04 May 2018
Bradley Ogden is a Traverse City, Michigan chef who manages Bradley Ogden Hospitality.
Ogden graduated the Culinary Institute of America at Hyde Park, New York in 1977 with honors. He was the recipient of the Richard T. Keating Award, given to the student most likely succeed. In 1979, Ogden was hired as a sous chef at the celebrated American Restaurant in Kansas City. He worked closely with his friend and mentor James Beard and his consultants Joe Baun and Barbara Kafka. Ogden was promoted to executive chef within six months. Chef Ogden says the greatest influence on his cooking came from his early exposure to fresh Native American foods. Born in Traverse City, he grew up eating freshly caught trout, free-range chicken and hand-picked fruits and vegetables. That early exposure followed him throughout his culinary training and while he was exposed to new techniques and ingredients, he never lost his deep appreciation for those basic tastes.
In 1983, Ogden became the executive chef at the Campton Place hotel and transformed it to a destination dining spot. After six years he opened the Lark Creek Inn, a signature restaurant in Larkspur with his then-wife Jody Ogden and his business partners Michael and Leslye Dellar. There are currently 14 restaurants which the Lark Creek Restaurant Group encompasses. This restaurant had been acclaimed by leading critics and publications as one of the best restaurants in the nation. In 2003, Ogden moved to Las Vegas and opened his restaurant in Caesars Palace with his son Bryan, who is also a chef. This was Ogden's first restaurant opened outside of California. Both restaurants has since closed. He has appeared on such television programs as the Today Show, Good Morning, America, AM/San Francisco, Dinner at Julia's and Great Chefs of the West series on the Discovery Channel. In 2012, Ogden launched Bradley Ogden Hospitality, a four-pronged business venture seeking to encompass restaurants, consulting, social media and even a boutique resort community. Ogden started Bradley Ogden Hospitality with his son Bryan Ogden and operations specialist Tony Angotti. Bradley Ogden Hospitality (BOH) is composed of three divisions: Restaurant Development, Consulting and Design, and Digital. Today, Chef Bradley Ogden serves as managing partner of Bradley Ogden Hospitality which he founded with his son, Chef Bryan Ogden. The group consists of multiple areas of focus including media, restaurant development, new products and more. The group is dedicated to providing Ogden’s signature cuisine with a fresh, fun, nurturing and, where at times, an irreverent twist. It is also committed to bringing this cuisine concept to a community advocacy effort, assisting schools, improving overall access to fresh, local food in neighborhoods, assisting local neighborhood gardens, and lobbying to improve public policies in food and nutrition for communities, schools and families. Ogden Hospitality opened four restaurants in 2015 including The Pour Society and Bradley’s Fine Diner in Houston, Texas as well as Bradley's Fine Diner and Bradley’s Funky Franks in Menlo Park, California.
Awards and recognition
Consistent acclaim from reviewers and the public has brought Ogden worldwide recognition over the years. He traveled to Europe as a participant in the Robert Mondavi American Chefs series and to Hong Kong as an example of San Francisco’s finest culinary talent during San Francisco Week in February 1988. At home, he has been featured in publications such as Food and Wine, Cooks Illustrated, The Wine Spectator, Gourmet and Life. Television credits include NBC’s “The Today Show,” AM/San Francisco, Dinner at Julia’s, Good Morning American and the Great Chefs of the West series. During his commencement address to the graduating class of the Culinary Institute of America, Ogden chimed: “You have learned technique, food science, flavors, etc. but your personal pride is the spark that lights the fires of passion and passion is what separates good chefs from great chefs....it’s the love and caring you put into your work that will bring you satisfaction and a sense of well- being.” In 2000, Ogden was recognized by the Culinary Institute of America for his achievements and contributions to the field with the honor of Chef of the Year. Other awards include “Best California Chef” by the James Beard Foundation and the Silver Palate Award by the International Food Service Manufacturers’ Association in the category for independent restaurants in 2008. In 2004, Bradley at Caesars Palace received "Best New Restaurant" award by the James Beard Foundation. Ogden has been named for 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. Silver Plate Award for Independent Restaurant, International Food Service Manufacturers Association, 1998 Lifetime Achievement Award, Unipro Cully Hall of Fame, 1998 Chef of the Year Award, The Culinary Institute of America, 2000 Epicure's Best Chef & Best New Restaurant, Epicure, 2003 Zagat's Best New Restaurant, Zagat, 2003 Restaurant of the Year, James Beard Foundation, 2004 Star Chef of the Year, The California Culinary Academy, 2004 Restaurateur of the Year, Nevada Restaurant Association, 2010 Who’s Who of American Cooking, Cooks Magazine, 2010 Best of the Best, Robb Report America’s Best Restaurants, Gourmet, 2010 Best California Chef, James Beard Foundation Great American Chefs, International Wine and Food Society The Golden Plate, American Academy of Achievement
Ogden currently resides in California. He has three sons; Bryan, Chad (also a chef at a Macau resort) and Cory who is a doctor in Woodland Hills.
Ogden's first cookbook Bradley Ogden's Breakfast, Lunch and Dinner won the prestigious International Association of Culinaryi Professionals Award. Bradley Ogden's Breakfast, Lunch and Dinner (1991) Holiday Dinners with Bradley Ogden. (2011)