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 fantastic eating restaurant close to River Oaks that operated from 2012-17. Hildebrand additionally created FM Kitchen, the consolation meals restaurant that was not too long ago mixed with PKL Social. Veteran Houston diners will bear in mind his stints at fantastic eating eating places similar to Mark’s and Textile. Most not too long ago, 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 fantastic 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 hen, hen fried steak, and fried seafood. Killen sees a chance to raise the restaurant’s fare and earn a fair greater degree of recognition.
“He’s been placing his spin on Texas meals. I have been watching it from afar,” Killen tells CultureMap. “I believed it is 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 needed to carry his household — his spouse Mollye and their two daughters — again to Houston. After being linked to Killen by mutual mates, he realized that they might have a productive skilled relationship.
“We’re each in a spot the place we will help one another out,” Hildebrand says. “He’s received so much happening. I’m prepared to come back again to Houston. Character sensible, it’s an excellent match. We get alongside, and we now have a typical imaginative and prescient for increasing on what he’s already executed.”
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 desirous about methods to raise what Killen’s presents.
“Using his barbecue in numerous 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 following degree 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.”
Among 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 carry again dishes similar to fried catfish, which have been buyer favorites that fell off the menu awhile again. It’s that type of perception that chef Killen is in search of from Hildebrand.
“You very seldom get alternatives to rent individuals along with his ability degree,” Killen says. “We want a set of eyes apart from me who can take a look at the eating places and see what we want.”
Anticipate Hildebrand to concentrate on Killen’s for between six months and a yr. 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 perfect. He’s been quietly investing in tools upgrades to additional that aim. With Hildebrand on board, he hopes to attain the identical degree 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 formidable, food-focused restaurant in a small city.
“A yr 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 are actually. 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. “
