Ronnie Killen is including some critical culinary firepower to his restaurant group. Identified for his two Michelin Information Bib Gourmand institutions — Killen’s Barbecue in Pearland and Southern-inspired consolation meals restaurant Killen’s — in addition to his eponymous steakhouse, Killen has introduced on chef Ryan Hildebrand as his group’s new culinary director.
Hildebrand is well-known to Houston diners. He’s greatest identified for Triniti, a positive eating restaurant close to River Oaks that operated from 2012-17. Hildebrand additionally created FM Kitchen, the consolation meals restaurant that was just lately mixed with PKL Social. Veteran Houston diners will bear in mind his stints at positive eating eating places corresponding to Mark’s and Textile. Most just lately, he’s been the chef and proprietor of Hildee’s, a restaurant in Wimberly that closed in July.
From Killen’s perspective, Hildebrand brings abilities that pair effectively along with his personal. He is aware of positive eating and Texas culinary traditions, making him an ideal match for Killen’s, the chef’s restaurant close to Washington Avenue that’s greatest identified for dishes like fried rooster, rooster fried steak, and fried seafood. Killen sees a possibility to raise the restaurant’s fare and earn a good increased stage of recognition.
“He’s been placing his spin on Texas meals. I have been watching it from afar,” Killen tells CultureMap. “I assumed it’s going to go effectively with the Heights. It has a Bib Gourmand. He can transfer it as much as a one-star place.”
Hildebrand explains that he wished to deliver his household — his spouse Mollye and their two daughters — again to Houston. After being linked to Killen by mutual pals, he realized that they may have a productive skilled relationship.
“We’re each in a spot the place we might help one another out,” Hildebrand says. “He’s bought quite a bit occurring. I’m prepared to come back again to Houston. Character clever, it’s an important match. We get alongside, and we have now a standard imaginative and prescient for increasing on what he’s already accomplished.”
Though it’ll be a couple of month earlier than Hildebrand is in Houston full-time, he’ll quickly start spending extra time in Houston and attending to know the restaurant’s workers. The chef says he’s already occupied with methods to raise what Killen’s provides.
“Using his barbecue in several methods is one thing I need to discover,” Hildebrand says. “The constructing blocks are all there. If we’re using the brisket or sausages differently, to push it to the subsequent stage and elevate it. The core components are there for me to make the most of and construct upon. It’s able to crystalize an identification of its personal to symbolize him and his model.”
A number of the dishes Hildebrand developed for Hildee’s could also be tailored for Killen’s. For instance, the chef created a variation on the favored miso cod that makes use of Texas redfish. He additionally desires to deliver again dishes corresponding to fried catfish, which have been buyer favorites that fell off the menu awhile again. It’s that form of perception that chef Killen is on the lookout for from Hildebrand.
“You very seldom get alternatives to rent individuals along with his ability stage,” Killen says. “We want a set of eyes moreover me who can have a look at the eating places and see what we want.”
Count on Hildebrand to concentrate on Killen’s for between six months and a 12 months. From there, he plans to work with chef Killen on the group’s different eating places. As Killen mentioned in a 2024 look on CultureMap’s “What’s Eric Consuming” podcast, he desires the Pearland steakhouse to as soon as once more be thought of amongst Houston’s highest. He’s been quietly investing in tools upgrades to additional that purpose. With Hildebrand on board, he hopes to realize the identical stage of Michelin recognition for the steakhouse as his two different eating places.
For Hildebrand, the chance to concentrate on meals, cooking, and mentoring is a welcome break from the challenges of working an bold, food-focused restaurant in a small city.
“A 12 months in the past, two years in the past, 5 years in the past, perhaps Ronnie wasn’t able to do what he’s doing now,” Hildebrand says. “I wasn’t prepared both. We each at the moment are. It’s figuring out. The universe put the items collectively for me. I feel it’s going to be actually good. I haven’t been excited like this in a very long time. “
