Jared Schaller:

Welcome to Behind the Pyramids, a Moody Gardens podcast. I'm your host, Jared Schaller, and I’m very excited about today’s guest — Executive Chef Bobby Ross of Shearn’s Seafood and Prime Steaks, located on the ninth floor of the Moody Gardens Hotel. Thank you so much, Chef Bobby, for taking the time to speak with me.

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Executive Chef Bobby Ross:‍

You're welcome! I'm very excited to be here.

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Jared Schaller:

Just saying “steaks” already has me hungry. First off, Chef Ross, can you explain the difference between a chef and an executive chef?

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Executive Chef Bobby Ross:

Sure. An executive chef is typically at the top of the kitchen hierarchy, especially in a restaurant or hotel setting. We're more focused on leadership — teaching, developing recipes, guiding the kitchen. A chef, on the other hand, usually runs a specific station. At Shearn’s, for example, the grill station is the busiest, and we have a chef who oversees the daily operations there.

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Jared Schaller:

So as executive chef, you're the one overseeing it all and making sure the food is prepared just right. Let’s talk about steaks — mouthwatering stuff. Tell us about the food. I love steak, I love seafood... honestly, I love just about everything. What are some of the top dishes you'd recommend?

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Executive Chef Bobby Ross:

One of our best new dishes is the Snapper Wellington. It’s a twist on the classic Beef Wellington. Instead of beef, we use Gulf snapper stuffed with our crab meat stuffing. Then we wrap it in puff pastry and bake it until it has that crispy, flaky crust. Inside, it’s moist and fresh — guests love it. On the steak side, my personal favorite is the 16-ounce bone-in Cowboy Ribeye. You really can’t go wrong with it — it’s one of our most popular dishes.

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Jared Schaller:

You can never go wrong with a steak. Do all the steaks have a special Shearn’s seasoning or something that makes them stand out? I know there may be some secret recipes involved.

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Executive Chef Bobby Ross:

Absolutely. First off, it starts with the cut — we only serve USDA Prime steaks. That means they’re graded for quality and marbling before they even get to us. And yes, we do have a big container labeled “Secret Steak Seasoning.” I'm still trying to figure out everything in there myself, but it’s definitely the good stuff.

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Jared Schaller:

I didn’t even realize that’s what USDA grading meant. Do you personally inspect all the steaks when they arrive?

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Executive Chef Bobby Ross:

No, the USDA does that at the processing plant. By the time we receive them, they’ve already been inspected and approved for that prime grade.

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Jared Schaller:

Let’s talk steak temperatures. People have strong preferences, and chefs have their own opinions, too. What’s the ideal temperature for a steak?

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Executive Chef Bobby Ross:

For me, it’s medium rare to medium — cooked to about 131 to 140 degrees. That gives you a warm pink center. It’s not too rare, not too overdone. I think it’s the sweet spot where you really get the best flavor and texture.

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Jared Schaller:

Okay, I might need to try that. Medium well is the lowest I’ve ever gone. When I moved from well-done to medium well, I realized it actually does taste better. Maybe I’ll keep pushing further. Now let’s talk wine. I did a little research, and Shearn’s has a pretty extensive wine menu — more than six pages! How important is wine pairing when it comes to steak?

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Executive Chef Bobby Ross:

Wine pairing is huge. When you start to appreciate wine, it can really elevate your meal. The acidity and complexity of a good wine can enhance the herbs and spices we use on the steak. It takes the experience to the next level.

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Jared Schaller:

So it increases that deliciousness level?

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Executive Chef Bobby Ross:

Exactly. For those just starting out, stick with the basics — red wine with dark meats, white wine with seafood. Start there, then build on it as your palate grows.

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Jared Schaller:

That leads perfectly into my next topic. Shearn’s is starting to host some special wine dinners this year. I saw Raymond Vineyards is coming on Wednesday, April 16, and the Boisset Collection wine dinner is Wednesday, July 23. Both start at 6:30 PM. What can guests expect from these events?

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Executive Chef Bobby Ross:

Our first wine dinner last year really wowed our guests — that was their word, “wow.” It’s not just about the food and wine pairing, but the full presentation, the thought behind each course, and how everything works together. We put a lot of love and creativity into the menu. It’s not just dinner — it’s a full dining experience.

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Jared Schaller:

Sounds like something that would definitely make you want to come back. I looked at the menu — four courses, each with a different wine pairing. It sounds like I better show up hungry and ready to enjoy a few hours.

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Executive Chef Bobby Ross:

Exactly. It’s not rushed. We want everyone to relax, take their time, and enjoy. We’ll have a wine expert to talk about the pairings, and I’ll be there to guide you through the food. It’s a great night out.

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Jared Schaller:

How do you come up with the menu?

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Executive Chef Bobby Ross:

For me, it’s a reflection of my journey and my team’s journey — places we’ve lived, cooked, traveled. We bring those influences together. There’s a lot of culture, collaboration, and creativity involved. It’s a menu you won’t find just anywhere.

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Jared Schaller:

Let’s talk atmosphere. I’ve been up to the ninth floor — the view of Galveston Island is one of a kind. What's it like dining at Shearn’s?

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Executive Chef Bobby Ross:

It has an old-school fine dining vibe — not just about the food, but the whole experience. We start with an amuse-bouche to tease your palate, then after the appetizer, we serve a sorbet to cleanse it. You're getting the full dining journey, step by step. The food, the service, the view — it all comes together. I love hearing guests say, “Wow,” especially those just visiting Galveston before a cruise. That’s the goal.

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Jared Schaller:

That sounds fantastic. For those who might not know — what’s an amuse-bouche?

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Executive Chef Bobby Ross:

It’s a small, bite-sized appetizer, kind of a little surprise to kick things off. It changes daily, just a little taste to get you ready for the meal.

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Jared Schaller:

What’s your favorite amuse-bouche?

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Executive Chef Bobby Ross:

It depends on availability and the season. Sometimes we do tuna tartare, sometimes beef carpaccio. It’s also a time for my team to get creative — a learning moment for them and a fun part of the process.

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Jared Schaller:

Is seasonality important when planning the menu at Shearn’s?

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Executive Chef Bobby Ross:

Absolutely. We use Gulf shrimp, and we always try to source local and fresh ingredients. Everything we bring in has to meet our quality standards before we serve it.

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Jared Schaller:

Nothing beats Gulf shrimp.

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Executive Chef Bobby Ross:

Completely agree.

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Jared Schaller:

Okay, I’m putting you on the spot. Give me your best pitch. Why should someone spend their evening at Shearn’s?

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Executive Chef Bobby Ross:

I always ask myself, “How would I want to be treated when I dine out?” I actually dined at Shearn’s before I started working here — came with my family, my dad, my kids — and they looked at me and said, “Dad, why don’t you cook like this at home?” So if they love it, I’m pretty sure everyone else will, too. It even makes me step up my game at home!

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Jared Schaller:

I’m definitely going to check it out. I’ve heard nothing but good things — the food, the vibe, the views at night all sound incredible.

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Executive Chef Bobby Ross:

Absolutely. Come check it out, especially the wine dinners. It’s a fun, memorable way to spend time with someone — just relax and enjoy yourself.

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Jared Schaller:

I’ve always wanted to do a full four- or five-course meal, so that sounds like a great excuse to splurge a little. Thanks again, Executive Chef Bobby Ross of Shearn’s Seafood and Prime Steaks. I appreciate your time!

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Executive Chef Bobby Ross:

Most definitely. Thanks for having me!

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