Jared Schaller:

‍Welcome to Behind the Pyramids, the Moody Gardens podcast. I’m your host, Jared Schaller, and I’m excited for today’s guest—Executive Chef Bobby Ross of Shearn’s Seafood and Prime Steaks, located on the ninth floor of the Moody Gardens Hotel. Chef Bobby, thank you so much for joining us today.

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Executive Chef Bobby Ross:

‍Thanks for having me—glad to be here!

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Jared Schaller:

‍Let me just say, hearing the word “steaks” already has me hungry. First off, can you explain the difference between a chef and an executive chef?

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Executive Chef Bobby Ross:

‍Sure! Typically, the executive chef is at the top of the kitchen hierarchy. We handle leadership, recipe development, training, and overall operations. A chef, on the other hand, usually oversees a specific station—like at Shearn’s, someone may be dedicated just to running the grill, which is one of the busiest areas. But as executive chef, I’m responsible for everything coming out of the kitchen and making sure it meets our standards.

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Jared Schaller:

‍So you're the one making sure everything is cooked perfectly and plated right—definitely someone I need to stay on good terms with! Let’s talk about Shearn’s. The food is mouthwatering. What are some of your favorite dishes, or ones you recommend guests try?

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Executive Chef Bobby Ross:

‍One of our standout dishes right now is the Snapper Wellington. Most people are familiar with a classic Beef Wellington, wrapped in pastry—but we’ve modernized it by using fresh Gulf snapper. It’s stuffed with our signature crab meat stuffing, wrapped in puff pastry, baked to perfection, and served with a crispy, flaky crust. Inside, it's moist and flavorful seafood. It’s quickly become a guest favorite. And of course, my personal favorite on the steak side is the 16 oz. bone-in cowboy ribeye. It’s prime beef—tender, juicy, and packed with flavor. You can’t go wrong with that.

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Jared Schaller:

‍That sounds amazing. Is there a special seasoning you use at Shearn’s to bring out that flavor? I know you probably can’t give away the full secret.

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Executive Chef Bobby Ross:

‍Haha, yes—we do have a container labeled “Secret Steak Seasoning.” I’m still trying to figure out everything that’s in there myself! But the real key starts with the quality. We only use USDA Prime cuts, which means they’ve been officially graded for superior marbling and tenderness. That, plus our seasoning blend, takes it to another level.

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Jared Schaller:

‍I didn’t even realize that’s what USDA Prime meant—that it’s already been inspected and graded before it reaches you.

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Executive Chef Bobby Ross:

‍Exactly. It’s inspected at the source, and by the time it gets to us, we know it’s top quality. Then we take it from there.

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Jared Schaller:

‍Now, let’s talk steak temperature. There’s always debate about how a steak should be cooked. What's the perfect temperature, in your opinion?

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Executive Chef Bobby Ross:

‍For me, it’s medium-rare to medium—around 130 to 140 degrees internal temperature. That gives you a warm, pink center without being too rare or overdone. It’s flavorful and juicy, and you still get that great texture.

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Jared Schaller:

‍Okay, I might have to try that. I’ve only gone as low as medium-well, and even that was a step for me. But I did notice more flavor the closer I got to medium.

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Executive Chef Bobby Ross:

‍It’s worth trying! That’s usually where the flavor really starts to shine.

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Jared Schaller:

‍Let’s shift to wine. Shearn’s has a pretty extensive wine list—over six pages. How important is wine when paired with a great steak or seafood dish?

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Executive Chef Bobby Ross:

‍Very important. A great wine pairing can take a meal from good to unforgettable. The acidity, flavor, and body of the wine can enhance the herbs and spices in the food and really elevate the whole experience. It’s what sets apart a night at home from a true fine dining experience.

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Jared Schaller:

‍I definitely need to work on my pairing knowledge. Any advice for beginners?

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Executive Chef Bobby Ross:

‍A good starting point is the classic rule: red wine with red meat, white wine with seafood. From there, you can start experimenting based on flavor preferences, textures, or regional pairings.

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Jared Schaller:

‍Let’s talk about the upcoming wine dinners. You’ve got the Raymond Vineyards Wine Dinner on April 16, and the Château Buena Vista Wine Dinner on July 23. What can guests expect from these events?

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Executive Chef Bobby Ross:

‍These wine dinners are truly special. It’s not just a meal—it’s a full dining experience. We put a lot of thought into the menu, from the presentation to how the food complements the wine. It’s four courses, each perfectly paired with a selected wine, and it’s all about creating something memorable. Plus, we have a wine expert on hand to walk you through the pairings and the stories behind the wines, along with the chefs explaining the food. It’s a full sensory journey.

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Jared Schaller:

‍That sounds incredible. Definitely the kind of evening where you arrive hungry and stay a while.

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Executive Chef Bobby Ross:

‍Exactly. We don’t rush it—we want you to enjoy every bite, every sip, and really take in the moment.

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Jared Schaller:

‍How do you go about creating the menu for those wine dinners, especially with different vineyards each time?

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Executive Chef Bobby Ross:

‍Each menu reflects the journey of myself and my team—our backgrounds, the places we’ve lived and worked, the cultures we’ve experienced. It’s a true team effort, and every dish carries a piece of that story. It’s not something you’ll find at just any restaurant.

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Jared Schaller:

‍You can really feel the passion behind your work. I remember hearing about a road trip you took where you brought everything needed to ensure every plate looked amazing. That kind of dedication is inspiring.

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Executive Chef Bobby Ross:

‍Thank you. We take pride in every detail, whether it’s here at Shearn’s or even on the road. That care goes into every dish we serve.

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Jared Schaller:

‍Let’s talk atmosphere. I’ve been up to the ninth floor—it has one of the most stunning views of Galveston Island. What’s the overall vibe at Shearn’s?

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Executive Chef Bobby Ross:

‍It’s a classic fine dining experience, with a touch of old-school elegance. It’s not just about the food—it’s about the entire evening. We start you off with an amuse-bouche—a small bite to awaken your palate. Then we serve a sorbet between courses to cleanse the palate. It’s an experience from start to finish. Whether you're celebrating a birthday, a promotion, a wedding, or just having a special night out, Shearn’s offers something unforgettable. And we hear that often, especially from guests who are traveling through for cruises—they’re blown away by the view, the service, and the food.

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Jared Schaller:

‍Okay, for those who don’t know—what exactly is an amuse-bouche?

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Executive Chef Bobby Ross:

‍It’s a tiny, bite-sized appetizer designed to awaken your taste buds. We change it daily—sometimes it’s tuna tartare, sometimes beef carpaccio. It’s a chance for our team to get creative and start your meal with a spark.

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Jared Schaller:

‍That creativity really comes through. Is it important to build the menu based on seasonal ingredients and availability?

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Executive Chef Bobby Ross:

‍Absolutely. We try to keep things fresh, local, and high-quality—like using Gulf shrimp, which is hard to beat. Every product we bring in has to meet our standards before we serve it.

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Jared Schaller:

‍Nothing compares to Gulf shrimp! Alright, putting you on the spot—what’s 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 wined and dined?” Before I worked here, I came in as a guest with my family. My kids looked at me and said, “Dad, why don’t you cook like this at home?” So, if they loved it—you will too! That’s the kind of experience we aim to give every guest.

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Jared Schaller:

‍I love that. I’ve only heard great things about Shearn’s—the food, the views, the vibe. Sounds like a must-do.

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Executive Chef Bobby Ross:

‍It really is. Check out the wine dinners—they’re a unique and fun way to treat yourself or someone special. It’s a great chance to enjoy something new and unforgettable.

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Jared Schaller:

‍I’ve always wanted to try a four- or five-course meal—this sounds like the perfect opportunity to splurge and enjoy an evening out. Chef Bobby Ross, thank you so much for your time today.

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Executive Chef Bobby Ross:

‍Absolutely—thanks for having me.

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