Bruce received his bachelor’s degree in business and restaurant management from James Madison University in Harrisonburg, Virginia; going on to graduate with honors from the Culinary Institute of America in 1982, finishing in the top ten of his class.

    Bruce Molzan began his professional career in Houston in 1983 in the downtown Hyatt-Regency Hotel. From the Hyatt he moved to the newly opened Warwick Post Oak, now the Doubletree, to work with the chef de cuisine. Offered his own kitchen at SRO, a new restaurant developed by a group of Houston businessmen, Molzan was enthusiastic at the prospect of creating a food philosophy and menu which was entirely his own. The owner’s vision for the restaurant mirrored his exactly, “…fresh, high quality, regional ingredients, creatively presented,” states Molzan.

    An opportunity to study with acclaimed Chef Wolfgang Puck further refined and underlined Molzan’s instinctive understanding of the future for good restaurant food. The emphasis shifted to preparing the freshest ingredients, using innovative techniques, moving away from heavy sauces that mask flavors, enhancing his food with light, flavorful, natural sauces and the spices and herbs of the Southwest.

    Bruce and Susan Molzan came to Ruggles Grille in June 1986, as part owners and chefs. Their first task was to re-vamp the menu, incorporating thier personal philosophy - a style, which enabled them to triple his business in less than one year. In December 1987, Bruce and Susan Molzan became sole proprietors of the restaurant.

    Bruce Molzan competed in the American Culinary Gold Cup Bocuse D’Or in September 1988; he was voted Best Chef of the Year, 1989 by his peers in Houston; his culinary talents are acknowledged in Sarah Jane English’s TOP CHEFS IN TEXAS, and he was featured as guest chef on Cunard’s famed Sea Goddess. In April 1993, Bruce Molzan took his place among the elite Texas’ food and wine industry when he was added to the ranks of Who’s Who in Food and Wine in Texas. Bruce Molzan was also elected in August 1993 to the alumni board of the Culinary Institute of America. His recipes have appeared in Texas Monthly, Food & Wine magazine and the Living Arts Section of the New York Times.

    In September of 1997, Grille 5115 opened at Saks Fifth Avenue in the Galleria. This was a departure from the original Ruggles concept. Located on the Second floor of Saks in the Galleria shopping complex, the design has a familiar New York Bistro look at the busy lunch time but reflects a somewhat silky-smooth diversion from Westheimer in the evening. Although the ambiance is different, the food is all Ruggles!