clock menu more-arrow no yes

Filed under:

Houston Chef Arrested on Charges of Indecency With a Child

New, 1 comment

Ruggles Black owner Bruce Molzan was held on $10,000 bond

Bruce Molzan
Ruggles Black/Facebook

Last week, Houston chef and restaurateur owner Bruce Molzan was arrested and charged with two counts of indecency with a child.

Harris County court records indicate that Molzan, who owns Houston restaurant Ruggles Black, was arrested on the charges on April 4, and was booked into jail the following day. On April 6, he paid a $10,000 bond for each charge, and was released ahead of his arraignment. At a hearing on Monday, Molzan was accused of sexually assaulting two children under the age of 17, according to Click2Houston.

In a statement provided to ABC13, Molzan’s attorney Joel Androphy denied the allegations and claimed that the charges were filed in an attempt to gain “leverage” in Molzan’s child custody case. “There is no better way of gaining leverage in a child custody matter than by filing false complaints,” Androphy told the station. “We are prepared to deal with it and we are confident going forward that we can show the grand jury these charges are false. There won’t be an indictment and the charges will be dismissed. Family court is a cesspool for these types of allegations.”

This is yet another brush with the law for Molzan, who was implicated last year in a seafood smuggling operation after a two-year investigation by the Texas Parks & Wildlife Department. Molzan was issued more than 200 Class C misdemeanor citations after the “illegal seafood network” was uncovered.

Court records also indicate that, in 2017, Molzan sued his ex-wife’s new husband for assault, alleging that the man bashed his head against the door of a vehicle. That litigation is still pending.

At Monday’s hearing, a judge barred Molzan from accessing the internet or using a cell phone, but he will be able to travel back and forth between Ruggles Black to work.

Sign up for the newsletter Sign up for the Eater Houston newsletter

The freshest news from the local food world