Chef Bradley Ogden
Born in Traverse City, Michigan, Bradley Ogden always has been inspired by the true quality and flavors of farm-fresh foods. Today, his enduring success can be attributed to bringing these exciting American ingredients from the farm to the table with dedication and innovative culinary flair. As chef and co-owner of the Lark Creek Restaurant Group, Ogden enjoys the reputation for being one of the country’s most prolific and successful restaurateurs, while being at the vanguard of authentic American cuisine.
Ogden spent four and a half years as chef at the renowned American Restaurant in Kansas City where, under the guidance of Joe Baum and Barbara Kafka, he was encouraged to explore the rich heritage of native foods while developing his signature expression of regional cuisine. He took that style to San Francisco as executive chef of the Campton Place Hotel, immediately earning countless accolades for his talents in the kitchen and his unique approach to American food.
Six years later, in 1989, Ogden opened The Lark Creek Inn, where he fully realized his vision of combining his cuisine with fine service, award-winning wines, and a relaxed, elegant setting. Today, The Lark Creek Inn continues to be a must-stop restaurant for Bay Area residents and visitors alike.
Ogden graduated with honors from the Culinary Institute of America and in 2000, that institution again recognized Ogden for his achievements, presenting him with their Chef of the Year honor. Among Ogden’s other numerous awards and honors, he was named Best California Chef by the James Beard Foundation, and he received the International Food Service Manufacturers Association Silver Plate Award for the Independent Restaurant category. In 2004, his eponymous restaurant located at Caesars Palace received James Beard Foundation’s Best New Restaurant of the Year award, and also boasts a Mobil four-star award and a Michelin star.
