas to fulfill his lifelong dream of opening a restaurant. Belly of the Beast first opened in 2020 and took a hiatus after 2 years of service to pursue other projects.

Belly of the Beast is now back with the same love and passion as before. We welcome you to come experience our cuisine, our culture, our creativity, and our hospitality. We look forward to seeing you soon.