| 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
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