Soko Butcher

Brad Feickert is the owner and lead butcher at SOKO, a culinary destination located in Takoma Park. He was born and raised in Purcellville, Virginia, and began his culinary journey at the young age of 16. From the start, he showed a strong passion for cooking, which led him to pursue this interest further.

During his college years, Brad realized he wanted to dive deeper into the culinary arts. After graduation, he joined the Sea Islands apprenticeship program in Georgia. There, he worked at several renowned restaurants, including the acclaimed Georgian Room. This experience helped him appreciate the rich history and intricate techniques of cooking.

Eager to advance his skills, Brad then attended the International Culinary Center (ICC) in Campbell, California. While studying, he worked as a sous chef at Haymarket, a dedicated farm-to-table restaurant. This position allowed him to refine his techniques and deepen his understanding of sustainable cooking practices.

After graduating from ICC, Brad returned to the East Coast. He had the opportunity to work at VOLT, a fine dining restaurant owned by Bryan Voltaggio. His time at VOLT further honed his culinary skills. Seeking to expand his knowledge even more, Brad traveled to Australia. He worked at esteemed restaurants like Attica and Brae, which broadened his culinary horizons.

Upon returning to Northern Virginia, Brad took over SOKO. He focuses on sourcing from local and sustainable farms that raise animals ethically and humanely. At SOKO, he combines his culinary background with a commitment to quality and sustainability. This approach offers an exceptional experience for food lovers in the area. His dedication to authentic flavors and ethical practices sets SOKO apart as a must-visit destination for high-quality meats and unique culinary creations.

Visit SOKO Butcher at Solaire Social Food Hall Today! Catering Available.