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Ben Ford

Ford's Filling Station - Los Angeles, CA


Ben Ford grew up in a creative, DIY environment with a mother who was a cook and illustrator and a father – Harrison Ford, who was a carpenter turned actor. They both instilled within Ben the importance and joy of working with one’s hands and craftsmanship. After spending a semester abroad at the University of Dijon in France, he studied at the California Culinary Academy in San Francisco and was schooled 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, California.  

Ford returned to Los Angeles to hone 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, Ben was named Executive Chef and created the concept for The Farm in Beverly Hills. In 1999, Ford opened Chadwick, which earned rave reviews and national acclaim, including a coveted three stars from the Los Angeles Times.

Ford then opened Ford’s Filling Station in 2004 in Tulsa, Oklahoma. The concept ended up being one of the country’s first gastropubs. Following that success, he relocated the restaurant to Culver City in 2006. Recognizing a lack of good food in airports, a second Ford’s Filling Station opened at the Delta Terminal in LAX in 2013. Ford closed the original Ford’s Filling Station in the summer of 2014 and opened a new location at the JW Marriott at L.A. LIVE in December 2014. In addition to being a chef and restaurant owner, Ford is a proud member of the newly-created American Chef Corps, a program of the U.S. Department of State. 

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