Chef Bradley Ogden
Lark Creek Inn, Larkspur, CA.

Famed Bay Area chef Bradley Ogden, whose new take on classic “farm fresh” American cuisine has earned him national acclaim and a gallery of top culinary awards, opened his first restaurant outside of California at Caesars Palace.

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. A popular television guest, 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.

Bradley Ogden at Caesars Palace is the first Las Vegas restaurant to be given the prestigious "Best New Restaurant 2004" award by the James Beard Foundation.

About Bradley Ogden: Bradley Ogden worked closely with Joe Baum, whom he considers his primary mentor, and Barbara Kafka and James Beard. Mr. Ogden has a strong reputation as a teacher, having developed a number of successful chefs including Charlie Trotter, Brian Whitmer, George Marrone, Jan Birnbaum, Steve Simmons, Chris Hastings, Christopher Majer and Clifford Pleau. He is a founding member of the Society for American Cuisine. Bradley and his wife Jody live in Marin County and have 3 children.

Born: Traverse City, Michigan

Education: CIA graduate with honors, 1977

Most Recent Award:
Unipro Cully Hall of Fame
Lifetime Achievement

Current Occupation:
Chef/Co-owner of Lark Creek Inn, Lark Creek Cafes,
One Market Restaurant
Favorite Non Profit: Project Open Hand

Author: "Breakfast, Lunch and Dinner"
Winner of International Association Of Culinary Professionals

Chef Recipes:
Sautéed Tilapia with Wasabi Whipped Yukon Gold Potato
and Carrot Curry Broth

Fusion Recipes with Chef Robert Sturm:
Balsamic Fig Marinated Pork Tenderloin
with Lulu's Balsamic Fig Vinegar

BBQ Quail Basted in Molasses with Asian Slaw

Caviar and Smoked Salmon Cakes

Fennel Saffron AquaGem Clams with Proscuitto Bandolino Pasta

Savory Asparagus and Foi Gras Custard

Steamed Fox Island Mussels with Chorizo Sausage & Green Sauce

Other Related Links:
Fusion Cuisine