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.
Wild Mushroom Gratin
Serving: 4 Print Wild Mushroom Gratin By Great Chefs November 10, 2015 The fresh wild mushrooms create a flavorful variation on a French classic. This could also be a side dish. The crust and mushroom mixture can be prepared two days in advance. Keep the crumbs in an airtight container and refrigerate the mushrooms. Heat […]
Lemon Pound Cake with Fruit Sauce
Serving: 10 to 12 Print Lemon Pound Cake with Fruit Sauce By Great Chefs November 10, 2015 Like many of Chef Bradley Ogden’s creations, this elegant dessert is an updated American classic. The pound cake, scented with lemon, is paired with a sophisticated fruit sauce flavored with kirsch. Both the cake and the sauce can […]
Grilled Quail with Shoestring Sweet Potatoes and Swiss Chard with Tomato
Serving: 4 Print Grilled Quail with Shoestring Sweet Potatoes and Swiss Chard with Tomato By Great Chefs November 10, 2015 Bradley Ogden likes to accompany is entrees with the vegetables and starches he feels complement them best. In this case, the crunchy sweet potatoes and bitter chard are a perfect balance to the mustard-and-herb-flavored birds. […]
Chocolate Brownie Souffle with Bitter Chocolate Sabayon
Serving: 6 Print Chocolate Brownie Souffle with Bitter Chocolate Sabayon By Great Chefs November 9, 2015 Served in the cups in which they are baked, these bourbon-laced rich chocolate souffles flip their lids for an extra dollop of bitter chocolate sabayon. The same sabayon is used to decorate the plates, which are then dusted with […]
Grilled Onion Flatbread with Fennel-cured Salmon and Chive Creme Fraiche
Serving: 8 Print Grilled Onion Flatbread with Fennel-cured Salmon and Chive Creme Fraiche By Great Chefs November 9, 2015 Onion flatbread is served with paper-thin slices of cured salmon, an herb salad, and creme fraiche. This is a wonderful dish to prepare ahead of time, then grill and assemble at the last minute. The salmon […]
Oak-fired Butterflied Leg of Lamb Salad with Griddled Corn Cakes and Chipotle BBQ Glaze
Serving: 4-6 Print Oak-fired Butterflied Leg of Lamb Salad with Griddled Corn Cakes and Chipotle BBQ Glaze By Great Chefs September 26, 2015 Bradley Ogden layers flavors with this grilled lamb salad. The lamb leg is separated and marinated overnight, then grilled over a charcoal fire with pieces of oak wood for flavor. The simple […]