Bruce Logue, Executive Chef
An Atlanta native, Bruce Logue returned home after working throughout Italy and the United States, including Mario Batali's 'famed' Babbo in NYC. Bruce's earliest food memory is of his grandfather hand-churning peach ice cream on his back porch. His grandfather, himself a great cook, always maintained a fertile vegetable garden, teaching Bruce from a young age, to appreciate the bounty of the land. After graduating from high school, Bruce enrolled in the New England Culinary Institute in Vermont. While attending the program, Bruce completed an internship in Atlanta at Ciboulette; a classical French restaurant lead by one of America's early master chefs. This experience introduced Bruce to the finesse of working with luxury ingredients, as well as the attention to detail required to produce gourmet food at the highest level. Several years later, Bruce returned to Vermont to enroll and subsequently graduate from a BA program in Food and Beverage Management.
With a growing passion for Italian cuisine, Bruce attended a Slow Food Regional Italian cooking school in Le Marche on Italy's Adriatic Coast. Working with chefs, winemakers and artisans from all over Italy, Bruce studied the various products, cooking styles and dishes that define their respective regions. Following his time at school, Bruce worked at Uliassi, Michelin star seafood restaurant in Senigallia, where he was exposed to not only many of the modern cooking techniques being used in Europe, but additionally to the 'sensibility' of Central and Southern Italy cooking styles.
Bruce joined La Pietra Cucina in August 2008 where he has become renowned for his culinary passion and pride, embracing terms like "my Calabrese sausage dip", "my ricotta" and "my guanciale", to highlight a few of the numerous ingredients or dishes he uniquely creates in-house.
Bruce and the entire La Pietra Cucina team look forward to welcoming you!
