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Chef Ben Ford͛s cooking approach is based on the innate understanding of the ingredients in his dishes, which celebrate the cycle of life and freshness of the earth.  His  culinary  pursuits  began  in  1987  when  he  left  his  hometown  of  LosAngeles  to  study  at  the  California  Culinary  Academy  in  San  Francisco,  while simultaneously working under prolific Chef Alice Waters at famed Chez Panisse in Berkeley. There, he learned the ethos of utilizing local, seasonal ingredients and  continues  to  remain  an  advocate  for  snout-to-tail  and  root-to-flower culinary methods.  Afterward,  Ford  returned  to  Los  Angeles  to  join  renowned  Chef  Eberhard Mueller͛s  Opus  as  sous  chef,  where  he  honed  his  skills  in  traditional  French-cooking techniques. Following tenures at two seminal Los Angeles restaurants, Campanile  and  Eclipse,  Ford  created  the  concept  for  The  Farm  of  Beverly  Hills. There,  he  perfected  his flavorful,  earthy  cuisine  and  learned  and  sharpened  his  skills in  operating  a restaurant  while  serving as executive chef. In  1999,  Ford  realized  it  was  time  to  have  a  project  to  call  his  own,  so  he  opened  the  restaurant, Chadwick. The local and seasonal high-end California-Mediterranean menu earned him rave reviews and national  acclaim,  including  a  coveted  3  ½  stars  from  former  Restaurant  Critic  Irene  Virbila  of  the Los Angeles  Times  and  named  one  of  the ͞Top  100  Restaurants  in  the  World͟  by Condé  Nast  Traveler. Following  9/11,  Ford  desired  to  make  his  food  style  more  accessible  to  the  everyday  consumer  and launched one of the country͛s first ͚gastropubs͛, Ford͛s Filling Station in Culver City in 2004. Recognizing a  lack  of  quality  food  in  airports,  a  second  location  was  born at  the  LAX  Delta  Terminal  in  2013.  The original Ford͛s Filling Station then moved to a new location at L.A. Live in Downtown Los Angeles during the  summer  of  2014.  That  same  year,  Ford  authored  his  first  cookbook  titled, ͞Taming  the  Feast:  Ben Ford͛s Field Guide to Adventurous Cooking,͟ a guide to cooking with fire, including grilling, smoking and roasting outdoors, and feeding crowds.  Ford  is  proud  to  be  a  Culinary  Ambassador  for  the  American  Chef  Corps,  a program  of  the  U.S. Department of State, where he received the honor of cooking for President Obama, Secretary Kerry and the leaders of the ten countries that make up the ASEAN alliance in 2016.Today, Ford is partnering with The Branstetter Group, a flourishing hospitality management, to launch a chef-driven, fast-casual chicken concept. This modern day ͞roadside͟  chicken  concept  is  inspired  by  those  old-school  all-American  chicken  shacks  with  outposts along the highway that have garnered a legion of loyal fans.

More about Benjamin Ford

What is your ultimate comfort food?chicken noodle soup with a matzo ball and half a hot pastrami on ryeIf you weren't a chef, what would you be?an architectWhat three things are always in your pantry?Preserves from the years harvest, smoked flour, and a shit load of vinegarsIf you could cook with anyone in the world, who would it be?Jacques Pepin for the story telling and the history, Elena Reygadas because I am digging Mexico right now more than ever, Jimmy Kimmel because he has the best toys and a rocking party barn.