Our Team
At Belly of the Beast, every experience begins with our people.
We are a small, passionate team brought together by a shared love of food, hospitality, and community. From the kitchen to the dining room, each member of our team plays an essential role in creating the thoughtful and welcoming experience we want every guest to feel.
Our culture is rooted in respect, collaboration, and genuine care, for our craft, for one another, and for every person who walks through our doors. We believe exceptional hospitality is found in the details: preparing each dish with intention, welcoming guests with warmth, supporting one another through every service, and taking pride in the work we do together.
Belly of the Beast is more than a restaurant. It is a family-owned business built through resilience, creativity, and a deep commitment to our community.
Alan Juarez
Sous Chef
As Sous Chef, Alan Juarez is an essential part of the Belly of the Beast kitchen. His consistency, attention to detail, and collaborative spirit help bring Chef Thomas Bille’s vision to life while supporting the team through every service. Alan’s dedication to his craft reflects the care and intention behind every dish we serve.
Esteban Garcia
Lead Server & Beverage Creative Artist
Esteban Garcia brings warmth, attentiveness, and creativity to every guest experience at Belly of the Beast. As a lead server and a creative force behind our beverage program, he crafts thoughtful cocktails using sake, soju, and wine that complement Chef Thomas Bille’s cuisine and reflect the restaurant’s distinctive point of view.
Simone Matta
Lead Server & Wine Curator
Simone Matta brings knowledge, warmth, and genuine care to the dining experience at Belly of the Beast. As a lead server and wine curator, he thoughtfully selects wines that complement Chef Thomas Bille’s cuisine while guiding guests toward pairings that make each meal feel personal and memorable.