Killen's Steakhouse Announces New Executive Chef

    HOUSTON, TX, May 12, 2017 /24-7PressRelease/ -- Killen's Steakhouse welcomes new talent to its kitchen as the restaurant announces that Steve Haug will join chef-owner Ronnie Killen and pastry chef Samantha Mendoza to lead kitchen operations.

Killen is enthusiastic to welcome Haug, who brings decades of experience, including 18 years with the Del Frisco's steakhouse group in Dallas and in Houston (most recently at Del Frisco's in The Galleria). "A couple of the guys at Killen's Steakhouse have worked with Steve and have a lot of respect for him. He has a great work ethic and people in Pearland like him," says Killen. "Besides working at one of the best steakhouses in Texas, he has a corporate restaurant background so consistency is also a strong asset that he will bring with him. And I've always loved his calamari - we'll have great calamari on our menu!"

Prior to joining Killen's Steakhouse, Haug fulfilled the role as company chef for Grazia Italian Kitchen, where he oversaw both locations in Pearland and Clear Lake. Apart from this foray into Italian food, which Haug enjoyed greatly, the chef's passion is within the steakhouse model and its heated, fast pace, which first compelled him to pursue a career in the kitchen.

"It's a science, and you must have all the pieces to make the machine work," says Haug, who shares Killen's dedication to perfectionist-level quality and consistency. "Most of all, I want people to enjoy one of the best steaks they have ever had. I have always made it a point to get to know the clientele and treat them as if they were family."

The change comes as Joe Cervantez announces his new role as Executive Chef at Brennan's of Houston. During Cervantez's two years with Killen's, he helped the team transition from the original steakhouse location to the current venue with four times the bandwidth and played a key role in overseeing daily operations, in addition to competitions and events. "I have nothing but the utmost respect for Joe and am looking forward to continuing to watch him grow within the Brennan's family," says Killen.

For more information, visit http://www.killenssteakhouse.com or follow Killen's Steakhouse on Facebook, Instagram and Twitter at @killenssteakhouse.

In 2015, after nearly a decade in operation, Ronnie Killen closed the doors to his original steakhouse and moved it into his grand "dream restaurant" two miles down the road. The new steakhouse, four times the size of the original, features a bar, wine room, banquet hall, dry age room and in-house linen service. The award-winning menu offers American and Japanese Wagyu beef, USA Prime, Texas Akaushi, and Harris Ranch All-Natural Five Diamond Beef and has been highlighted recently in Zagat's "7 Amazing Steaks Around the U.S." and "The 10 Best Dishes in Houston 2015" by Houston Press. Killen's decadent sides desserts have also garnered awards, including his crème brûlee bread pudding, which was featured in "Best Restaurant Dishes" by Food & Wine Magazine in 2008. Since opening its doors in 2006, Killen's Steakhouse has received numerous national and local accolades, including being named "Best Steak in the U.S." by Food & Wine, "Best Steakhouses in the U.S." by Travel & Leisure, Gayot, and The Daily Meal (#6), "13 Best Steakhouses in the South" by Country Outfitter, "Favorite Steakhouses in Texas" by Texas Monthly, and "Best Steakhouse in Houston" by Houston Press. The steakhouse ranked #14 on Houston Chronicle food critic Alison Cook's Top 100 Restaurants of 2015 and in 2014 and 2015 My Table Magazine named Ronnie Killen Best Chef and Best Restaurateur, respectively.

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