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Benjamin Ford Chef/Proprietor Getting his start in Alice Water's forward-thinking Chez Panisse kitchen, Chef Benjamin Ford has remained an aggressive advocate for the snout-to-tail and root-to-flower approach to cooking. He is known not only for his innate understanding of the ingredients in his dishes, which celebrate the cycle of life and freshness of the earth, but also for drawing crowds with his amazing feasts at his down-and-dirty fêtes. Chef Ford's has appeared on Iron Chef America, The Today Show, Martha Stewart, After Hours with Daniel Boulud, Jaime Oliver’s Food Revolution, and Bizarre Foods with Andrew Zimmern, using each as an opportunity to teach his sustainable, craft-driven philosophy to cooking. He is currently the Executive Chef/Owner of Ford's Filling Station in Culver City, CA and keeps busy with numerous side projects, including an outpost at LAX and his upcoming cookbook, Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking, due out on May 6, 2014, which provides a blueprint for a big feast, along with similar but "tamed" recipes. Chef Ford was inducted into the newly created American Chef Corps, which is a network of chefs from across the United States who have agreed to serve as Ambassadors to the Department of State.

Benjamin Ford Chef/Proprietor Getting his start in Alice Water's forward-thinking Chez Panisse kitchen, Chef Benjamin Ford has remained an aggressive advocate for the snout-to-tail and root-to-flower approach to cooking. He is known not only for his innate understanding of the ingredients in his dishes, which celebrate the cycle of life and freshness of the earth, but also for drawing crowds with his amazing feasts at his down-and-dirty fêtes. Chef Ford's has appeared on Iron Chef America, The Today Show, Martha Stewart, After Hours with Daniel Boulud, Jaime Oliver’s Food Revolution, and Bizarre Foods with Andrew Zimmern, using each as an opportunity to teach his sustainable, craft-driven philosophy to cooking. He is currently the Executive Chef/Owner of Ford's Filling Station in Culver City, CA and keeps busy with numerous side projects, including an outpost at LAX and his upcoming cookbook, Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking, due out on May 6, 2014, which provides a blueprint for a big feast, along with similar but "tamed" recipes. Chef Ford was inducted into the newly created American Chef Corps, which is a network of chefs from across the United States who have agreed to serve as Ambassadors to the Department of State.