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Ben Ford


Ben Ford

Food Network Competitor and Owner of Ford's Filling Station

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 before taking on his own restaurant kitchen and earning the prestigious Cochon555 award. Today, he has a successful Ford’s Filling Station located in the Delta Terminal at LAX and recently opened another location in winter 2014 at the JW Marriott Los Angeles LA LIVE in downtown Los Angeles.

Ben graduated from the California Culinary Academy in San Francisco where he 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. 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, Ben was named Executive Chef and created the concept for The Farm of Beverly Hills. Prior to conceptualizing Ford’s Filling Station, Ben opened Chadwick, a restaurant whose local and seasonal high-end California-Mediterranean menu earned him rave reviews and national acclaim, including a coveted three stars from the Los Angeles Times, one of the first restaurants in Los Angeles to receive this high rating.

Meals

Flattened Chicken with Corn Succotash
SOLD OUT

Flattened Chicken with Corn Succotash

Hanger Steak Salad

Hanger Steak Salad

and Marcona Almonds

Idaho Trout
SOLD OUT

Idaho Trout

with Salsa Verde Tabouleh and Watercress Salad

Pan Roasted Swordfish

Pan Roasted Swordfish

and Toasted Lemon Couscous