Our Chef
Bradley M. Ogden
Bradley M. Ogden is co-owner and executive chef of The Lark Creek Inn in Larkspur, Marin County, California and One Market Restaurant in San Francisco, California.
The 40 year old 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 Award by the American Academy of Achievement and earlier this year named Best California Chef by the prestigious James Beard Foundation.
Ogden began his career at the prestigious 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 and within six months was promoted to executive chef.
In 1983, Ogden moved to San Francisco as executive chef of the newly opened Campton Place Hotel restaurant. Under his creative direction, Campton Place restaurant earned a reputation for serving the finest and most innovative dishes American cuisine had to offer.
Consistent acclaim from reviewers and the public alike for Ogden's talents has brought him worldwide recognition over the past years. He traveled to Europe as a participant in the Robert Modavi American Chefs Series, and to Hong Kong as an example of San Francisco's finest culinary talent during San Francisco week in February of 1988. At home, articles featuring Ogden and his views on American cuisine appear frequently in such publications as Food and Wine, Cooks, The Wine Spectator, Gourmet and Life Magazine. His television credits include NBC's The Today Show, AM/San Francisco, Dinner at Julia's, Good Morning American and the Great Chefs of the West series.
He frequently participates in cooking demonstrations and seminars around the country and is particularly pleased to contribute his cooking skills many times each year to charitable events such as those benefiting Meals on Wheels and the March of Dimes
Ogden feels perhaps the greatest influence on his cooking came from his early exposure to fresh, native American foods. "Coming from the Midwest, I grew 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".
Ogden left Campton Place in May of 1989 to open the Lark Creek Inn later that summer. His first cookbook, Bradley Odgen's Breakfast, Lunch & Dinner was released by Random House in June of 1991. Bradley's wife Jody was instrumental in putting together his cookbook and is also involved in many of the decision making activities at The Lark Creek Inn and One Market Restaurant.
