Kres Chophouse

Kres Chophouse Source. Service. Style A steak isn't just a piece of meat. A chophouse isn't just a steakhouse. We don't just say quality, we mean it. The search is never ending.
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At Kres, you'll be charmed by the freshest steak, seafood and ingredients prepared by the best damn chefs around. THIS IS NOT YOUR FATHER’S STEAKHOUSE! Creative & modern, while still honoring the classics, Kres Chophouse is an independent steakhouse that crosses the traditional boundaries to deliver extraordinary value and a “historic” dining experience. SOURCE
Our Prime Beef is aged in house and

hand cut to order. Ultra fresh Florida coastal fish and regional seafood is delivered daily. Our mission is to obtain the finest quality at the best value for our guests. SERVICE
Our servers embody a professionalism and commitment to excellence that has become our trademark. Their attentiveness and genuine interest ensure a polished presentation that is never pretentious or pushy. We want you to have fun! STYLE
We’ve seamlessly paired the present and the past, combining a modern and elegant décor with the striking architecture of a 1930’s landmark building. Original artwork and an upscale bar lend a modern, eclectic flair to our classic space. Come join us for a unique experience.

09/03/2026

Coming in out of that Florida heat? We've got just the thing.
Roederer Estate Rosé sparkling from Anderson Valley — $15 by the glass, $58 by the bottle.
The perfect pour 🥂

08/06/2026

House-made maître d' butter. Garlic. Shallots. Mushrooms cooked down and finished with a brandy flambé.
The duxelle behind our Filet Wellington.
A labor of love. It takes time, and this is only the beginning.

08/04/2026

Our wild mushroom duxelles, made from scratch. Meet the layer that makes the Filet Wellington what it is.

08/02/2026

Come have a ribeye the way it’s supposed to be cooked.

07/31/2026

The sear. The rest.
What comes next?
Stay tuned.

Sterling Gilkey's path to Kres Chophouse is a story shaped by family, music, and a natural gift for connecting with peop...
07/31/2026

Sterling Gilkey's path to Kres Chophouse is a story shaped by family, music, and a natural gift for connecting with people. Born in California and raised in Orlando since he was eight, Sterling got his start in the restaurant world thanks to his stepfather, a longtime kitchen manager who pushed him toward hospitality after high school. That little nudge landed him his first job as a host at Ruby Tuesdays at 17, and he hasn’t looked back since.

Over the years, Sterling has worked at some of Orlando’s most well-known spots, including T-Rex, The Boathouse at Disney Springs, and Reunion Resort. He also spent time bartending and training with Texas de Brazil, even helping open new locations in Tacoma, Washington and Buffalo, New York. He found his way to Kres almost by accident in 2021, after taking a date to dinner and realizing just how special the place was. Nearly five years later, he’s built a loyal following of regulars who come in just to sit at his table, knowing they’ll get great service and a real conversation.

When he’s not at Kres, Sterling is making music and staying plugged into Orlando’s downtown scene, a passion he pours just as much heart into as his work. What he loves most about Kres is the people. He looks up to Chef Mary as a mentor and speaks highly of owner Dave, who treats the staff like family. For Sterling, Kres isn’t just a job, it’s a team that shares his passion and his belief that great hospitality always comes down to the people.

07/31/2026

Everybody has an opinion on the ribeye cap.�Some want it thick. Some want center cut.�So we’re asking… Cap or no cap?�Let us know below

07/06/2026

Behind the scenes of our famous Filet Wellington.

We’ll see you tonight.

06/26/2026

Our 60-day wet-aged prime ribeye. Hand-trimmed daily.

06/25/2026

Rest time matters. Every cut. Every night. It’s why the first bite at Kres tastes the way it does.

Join us tonight for dinner.

Chilet Davilmar's story is one of family, heritage, and a deep love for food. Born and raised in Haiti, he moved to the ...
05/23/2026

Chilet Davilmar's story is one of family, heritage, and a deep love for food. Born and raised in Haiti, he moved to the United States in 2023, bringing with him a lifetime of memories from his mother’s kitchen. She was the one who taught him to cook, and her dishes, especially her seafood soup and traditional Haitian rice, are the ones he holds closest to his heart.

When Chilet arrived in Orlando, Kres Chophouse became his very first job in America. He found the opening online, applied, and was welcomed in by Chef Mary, who took him under her wing and taught him the ropes. Nearly three years later, he’s become one of the most versatile members of the kitchen team, working every station with ease, though pantry and the line are where he feels most at home. Whenever things get busy, he’s always the first to jump in and help a teammate, something his coworkers know and appreciate.

Outside of work, Chilet is a lifelong soccer player, a passion he brought with him from Haiti. Since coming to the U.S., he’s also discovered new favorites like chicken piccata and a good steak. At Kres, he brings the same warmth, humility, and hard work he learned growing up at home, making him a valued part of the family the Kres team has built together.

Address

17 West Church Street
Orlando, FL
32801

Opening Hours

Monday 11:30am - 11pm
Tuesday 11:30am - 11pm
Wednesday 11:30am - 11pm
Thursday 11:30am - 11pm
Friday 11:30am - 12am
Saturday 4pm - 12am
Sunday 5pm - 11pm

Telephone

+14074477950

Website

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