Chef Bradley Ogden ’77, Keep it Simple

CIA Alumni Bio

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. He was hired as sous chef at the American Restaurant in Kansas City and, working closely with consultants Joe Baum and Barbara Kafka, was promoted to executive chef only six months later.

Campton Place

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.”

Lark Creek

Chef Ogden left Campton Place in 1989 to open the Lark Creek Inn. Chef Ogden partnered with Michael D. Dellar to form the Lark Creek Restaurant Group, which include Lark Creek Grill and Yankee Pier at the San Francisco International Airport, and Parcel 104 in Santa Clara, CA. In 2015, The Lark Creek Restaurant Group was sold to the Moana Restaurant Group. Today,  Chef Ogden serves as the culinary director of the Wine & Roses hotel in Lodi, CA.


Chef Ogden is the author of two cookbooks: Bradley Ogden’s Breakfast, Lunch, and Dinner, released in 1991, won the prestigious IACP award and Holiday Dinners with Bradley Ogden followed in 2011.

Chef Bradley Ogden majored in culinary arts at The Culinary Institute of America in Hyde Park, NY. He is the executive chef and co-owner of the Lark Creek Restaurant Group and the culinary director at the Wine & Roses hotel in Lodi, CA.