CHEF RILEY O’DETTE

Riley O’Dette’s earliest memories include baking apple pies with his grandmother for Thanksgiving and marveling at the free sample carts at Costco. After working in kitchens across the northwest suburbs of Chicago, Riley attended culinary school and later moved to the city to pursue his dream of fine dining. At Bellemore, under the mentorship of Jimmy Papadopoulos, Riley learned the value of pristine ingredients and precise technique— principles that continue to guide his cooking today. During his tenure, Bellemore was named Robb Report’s Best New Restaurant, and Riley had the honor of cooking at the James Beard House. He later joined Sepia (★), one of Chicago’s pioneering Michelin-starred restaurants, where he rose to the role of Sous Chef while deepening his passion for refined, creative cuisine. Seeking a new challenge, Riley transitioned into private cheffing, where he now brings his culinary vision directly into people’s homes. He curates personal experiences that draw on seasonal ingredients, fostering genuine connections, and crafting meals that evoke nostalgia and community.