Brett Hickey is a Southern California native whose passion for food began during a restaurant internship at Long Beach Wilson High School. After graduating, Brett moved to Denver, Colorado to attend the culinary arts program at Johnson and Wales University on a scholarship. After completing his culinary arts degree, Brett continued his education earning a BS in Nutrition and studying abroad at the Universidad San Ignacio de Loyola in Lima, Peru.
During Brett’s time in Denver he jumped right into its rapidly growing farm to table movement at Fuel Café starting as an intern and eventually being promoted to junior sous chef. While there, he helped to create a different menu each month using locally sourced organic produce. Next, Brett moved on to Euclid Hall to work under James Beard Foundation Best Chef Southwest awardee Jennifer Jasinski and two-time semi finalist for JBF Best New Chef, Jorel Pierce. After moving to the mountains to try his hand as a ski bum, Brett landed at the acclaimed Sweet Basil helmed by Chef Paul Ander, former chef at Denver’s renowned Brown Palace Hotel and the Broadmoor Resort.
Brett’s chosen career has given him many opportunities to indulge in his other passion—travel. He has spent time exploring culture and food traveling through South America, Australia, Europe, and Asia. He has worked as a stagier in the town of Orvieto, Italy gaining a deeper respect for local ingredients, a penchant for simple food, and a love of Mediterranean flavors. While traveling the Mediterranean, he found a job working at the winery of 15th generation Croatian wine makers Marija Mrgudic and her brother Nico Bura. He later worked as an olive harvester for Klaudio Ipsa, the first Croatian olive oiler producer listed in the prestigious L’Extravergine – Guida ai Migliori Oli del Mondo di Qualità Accertata.
Chef Brett looks forward to bring his many experiences and special memories to your plate at Stripe Café.