About
Meet Our Chef
Executive Chef Ronnie Killen began cooking at the age of eight and never looked back. He owned his first restaurant; Killen’s Kountry BBQ by 23 and opened Killen’s Sports Café five years later. While working part time in a fine dining establishment in Houston, a desire to pursue the culinary arts emerged and a childhood dream became a reality.
In 1997 Ronnie enrolled in the renowned Le Cordon Bleu Culinary Institute in London. This culinary institute has trained such noted people as Julia Child, Ming Tsai and Martha Stewart. None of these celebrities however had perfect scores on all of their disciplines as Ronnie did at the time of his enrollment. He graduated from the prestigious culinary academy first in his class and with the Honor of Distinction.
Our History
Located just south of Houston in Ronnie Killen’s hometown of Pearland, Texas, Killen’s steakhouse is a family owned steakhouse that serves the highest quality steak and Gulf Coast seafood. From USDA Prime Beef to Japanese Wagyu and everything in between Killen’s steakhouse has been one of Houston’s Premier dining destinations for more than a decade. Whether dining in our main dining room, hosting a private party in our wine cellar or stopping by for happy hour our attentive service and attention to detail are second to none.
The restaurant was named “Top 100 Restaurants for Best Service” by OpenTable.com and Killen’s signature dessert, Crème Brûlée Bread Pudding, was named one of the “Top Ten Dishes in the U.S.” by Food & Wine in 2008. “America’s 50 Best Steakhouses 2015” in The Daily Meal named Killen’s #13 and Zagat named the Jumbo Lump Crabcake at Killen’s Steakhouse #1 of the “10 Best Things We Ate in Houston in 2015.”
Alison Cook’s Top 100 Restaurants 2015 list named Killen’s Steakhouse #14 in the Houston Chronicle. The Houston Press Best Of issue named Killen’s the “Best Steakhouse in 2015”. It was fitting that Ronnie Killen was named “Restaurateur of the Year 2015” at the My Table Magazine Culinary Awards in October 2015 after being named its “Chef of the Year” the year before.
