i. Biography
Ronnie Killen’s work sits between barbecue and steak, with steak singled out as a specialty in 2017. In Pearland, Texas, that line of cooking is attached to Killen's Steakhouse, where he serves as Executive Chef.
The Climb
Training at Le Cordon Bleu London in 1997 marked an early commitment to technique, precision, and a professional kitchen standard. That foundation carried into the Head Chef role at Hyatt Regency in Austin, Texas, where Ronnie Killen built experience in a high-pressure hotel environment. Ownership followed service work: Ronnie Killen became owner / restaurateur of Killen's restaurants, including Killen's Steak House and Killen's Burgers, with his name now tied to multiple Texas operations.
Today
At Killen's Steakhouse in Pearland, Texas, the executive chef role keeps Ronnie Killen focused on the same core work that defines the business: barbecue and steak.
In Their Words "I had the idea that I would open a restaurant because I loved to cook and make people happy with my food."
Recognition
Ronnie Killen has received Honor of Distinction from Le Cordon Bleu Culinary Institute (1997). Among Ronnie Killen’s honors is Restaurateur of the Year.
Profile updated July 2026
FAQ
Asked of Ronnie
What is Ronnie Killen's current role?
As of 2026, Ronnie Killen is Executive Chef.
Where did Ronnie Killen train or study?
Ronnie Killen trained at Le Cordon Bleu London.
What recognition has Ronnie Killen received?
Restaurateur of the Year.
