Chad Pritchard is a classically trained French chef with a strong background in both Italian and Asian cooking. Born in Southern Alabama, and raised in Central Texas, he grew up in the restaurant scene of Austin and began working in his father’s ice cream parlor at the age of twelve. While working with his father, who spent 20 years in the Army before retiring into the restaurant business, Chad developed a strong work ethic that has helped sustain him in the restaurant industry. Chad worked in his father’s ice cream parlors, restaurants, and bakeries until the age of 19 when he left the family business to serve a full-time mission for The Church of Jesus Christ of Latter-day Saints in Las Vegas Nevada.
After returning home from his mission, Chad again sought out the restaurant business to work in, working in some of the finest hotels and restaurants in the Austin Area. Chad left Austin for college, attending Ricks College, in Rexburg Idaho. It was at Ricks that he met his future wife Kimber Isaacson, whom he married in the Boise ID LDS Temple in May of 2001. They are the proud parents of four children, Maddie, 11, Ella, 7, Barret, 3 and Lilly, 2.
After finishing college, Chef Pritchard decided to pursue his passion in the kitchen and further his culinary training by attending the Texas Culinary Academy, which would later become Le Cordon Bleu College of Culinary Arts, in Austin Texas. It was at Le Cordon Bleu, that Chef Pritchard developed.
After graduating from Le Cordon Bleu with a degree in Culinary Arts and a degree in Restaurant and Hospitality Management, Chef Pritchard took on a number of challenging positions that developed his skills both as a cook and a leader in the kitchen. He spent time as the Executive Sous chef of Pignetti’s Italian Restaurant in Temple, Texas, and then moved on to a season as the Executive Chef of the King Salmon Lodge in Alaska. He used these experiences to help him return to his hometown of Killeen to open five of his own concepts, which included a Cajun restaurant, an Italian restaurant, and several pizzerias. His accolades include Best Seafood in Bell, Williamson and Travis Tri-Counties 2010, Best Pizza in Texas 2007, and being crowned the Iron Chef of Austin in 2008 and 2009.
Returning to the program that he graduated from, in 2011 Chef Pritchard became a Chef Instructor at Le Cordon Bleu in Dallas, a position he held for two years. This opportunity greatly refined his classical French skills, earning him several medals in ACF competition, along with certifications in cost control, supervision, restaurant management. His decision to come to Utah is an effort to take these skills and utilize them in a market that is somewhat lacking in industry professionals of his caliber, and to make his mark in an area that loves great food.
After a stint as an adjunct instructor in the culinary department of Utah Valley University, Chef Pritchard purchased and acts as the Executive Chef of Chef’s Table in Orem and Oregano Italian Kitchen in Provo, which he just opened. Chef Pritchard also owns and operates a food truck called Love Me Tenders, specializing in southern fried chicken tenders.Through these efforts and his desire to operate restaurants around Provo, the ultimate goal is to create a restaurant culture in the Utah Valley that rivals any other region in the country.