CHEF BRYAN ODGEN | Bradley Ogden Hospitality:
Bryan Ogden, son of celebrated chef, author, and restaurateur Bradley Ogden, is regarded as one of the nation's top young chefs. Growing up cruising the farmer's markets in Northern California with his father, Ogden learned the importance of farm to table cuisine at a young age. His father's strict devotion to supporting local farmers, fishermen, and ranchers plays a large role in his seasonal menus today. Following in his father's footsteps Ogden attended the Culinary Institute of America in Hyde Park, NY. The younger Ogden has worked with celebrated chefs, such as Charlie Trotter, Michael Mina, Alice Waters and Michel Richard.
Working with his father, Ogden opened the highly acclaimed BRADLEY OGDEN restaurant in 2003 at Caesars Palace in Las Vegas. At BRADLEY OGDEN he generated daily changing seasonal menus that upheld his father's concept of modern American cooking. Like his father, Ogden is a hand's on chef who believes in the power of demonstrating techniques. He lead his father's restaurant BRADLEY OGDEN at Caesars Palace to the James Beard Award for "Best New Restaurant in the Country," Four Stars from Mobil, as well as a Michelin Star.
Ogden's passion for wine is as deep as his passion for the kitchen. At BRADLEY OGDEN he doubled as Wine Director, overseeing the restaurant's wine program.
When Ogden is away from the kitchen, he looks after his winery in Paso Robles, Pharaohmoans.