Bradley Ogden was born in 1973 (along with his twin brother), in Traverse City, Michigan. His parents owned and operated a restaurant/music club that hosted the likes of Cream, Meatloaf, Ted Nugent, Led Zeppelin, and Bob Seger. In 1977, he graduated from the Culinary Institute where he received the distinguished Richard T. Keating award.
In 1979, Chef Ogden was hired by restaurant consultants Joe Baum and Barbara Kafka, for the Hallmark family’s The American Restaurant, as sous chef. After six months, he was promoted to executive chef. Four years later, he left to become the executive chef at the Compton Place Hotel restaurant. In 1986, Great Chefs taped him there for their last PBS series, Great Chefs of the West.
In 1989, Bradley opened the Lark Creek Inn in Marin County, California, and formed Ogden Hospitality with Jody Ogden and two business partners. They continued to open 14 additional restaurants in California and in 2003, opened Bradley Ogden at Caesar’s Palace in Las Vegas where one of his three sons, Bryan, serves as chef de cuisine. One other son, Chad, is a chef in Macau, China and a third son, Cory, is a physician in California.
One of the fourteen restaurants, One Market Place, in downtown San Francisco is where Great Chefs caught up with Bradley Ogden once again, to tape for the Discovery Channel’s Great Chefs of America in early 2001.
In 2014, after closing the Caesar’s Palace restaurant, Bradley and Bryan Ogden, along with Chris Kelly, former CFO of Facebook, opened three additional new restaurants in Houston, Texas: Funky Chicken, BFD, and Ogden Pour Society.