Chef Chad Pritchard

     Chef Chad Pritchard is a classically trained French chef with expertise in Italian and Asian cuisine. Born in Alabama and raised in Texas, he grew up in Austin’s restaurant scene, working in his father’s ice cream parlors, bakeries, and restaurants. He later attended Le Cordon Bleu College of Culinary Arts in Austin, refining his skills in classical fine dining and earning degrees in Culinary Arts and Restaurant & Hospitality Management.

Chef Pritchard has held leadership roles in acclaimed restaurants, including Executive Sous Chef at Pignetti’s in Texas and Executive Chef at King Salmon Lodge in Alaska. He later launched five restaurant concepts in Texas, earning accolades such as Best Seafood in Bell, Williamson, and Travis Counties (2010), Best Pizza in Texas (2007), and Iron Chef of Austin (2008, 2009).

In 2011, he became a chef instructor at Le Cordon Bleu in Dallas, earning multiple ACF medals and certifications in cost control, supervision, and restaurant management. He later moved to Utah, bringing his expertise to the region. In 2015, he opened Oregano Italian Kitchen in Provo, followed by Fat Daddy’s Pizzeria, both dedicated to high-quality, handcrafted cuisine.

Oregano Italian Kitchen closed for remodeling in 2019, but the pandemic halted reopening plans. After years of challenges and anticipation, we are proud to finally bring Oregano back, ready to serve our community with the exceptional Italian food that has always been our passion.

Now based in Ogden Valley, Chef Pritchard continues to push culinary boundaries, aiming to elevate the local restaurant scene with his commitment to quality and innovation.