Chef Ben Ford is a celebrated chef and restaurateur who has left an indelible mark on the culinary world. His culinary journey began in 1987 when he was deeply influenced by the Slow Food Movement in Europe, which emphasizes the use of locally sourced, high-quality ingredients and the artisan approach. This experience ignited his passion for the culinary arts, prompting him to return to the United States and enroll at the California Culinary Academy in San Francisco. Back in the States, Chef Ben Ford honed his culinary expertise at some of the country’s most esteemed restaurants, working alongside some of America’s culinary legends. Notably, he had the privilege of working alongside Alice Waters at the renowned Chez Panisse in Berkeley, California. This opportunity further refined his culinary skills and instilled in him a profound appreciation for organic and sustainable cooking practices. In 1993, Chef Ford returned to his hometown of Los Angeles and began his culinary journey in earnest. He gained valuable experience at three distinguished Los Angeles restaurants: Opus in Santa Monica, where he worked as Sous Chef for Eberhard Mueller, perfecting his traditional French cooking techniques; Campanile, where he reinforced his farm-to-table philosophy while working alongside chefs Nancy Silverton and Mark Peel; and Chadwick, his own elegant and acclaimed restaurant. At Chadwick, his seasonal California-Mediterranean menu garnered rave reviews and national acclaim, including a coveted Three and a half stars from the Los Angeles Times, making it the first restaurant in Los Angeles to receive such a high rating.
In 2004, Chef Ford decided to embrace a more basic approach to cooking and introduced the concept of the “gastropub” to the West Coast with Ford’s Filling Station in Culver City playing a pivotal role in popularizing the gastropub concept in the United States. Ford’s Filling Station this year celebrates its 20th year in business and remains a beloved institution in Los Angeles, known for its delicious food and warm atmosphere. His accolades, including being a Food Network Challenge Champion and Cochon 555 winner, as well as his appearances on numerous culinary shows including Iron Chef America, Today Show, Martha Stewart, The View, The Talk, Katie Couric Show, Beat Bobby Flay, After Hours with Daniel Boulud, Jaime Oliver’s Food Revolution, Bizarre Foods with Andrew Zimmern, Supper Club with Tom Bergeron and more. Chef Ben Ford’s legacy is one of creativity, excellence, and a deep commitment to making the world a better place through food and his contributions to the world of gastronomy, sustainability, and community engagement continue to inspire and enrich the culinary landscape.