Chef Bruce Molzan

Business tripled in less than a year when Chef Bruce Molzan became chef of Ruggles Grill in 1986. There was something about his unmistakable touch of the Southwest, especially where the distinct flavors of chilies, peppers and other regional spices came through. Critics have described Bruce's foods as everything from California to New Southwestern, but the truth is in between. Ruggles Grill is hands down Houston's beloved fine-dining establishment and is renowned for its Sunday Jazz Brunch. Bruce is now sole proprietor of Ruggles Grill and has since opened Ruggles Grille 5115 and Ruggles Café Bakery. They, too, have been instant hits. As he notes, their ambience is different and perhaps more relaxed, but the food is all Ruggles, a style that he calls age-old with new Southwestern influences. Bruce may be called a triple threat: He has a degree in business, is an honors graduate of the Culinary Institute of America and has refined his style studying with the noted Wolfgang Puck. He's been featured in numerous national publications, elected to Who's Who in Food and Wine in Texas and once competed in the Bocuse d'Or, which names America's top native-born chef.