Michael Uddo was born and raised in New Orleans into a food family. His grandparents came to New Orleans from Palermo, Sicily in 1907 and founded what is known today as Progresso Quality Foods. He was surrounded by imported products since boyhood. He graduated from the Cordon Bleu in London then apprenticed at Joe Allen’s and the New Orleans Jazz Café, both in London.
He returned to New Orleans to become executive chef at Bouligny Restaurant and in 1992, opened his G & E Courtyard Grill, paying tribute to his grandparents, Guiseppe and Eleanora. Later that year, in June of 1992, the Great Chefs television team arrived to tape Chef Uddo for the Discovery Channel’s Great Chefs series, the Louisiana New Garde (episodes # 7, 11, & 23).
After closing G & E, Chef Uddo worked at Chef John Folse’s White Oak Plantation, and then ran Tulane University’s swanky catering division. In 2015, he joined Ralph Brennan’s Café B as executive chef, which is located in a suburb of New Orleans, where he remains today.
Chicken with Warm Garlic, Mint, and Balsamic Vinaigrette
Serving: 4 Print Chicken with Warm Garlic, Mint, and Balsamic Vinaigrette By Great Chefs November 17, 2015 Rosemary is always a wonderful herb with chicken. These whole birds are sprinkled with chopped fresh rosemary leaves, and the stems are stuffed inside. The indirect grilling method assures the birds will cook all the way through before […]
Grilled Lamb Chops with Apple-Shallot Barbecue Sauce
Serving: 4 Print Grilled Lamb Chops with Apple-Shallot Barbecue Sauce By Great Chefs November 17, 2015 Michael Uddo has perfected grilling, and this dish shows off what he knows. Simply grilled, the lamb chops are seasoned with garlic, rosemary, and black pepper. They are served with oven-roasted potatoes mixed with wilted radicchio. Applesauce is the […]
Veal Tenderloin Crusted with Fresh Herbs and Black Pepper
Serving: 4 Print Veal Tenderloin Crusted with Fresh Herbs and Black Pepper By Great Chefs November 11, 2015 If you are a fan of steak au poivre, you’ll be an instant convert to Michael Uddo’s veal dish, which is coated with a mixture of minced herbs, coarsely ground black pepper, and Dijon mustard. Uddo serves […]
Prosciutto di Parma Salad
Serving: 4 Print Prosciutto di Parma Salad By Great Chefs November 10, 2015 Among Chef Michael Uddo’s great food memories from visits to Italy is one of a large bowl of tender, fresh-from-the-garden greens with extra-virgin olive oil on the side, set out in a hotel lobby for guests to enjoy. He seems to have […]
Pear Tart Tatin
Serving: 8 Print Pear Tart Tatin By Great Chefs October 27, 2015 This is a lovely version of one of the most famous French desserts, an upside-down apple tart created by the Tatin sisters of Orleans. Instead of the traditional pie crust dough and apples, Chef Michael Uddo substitutes puff pastry and pears. Ingredients Unsalted […]