Chef Ben Ford officially earned his cooking stripes at some of the country’s most established restaurants and alongside several of America’s most treasured culinary icons. In 1987, Ben left his hometown of Los Angeles and headed north to San Francisco in pursuit of culinary studies. There he studied at the California Culinary Academy in San Francisco and was schooled as a young cook in the ethos of using local seasonal ingredients by the country’s most prolific organic chef, Alice Waters, at the famed Chez Panisse in Berkeley.
He returned to Los Angeles and honed his traditional French-cooking techniques as Sous Chef at Eberhard Mueller’s Opus in Santa Monica. After tenures at two seminal Los Angeles restaurants, Campanile and Eclipse, now “Chef” Ben was named Executive Chef and created the concept for The Farm of Beverly Hills. There, he perfected his flavorful, earthy cuisine and became skilled in the operations of running a restaurant.