Having grown up under the wings of the culinary genius of his father, celebrated chef, author and restaurateur Bradley Ogden, Bryan Ogden knows a thing or two about creating extraordinary cuisine. Originally from Overland Park, KS, Bryan Ogden attended the Culinary Institute of America in Hyde Park, NY.
While he joins his father for the first time in the kitchen at Bradley Ogden at Caesars Palace Las Vegas, Ogden has also worked with celebrated chefs such as Charlie Trotter, Michael Mina, Alice Waters and Michel Richard. At Bradley Ogden he helps generate daily changing seasonal menus that reflect a multi-generational interpretation of modern American cooking. Bryan’s passion for wine is as deep as his passion for the kitchen. At Bradley Ogden he doubles as the Wine Director, overseeing the restaurant’s wine menu.