As executive chef at Moody Gardens Hotel, Spa and Convention Center in Galveston, Robbin Murphy works closely with groups.
How does F&B programming contribute to Moody Gardens’ strengths as a group property?
Our F&B program is exceptional because we are able to cater to groups of every size and type, which includes corporate, social, associations, government and medical. We offer fine dining with Shearn’s Seafood and Prime Steaks, casual concepts Cafe in the Park and the Garden Restaurant, lobby and pool bars, Moody Brews and Blossom’s Creamery. Having 103,000 square feet of meeting space allows us to cater events for up to 5,000 people. Along with the convention center and hotel meeting spaces, we offer catering in our unique on-site venues such as Colonel Paddlewheel Boat, Palm Beach, Visitor’s Center and Aquarium Pyramid. We use our own catering menus, with customization to fit a group’s budget.
Describe Galveston’s culinary scene overall.
With new restaurants moving in and younger chefs pushing the boundaries of cooking, the scene is exploding and evolving right now. Galveston’s sustainable fishery is just incredible, with fishermen and shrimpers truly elevating the freshness of the seafood catch. There’s also great cooperation with local farmers, and local ranchers raising cattle and hogs, that’s helping supply Galveston and surrounding areas with farm-to-fork fare.
What are some of your favorite dining or after-hours spots on the island that would work for groups?
Operating for over 100 years and now in its fourth generation, Gaido’s Seafood Restaurant is a Galveston institution, with sister restaurant Nicks Kitchen and Beach Bar next door. Rudy and Paco is another Galveston favorite.