Renowned chef and restaurateur Ben Ford is known for his sense of craft and understanding of food. From the head to tail of an animal to the root to flower of a vegetable, the ingredients in his dishes celebrate the cycle of life and freshness of the earth.
Chef Ford, executive chef and proprietor of Ford's Filling Station in Culver City, CA, earned his kitchen stripes at distinguished Los Angeles-area institutions The Farm of Beverly Hills, Opus, and Campanile. Ford's Filling station, a regional American gastropub, is based on the fundamentals of cooking, teaching, and foraging. He utilizes the finest local ingredients to prove that truly good food doesn't have to be overly complicated.
Both Michelin and Zagat recommended, Ford's Filling Station received two and one-half stars from the Los Angeles Times within one month of opening and, four years later, continues to receive praise from both print and online media.
Ford's epicurean journey began after he left the University of Southern California to study at the University of Dijon in the heart of Burgundy, France, where he gained enormous inspiration from the Slow Food movement of Europe. When Ford returned to the States, he studied culinary arts at the California Culinary Academy San Francisco. To further sharpen his talents round after his formal training, Ford joined Alice Waters, one of the country's finest organic chefs, at Chez Panisse in Berkeley, California.
After completing tenures at the venerable Los Angeles Restaurants Campanile and Eclipse, Ford was named Executive Chef at The Farm of Beverly Hills. Here, he perfected his flavorful, earthy cuisine and became skilled in the operations of running a restaurant.
Ford's entrepreneurial spirit moved him to open Chadwick in 1999, where he was finally able to marry his rich professional experience with a lifetime of personal commitment to organics and artisanal sensibilities in the kitchen.