Benjamin Ford

Renowned chef and restaurateur

Last updated: Apr 04, 2013

Contact Information

Email: chefbenford@fords...
Twitter: ChefBenFord

More Details

Job Start: February 14, 2006
Age: 46
Hometown: California
Current City: Culver City, CA

Last updated: Sep 13 2011

Title(s)

Executive Chef/Owner, Ford's Filling Station

Summary

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.

Specialties

Whole animal, Housemade sausage, Farm-to-table, Craft beer brewing, Vegetable gardening, Butchery, Sustainable fish, In-house charcuterie, Housemade condiments, Housemade pasta, Farm-to-bar, In-house breads, In-house ice creams, Vintage-style cocktails, Housemade bitters, Tea cocktails, Beer cocktails, Biodynamic wines, Local spirit cocktails, Non-alcoholic cocktails, Cheese Expert, Canning/preserving, and Iron Chef (Participant)

Cuisine(s)

American (Regional): California, Gastropub, and Mediterranean

View Extended Profile (Education, Experience, Awards, etc)

Work Experience: Culinary

Ford's Filling Station
Title: Executive Chef/Owner
Employment: Current
Ford's Filling Station
Title: Owner/Executive Chef
Chef: Ben Ford
Cuisine: American regional
Notes:
Was on opening staff

Employment: Feb 2006 - Present
Chadwick
Title: Owner/Chef
Chef: Ben Ford and Govind Armstrong
Cuisine: Mediterranean
Notes:
Was on opening staff

Employment: Jan 1997 - Jan 2003
Eclipse
Title: Sous Chef
Chef: Serge Felastich
Cuisine: Mediterranean
Notes:

Employment: Jan 1996 - Jan 1996
The Farm of Beverly Hills
Title: Executive Chef
Chef: Ben Ford
Cuisine: American
Notes:
Was on opening staff

Employment: Jan 1996 - Jan 1998
Maverick Restaurant Group
Title: Corporate Chef
Chef: Chef
Cuisine: Multi-unit corporation
Notes:
Was on opening staff

Employment: Jan 1992 - Jan 1993
Campanile
Title: Sous Chef / Lead Line Cook
Chef: Mark Peel and Nancy Silverton
Cuisine: Mediterranean
Notes:

Employment: Jan 1992 - Jan 1995
Opus
Title: Sous Chef
Chef: Eberhart Muller
Cuisine: French
Notes:
Was on opening staff

Employment: Jan 1991 - Jan 1992
RAF
Title: Line Cook
Chef: Rick O'Connell
Cuisine: Mediterranean
Notes:

Employment: Jan 1987 - Jan 1987
Chez Panisse
Title: Line Cook
Chef: Paul Bertolli and David Tannis
Cuisine: California (French)
Notes:

Employment: Jan 1987 - Jan 1989

Last updated: May 19 2013

Accolades

House Beautiful, Kitchen Issue May 2007 (National press)
GQ, West Coast Warriors April 2007 (National press)
The New York Times, Travel January 2007 (National press)
West, Los Angeles Times December 2006 (Significant local press)
Shecky's, Los Angeles Nightlife December 2006 (Significant local press)
SPACE, Los Angeles Edition December 2006 (National press)
Draft, Life on Tap December 2006 (Significant local press)
Elle, Travel–Design November 2006 (National press)
LA.com, LA's Hottest Restaurant Personalities September 2006 (National press)
The Men's Book, Dining and Drinking Guide March 2006 (Significant local press)
Los Angeles Magazine, Food: The Best of LA August 2006 (Significant local press)
LA Weekly June 2006 (Significant local press)
Los Angeles Times, Food June 2006 (Significant local press)
Angeleno Modern Luxury Magazine June 2006 (Significant local press)
Chefs' Specials of California June 2006 (Significant local press)
Southwest Airlines Spirit, Food June 2006 (National press)
Distinction, Southern California Lifestyle: Men we Love May 2006 (Significant local press)
Los Angeles Times, Food May 2006 (Significant local press)
Angeleno Modern Luxury Magazine, Top 10 Hot Spots May 2006 (Significant local press)
Food Arts May 2006 (National press)
Front Desk Los Angeles May 2006 (Significant local press)
InStyle Magazine May 2006 (National press)
Los Angeles Times, Food April 2006 (Significant local press)
Daily Candy.com February 2006 (National press)
Directions, The Magazine of Texas Hill Country May 2007 (Significant local press)