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Ronnie Killen, award-winning chef and a 2019 James Beard semi-finalist, opened a new Killen’s Steakhouse in Shenandoah, TX. This is his second outpost for this concept which he originally created and opened in Pearland in 2006. Killen is a Cordon-Blue trained chef, and graduated first in his class, with the Honor of Distinction.
After serving in a number of positions at top resorts and fine hotels in the U.S., he returned to Texas and began carving out a new start here and on his own. In 2005, he was named a Certified Executive Chef by the American Culinary Federation in only 5 months, and this is a process that normally takes over a year. That accreditation is currently only held by approximately 1,200 chefs in the U.S.
Shortly after opening his original Killen’s Steakhouse in 2006, the awards and praise began to pour in for his restaurant – Killen’s was called the “Ultimate Steakhouse” by the Houston Chronicle and was named one of Texas’ best steakhouses by Texas Monthly. In 2008, one of his signature desserts, Crème Brulee Bread Pudding, was named one of the Top Ten Dishes in the U.S. by Food & Wine magazine.
We couldn’t be any more excited that Chef Killen and Killen’s Steakhouse selected our city for his 2nd location, and wish to extend to him a very warm welcome to he and his team. The new Killen’s Steakhouse is located at 1700 Research Forest Drive, and is open for dinner, Monday – Thursday from 5 p.m. – 9 p.m. and Friday and Saturday from 5 p.m. – 10 p.m.