photo of chef/culinary director Bradley Ogden


Chef Bradley Ogden is a James Beard Award winning culinary master. Renowned and celebrated for his New American cuisine, using only the freshest and highest quality ingredients available. He is one of the most recognized names in the industry. Hailing from the Bay Area, Chef Bradley Ogden rose to national prominence as the executive chef for San Francisco’s renowned Campton Place Hotel. Later, he 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.

Bradley Ogden is recognized as a pioneer and inspiration to many in the culinary field, transforming traditional American food into superbly updated fare.

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.”  The passionate commitment to this philosophy has guided Chef Ogden’s illustrious award winning career that has influenced the evolution of American cuisine for over four decades and cultivated this all-American chef.

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’s second cookbook, “Holiday Dinners with Bradley Ogden” was released in 2011.

Chef Ogden is the culinary genius behind these award-wining restaurants:

· Root 246 in the Hotel Corque, Solvang
· Anthology, in the Little Italy area of San Diego
· Arterra, at the San Diego Marriott, Del Mar
· Bradley Ogden, at Caesars Palace in Las Vegas
· The Lark Creek Inn, in Larkspur
· One Market, in San Francisco
· Lark Creek, Walnut Creek
· Lark Creek Steak, in San Francisco
· Yankee Pier, in Larkspur
· Yankee Pier, in Santana Row
· Parcel 104, at the Santa Clara Marriott
· The Tavern at Lark Creek
· Fish Story
· Moreton Fig
· Yankee Pier, in Lafayette


· 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