Ronnie Killen began cooking at the age of eight, and he’s never looked back. In 1997 Killen enrolled in the renowned Le Cordon Bleu Culinary Institute in London, and went on to work at resorts around the world. In 2003, Killen returned to his roots, accepting the post of executive chef at Brenner’s Steakhouse, and in 2006 opened the acclaimed Killen’s Steakhouse in his hometown of Pearland. Since its inception, the restaurant has gained numerous awards and achieved resounding praise. In 2014 Killen opened the much buzzed-about Killen’s Barbecue in Pearland, located in a former school cafeteria and a stone’s throw from the high school
in which he graduated. In recent years, in addition to adding two Killen’s Barbecue outposts to NRG Stadium, the restaurateur expanded his culinary empire to Houston proper, where he has opened his fourth restaurant – Killen’s STQ. The menu is inspired by dishes Killen has developed and served at culinary competitions over the years.
How’d you learn to cook?
Grandmother and Aunt Margie.
What’s the first recipe you ever mastered?
What ingredient can you not live without in the kitchen and why?
Unsalted butter – it makes everything taste better.
What utensil can you not live without?
Favorite affordable wine?
Caymus Domaine Serene.
Favorite place for dessert?
Is there a food you won’t eat?
What is your comfort food?
What would be your last meal?
Fried chicken, mashed potatoes with gravy and green beans.
What do you see as the next food trend?
At home, what do you keep on hand to serve drop-in guests?
I send them to my restaurants.
What would people be surprised to find in your home refrigerator?
A1 Steak Sauce.
Is there a particular food that is underappreciated?
And what would you do to help its reputation?
A simple mashed potato – teach people how to make them RIGHT.