Chef Rliey O'Dette grew up in the Northwest Suburbs of Chicago. He got his first restaurant job after several applications as a dishwasher for a catering company. After working in a few different restaurants throughout high school, Riley decided to enroll in culinary school to pursue his new found passion. Shortly after graduation, he moved to Chicago to work at Bellemore--Robb Report's Best New Restaurant in America. After spending a few years there learning the ropes of Chicago fine dining, RIley left Bellemore to work in Michelin Starred kitchen Sepia. There he found himself being promoted to sous chef and working alongside James Beard nominated chefs and sommeliers. Riley finds inspiration from many different cuisines, spanning from French Bistros, Cevicherias, and even the local pancake house. Recently, Riley has found himself a member of his culinary schools advisory board and returned for an alumni dinner where he curated a menu with current students.
All prices are an estimation and vary based on guest count, event location, and menu. You will get a better estimate during the booking process.
Bartlett, Illinois -- Just a quick train ride away from Chicago!
My favorite restaurant is Le Bouchon. Escargot is my happy place.
On the rare occasion that I do get to cook for myself, I like to challenge myself to use whatever I have laying around. It's like being on Chopped.
Cooking for someone and watching them enjoy it is an incredibly satisfying experience. It's an immediate response that you're given from your hours of hard work. Those positive reactions keep me coming back to the stove. That feeling is what originally made me want to pursue cooking as a career.
