Bradley Ogden ’77, Lark Creek Group

Bradley M. Ogden set the stage for his accomplished career at the CIA, graduating with honors and receiving the Richard T. Keating Award as the student most likely to succeed. Within two years, he was hired as sous chef at the American Restaurant in Kansas City and was promoted to executive chef only six months later.
In 1983, Chef Ogden moved to San Francisco as executive chef of the newly opened Campton Place Hotel restaurant. Under his creative direction, the restaurant earned a reputation for serving the finest and most innovative dishes American cuisine had to offer. A native of Traverse City, MI, Chef Ogden feels that the greatest influence on his cooking came from his Midwestern roots and early exposure to Native American foods. “Keep it simple,” he says. “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.”

Chef Ogden left Campton Place in 1989 to open the Lark Creek Inn. Today, he is chef, and co-owner with Michael D. Dellar, of the six San Francisco Bay Area restaurants that form the Lark Creek Restaurant Group. The Lark Creek Inn has been lauded as one of America’s finest restaurants and was a 1994 inductee into Nation’s Restaurant News’ Fine Dining Hall of Fame. Chef Ogden has himself 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, and has been named “Best California Chef” by the prestigious James Beard Foundation. And in 2000, Chef Ogden was named CIA Chef of the Year.