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holiday dinner 2004
Chef Bradley Ogden
 

Biography

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 executive chef.

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.

 

 


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