Introduction to Ronnie Killen’s New Venture
Ronnie Killen, a renowned chef and owner of two Michelin Guide Bib Gourmand establishments, Killen’s Barbecue and Killen’s, as well as his eponymous steakhouse, has brought on chef Ryan Hildebrand as his group’s new culinary director. This move is expected to elevate the culinary experience at Killen’s restaurants, particularly at Killen’s, the chef’s restaurant near Washington Avenue.
Who is Ryan Hildebrand?
Hildebrand is a well-known chef in Houston, famous for his fine dining restaurant Triniti, which operated from 2012 to 2017. He has also created FM Kitchen, a comfort food restaurant, and has worked at several other fine dining restaurants, including Mark’s and Textile. Most recently, he was the chef and owner of Hildee’s, a restaurant in Wimberly that closed in July. Hildebrand’s expertise in fine dining and Texas culinary traditions makes him a perfect fit for Killen’s group.
The Partnership Between Killen and Hildebrand
From Killen’s perspective, Hildebrand brings skills that complement his own. Killen sees an opportunity to elevate the restaurant’s fare and earn an even higher level of recognition. Hildebrand, on the other hand, wanted to bring his family back to Houston and was connected to Killen by mutual friends. They realized that they could have a productive professional relationship, with Hildebrand stating, "We’re both in a place where we can help each other out."
Plans for the Future
Although it will be about a month before Hildebrand is in Houston full-time, he will soon begin spending more time in Houston and getting to know the restaurant’s staff. Hildebrand is already thinking about ways to elevate what Killen’s offers, including utilizing Killen’s barbecue in different ways. He plans to adapt some of the dishes he developed for Hildee’s, such as a variation on the popular miso cod that uses Texas redfish, and bring back customer favorites like fried catfish.
Expectations and Goals
Killen is looking for Hildebrand to bring a fresh perspective to the restaurant, stating, "You very seldom get opportunities to hire people with his skill level. We need a set of eyes besides me who can look at the restaurants and see what we need." Hildebrand is expected to focus on Killen’s for between six months and a year before working with Killen at the group’s other restaurants. The goal is to achieve the same level of Michelin recognition for the steakhouse as Killen’s other two restaurants.
Conclusion
The partnership between Killen and Hildebrand is an exciting development in the Houston culinary scene. With Hildebrand’s expertise and Killen’s vision, the future of Killen’s restaurants looks bright. As Hildebrand stated, "A year ago, two years ago, five years ago, maybe Ronnie wasn’t ready to do what he’s doing now. I wasn’t ready either. We both are now. It’s working out. The universe put the pieces together for me. I think it’s going to be really good. I haven’t been excited like this in a long time."
