"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." --B. Ogden

A passionate commitment to this philosophy has guided Bradley Ogden’s illustrious career that has influenced the evolution of American cuisine for over twenty-five years and cultivated this award winning all-American chef into one of the most recognized names in the industry.

Ogden feels the greatest influence on his cooking came from his early exposure to fresh native American foods. "Coming from the Midwest, I grew up eating freshly caught trout, free-range chicken 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."

Bradley Ogden is co-founder with Michael Dellar, of the Lark Creek Restaurant Group, founded in 1988 and dedicated to offering seasonal farm-fresh American fare, all-American wines and quality service.

The native of Traverse City, Michigan, has been inducted into the "Who's Who of American Cooking" by Cooks magazine. He has also been chosen as one of the “Great American Chefs” by the International Wine and Food Society, awarded the "Golden Plate" by the American Academy of Achievement, named "Best Chef of California," by the prestigious James Beard Foundation, and honored with the “Chef of The Year Award” in 2000 by the Culinary Institute of America. Ogden most recently was awarded by the California Culinary Academy as Star Chef of the year for 2004. The same year, Bradley Ogden Restaurant in Las Vegas was named Best New Restaurant of 2004 by the James Beard Foundation.

Ogden began his career at the Culinary Institute of America in 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, and within six months was promoted to Executive Chef.

In 1983, Ogden relocated to San Francisco to open the Campton Place Hotel and Restaurant, and serve as the Executive Chef. Under his creative direction, the downtown restaurant earned a reputation for serving the finest and most innovative dishes American cuisine had to offer.

His cookbook, Bradley Ogden's Breakfast, Lunch & Dinner (Random House, 1991), was written in conjunction with his wife Jody.