Chef Ben Ford’s 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 Los Angeles to study at San Francisco’s California Culinary Academy, while simultaneously working under prolific Chef Alice Waters at famed Chez Panisse learning the ethos of utilizing seasonal, sustainable ingredients.
Thereafter, Ford returned to Los Angeles to join renowned Chef Eberhard Mueller’s Opus as sous chef, honing his skills in traditional French-cooking techniques. Following tenures at Campanile and Eclipse, Ford created the concept for The Farm of Beverly Hills before realizing it was time to have a restaurant to call his own, Chadwick. The local and seasonal California-Mediterranean menu earned him rave reviews and national acclaim, including Condé Nast Traveler’s “Top 100 Restaurants in the World.”
Following 9/11, Ford desired to make his food more accessible and launched ‘gastropub’, Ford’s Filling Station in Culver City in 2006. Recognizing a lack of quality food in airports, a second location was born at the LAX in 2013. The original Ford’s Filling Station then moved to L.A. Live in Downtown Los Angeles in 2014 during which time Ford also authored his first cookbook, “Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking.”
Today, Ford is launching a chef-driven, quick service “roadside” chicken concept in 2019.