Brad Feickert is the chef of Oz. Brad grew up in Purceville, VA where he began his culinary career at the early age of 16. He attended James Madison University and graduated with a B.S. in Justice Studies. Mid-way through college he knew he had a passion for cooking and wanted to dive deeper into the culinary arts. After graduation he decided to attend the Sea Island apprenticeship program at the famed Sea Island Club in Georgia. After a year of working in several of the upscale Sea Islands restaurants including the highly acclaimed “Georgian Room”, he knew he wanted to explore the history and techniques of cooking. With that in mind, he took his career to the next level by attending the ICC in Campbell, CA.
While attending the ICC he worked at an intimate farm to table restaurant called Haymarket. Brad learned the responsibilities of a sous chef and upon graduation from the ICC, he moved back to east coast to work with Bryan Voltaggio in his ‘Top Chef’ restaurant, VOLT. While he was there he worked closely with Chef Graeme Ritchie learning the techniques of fine dining.
After a year at VOLT, Brad worked alongside world famous Australian chefs including esteemed chef Ben Shewry at his world renowned restaurant Attica and Dan Hunter at Brad, another incredible restaurant. Chef Brad said, “Attica and Brae are prime examples of modern fine dining restaurants that rely on native ingredients to provide a unique dining experience”.
After returning from Australia, Brad looked for opportunities that would challenge him, but he still yearned to return to Australia, a place he had grown to love. As fate would have it he met Michael Darby, a co-owner of Oz restaurant with his wife, at a mutual friend’s wedding. Brad’s passion of cooking and his desire to create the best Australian restaurant in the Washington area compelled them to form a bond together. This bond propelled Brad to assume the head chef position at Oz.
Chef Brad has created an experience at his restaurant that mixes authentic Australian cuisine with interesting and exciting gastronomic techniques derived from his vast international experiences. Chef Brad describes his varied menu as, “We have the fundamentals of Australian cuisine that makes the experience unforgettable, but we have also pushed the envelope with exciting ingredients that take our food to the next level”.