Bruce Molzan

Bruce Molzan, Executive Chef at Ruggles Grill is a classically trained Chef and food artisan that graduated with honors from the Culinary Institute of America in Hyde Park, New York. At the beginning of his career he trained alongside other star chefs such as Wolfgang Puck at Spago, Hubert Keller at Fleur De Lys, Jeremiah Tower at Stars, and Joel Robuchun at Jamin, Paris. In 1982 Molzan ventured to Houston and at the young age of 26, Molzan found the perfect canvas to express his culinary creativity by acquiring Ruggles Grill.

At Ruggles Grill, Molzan created a new American eatery that became recognized nationwide for innovative Southwestern cuisine. Ruggles Grill has been featured in Food and Wine, Bon Appetit, London Financial Times, Great Chefs Great Cities Series among other local Houston publications and news.

As a Houston Chef icon, Molzan is called upon to cook for key political figures and celebrities and has participated in many community and philanthropic events such as Taste of the NFL, Dennis Quaid Charity Weekend, LLS fundraisers and many others.

Today, Ruggles Grill boasts a new, upscale menu that embodies farm-to table practices that were initiated at Ruggles Green. Chef enjoys the personal touch of Houston, buying organic and natural ingredients; he strives to work with local farmers and has a partnership with a large network of small-scale, local farmers. He strongly believes in supporting the community and environment by using local, sustainable produce and green products.