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 his love of classical fine dining and refined his technique and skill.