Maximillian's Restaurant, Toluca Lake, Executive Chef
Stage in France, Steffanie Petit, Le Peche Gourmand, 1 Star, 1997
Chez Michelle, Chef Dennis Soriano, SF
Grand Café, Chef Dennis Soriano, SF
Casa Del Mar, Oceanfront Restaurant, Andrew Degroot, Santa Monica
Graduate of California Culinary Academy, San Francisco, 1995
French /American. Born and raised in France.
"My biggest influence was my grandmother. She could make a 4 course
meal with whatever was around and make it taste good. She would go
shopping everyday for the meals of the day. I still hold that very
dear. I believe in freshness, and keep very seasonal. California
French is my style of cuisine. I believe in simplicity and letting
the ingredients work themselves."
Chef Boussarie has resided in California for over 25 years.
BRADLEY OGDEN
Consulting Chef - Anthology
Award-winning culinary superstar Bradley Ogden joins our executive chef leading the culinary charge at Anthology.
Ogden, whose cuisine is built around New American farm fresh seasonal ingredients, is passionately
excited about the new concept of pairing food and music. "Fine cuisine, like great music, is created by
subtle inspiration," say Ogden. "Keep it simple, use the freshest ingredients available and put them
together in such a way that the flavors, colors and the textures combine to bring out the best in each other."
Ogden is recognized as a pioneer and inspiration to many in the culinary field, transforming traditional
American food into superbly updated fare. He’s been an executive chef since 1977 and rose to national
prominence as the executive chef for San Francisco’s renowned Campton Place Hotel.
Ogden began his career at the Culinary Institute of America at Hyde Park, New York. In 1979 he was
hired as sous chef at the American Restaurant in Kansas City. During that period he worked closely with
consultants Joe Baum and Barbara Kafka and within six months was promoted to executive chef.
Ogden and partner Michael Dellar opened Ogden’s signature restaurant, The Lark Creek Inn® in Marin
County, just north of San Francisco, which leading critics and publications have acclaimed as one of the
best restaurants in the nation. It was followed by several successful ventures throughout California: One
Market Restaurant®, Lark Creek®, Yankee Pier®, Parcel 104® and Arterra®.
In 2003, Ogden partnered with Caesar’s Palace to open Bradley Ogden™ restaurant in Las Vegas and was
recognized with the prestigious "Best New Restaurant" award in 2004 by the James Beard Foundation.
Ogden frequently participates in cooking demonstrations and seminars around the country. He regularly
contributes his cooking skills to charitable events such as those benefiting Meals on Wheels and the March
of Dimes.
Award Highlights:
Best Chef California by the James Beard Foundation
One of the Great American Chefs by the International Wine and Food Society
Winner of the Golden Plate Award by the American Academy of Achievement
Chef of the Year by the Culinary Institute of America
Best New Restaurant 2004 Award by the James Beard Foundation
Marc Boussarie
BRADLEY OGDEN