Bay Area chef Bradley Ogden rose to national prominence
as the executive chef for San Francisco’s renowned Campton
Place Hotel. Later, Ogden and partner Michael Dellar opened Ogden’s
signature restaurant, The Lark Creek Inn in Marin County, just north
of San Francisco, which has been acclaimed by leading critics and
publications as one of the best restaurants in the nation. It was
followed by One Market Restaurant in San Francisco, Lark Creek in
Walnut Creek and San Mateo, Yankee Pier in Larkspur, Parcel 104
in Santa Clara, and Arterra in Del Mar.
Among other awards, Ogden has been named Best Chef California by
the James Beard Foundation, one of the Great American Chefs by the
International Wine and Food Society, winner of the Golden Plate
Award by the American Academy of Achievement, and Chef of the Year
by the Culinary Institute of America. Ogden has appeared on the
Today show, Good Morning, America, AM/San Francisco, Dinner
at Julia’s and the Discovery Channel’s Great
Chefs of the West series.
In March of 2003, Ogden partnered with Caesar’s Palace to
open a restaurant in Las Vegas, Ogden’s first restaurant outside
of California. In 2004, Bradley Ogden at Caesars Palace received
"Best New Restaurant" award by the James Beard Foundation.
Ogden, a native of Traverse City, Michigan, feels perhaps the greatest
influence on his cooking came from his early exposure to fresh,
Native American foods. "Coming from the Midwest, I grew up
with freshly caught trout, free-range chickens, and hand-picked
fruits and vegetables. As my culinary training exposed me to new
techniques and ingredients, I never lost my appreciation for those
basic tastes." His philosophy remains: "Keep it simple;
use the freshest ingredients available and put them together in
such a way that the flavors, colors and textures combine to bring
out the best in each other."
Ogden began his career at the Culinary Institute of America at Hyde
Park, New York. He graduated in 1977 with honors and was the recipient
of the Richard T. Keating Award, given to the student most likely
to succeed. In 1979 he was hired as sous chef at the American Restaurant
in Kansas City. During that period he worked closely with consultants
Joe Baum and Barbara Kafka and within six months was promoted to
His first cookbook, Bradley Ogden's Breakfast, Lunch and Dinner,
published by Random House in 1991 won the prestigious International
Association of Culinaryi Professionals Award. Ogden is now eagerly
working on the preparation of his second cookbook.
Bradley Ogden is recognized as a pioneer and inspiration to many
in the culinary field, transforming traditional American food into
superbly updated fare. Ogden frequently participates in cooking
demonstrations and seminars around the country. He regularly contributes
his cooking skills to charitable events such as those benefiting
Meals on Wheels and the March of Dimes.