Bruce Lefebvre, Executive Chef and Owner

Chef Bruce of Frog and The Peach Executive Chef and owner, Bruce Lefebvre, began cooking at age 10 with his sisters when they would sift through mom's New York Times Cookbook for "breakfast friendly" recipes to prepare while their parents were asleep on Saturday mornings. Eternally curious and always bold, young Lefebvre was known for trying everyone's food at the table and seasoning tomato sauce and soup at the stove behind mom's back.

While Bruce's friends worked on fishing boats and golf courses, his first job was at the The Yankee Clipper on the oceanfront in Sea Girt, New Jersey. "I remember being hired by the Executive Chef as their first dishwasher after a major renovation. Chef made amazing stocks and soups, and left every night with, who appeared to me to be the most beautiful waitress at the Jersey Shore! For a 15 year old that seemed to be a fine career choice".

Upon returning to the East Coast, he enrolled at The Culinary Institute of America. Lefebvre did his externship for the Buckhead Life Group in Atlanta, whose properties include The Buckhead Diner, 103 West and the Atlanta Fish Market.

Jim Mullen, General Manager and Wine Director

Jim Mullen joined The Frog and The Peach in 2004, bringing with him 20 years of experience in restaurant management and wine. Previously he was Director of Restaurant Operations for both New York City locations of Morrell's Restaurant and Wine Bar. At Tribeca's Montrachet, known for its stunning wine list, he worked for 15 years under the direction of renowned sommelier Daniel Johnnes. Prior to embarking on his restaurant career, Jim earned degrees from Georgetown University and the prestigious Corcoran School of Art in Washington, DC.