|Photo courtesy of Funky Chicken|
|Chef Bradley Ogden of Funky Chicken worked with Charlie Trotter and hates truffle oil.|
James Beard award-winning chef Bradley Ogden is opening several restaurants in Houston, including Funky Chicken, which had its soft opening on December 6. Its grand opening will take place on December 18. We talked to him recently about his career and plans for the new restaurants.
EOW: How did you get into cooking? Did you cook as a child?
BO: No, not regularly. My dad, who owned a big rock and roll club in Michigan, also started a restaurant, and I helped him a bit at the restaurant. He was fanatical about farm-fresh ingredients, so in that way I was always around great food: free-range chicken, beefsteak tomatoes, etc. I also did a lot of hunting and fishing on my grandmother's farm. So, basically, though I was a typical Midwest kid, I was also developing my palate. Later, my twin brother and I went off to the CIA together and I got serious about cooking, specifically farm-to-table cuisine.
EOW: How would you describe your cooking style, in three words?
BO: Fresh, seasonal, universal. Food that I enjoy cooking and eating.
EOW: Whom do you admire in the culinary world?
BO: Definitely Charlie Trotter. He was a great colleague. Also Wolfgang Puck. I think he does it extremely well, stays focused, and I admire that.
EOW: So why come to Texas? To Houston?
BO: We were working on some new projects and Bryan had a lot of friends here in Houston. They were encouraging us with our new company to come here because of the opportunity for growth and the strong food community. We looked around and fell in love with Houston. More »