CONSULTING CHEF BRADLEY OGDEN

With the 2004 James Beard Award for Best New Restaurant under his belt, Bradley Ogden has not only cemented his reputation as one of America's top chefs; but also brought unprecedented recognition to Las Vegas as a dining destination to be taken seriously.  His eponymous restaurant located at Caesars Palace, has been recognized as the "Best of the Best" from Robb Report and honored among "American's Best Restaurants" by Gourmet. 

Born in Traverse City, Michigan, Bradley Ogden has always been inspired by the true quality 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 eight restaurants of the Lark Creek Restaurant Group, Ogden enjoys the reputation for being one of the country's most public and successful restaurateurs, while being at the vanguard of authentic American cuisine. Having established and nurtured close relationships with many American farmers, ranchers, and fisherman, he always brings farm-fresh ingredients with him wherever he goes.

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. 

In addition to publishing Bradley Ogden's Breakfast, Lunch & Dinner (1991), Ogden has shared his innovative cooking throughout California, co-owning Lark Creek restaurants in San Mateo and Walnut Creek; the venerable One Market Restaurant in San Francisco; Yankee Pier in Larkspur and San Jose; Parcel 104 in Santa Clara; and Arterra in San Diego. Each of these restaurants is co-owned by Michael Dellar, Ogden's long-time business partner, and his wife, Leslye Dellar.

Ogden's family has proven to be integral in his success as well. Ogden's wife, Jody, is a partner in each restaurant and a collaborator on Ogden's cookbooks.  They have three sons, two of whom followed their father into the culinary arts.  Chad, 28, is a CIA graduate and has worked with such celebrated chefs as Thomas Keller; Bryan, 25, is also a CIA graduate and joins his father in the kitchen of Bradley Ogden as chef toumant; Coy, 23, is in medical school.

Bradley Ogden graduated with honors, from the Culinary Institute of America and received the Richard T. Keating Award for the student most likely to succeed. In 2000, that institution again recognized Ogden for his achievements, presenting him with the 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.