Chef Biography
Odessa Piper was born in Pearl City, Hawaii and grew up in Portsmith, New Hampshire. In 1969 she moved to Madison, Wisconsin where she helped her mentor, JoAnna Guthrie, open a restaurant called the Ovens of Brittany. Seven years later, she opened her own restaurant, L’Etoile, where in 2001 she won the James Beard Foundation’s Best Chef Midwest.
It was just about the same time Great Chefs discovered her and taped her for their Great Chefs of America series. She mentored her Chef de Cuisine, Tory Miller, and in 2005 she retired and sold L’Etoile to Chef Miller.
Recipes
Stravecchio Tuile with Summer Berry Salad
Serving: 4 Print Stravecchio Tuile with Summer Berry Salad By Great Chefs October 1, 2015 When it comes to using fresh fruits and greens, Odessa Piper stands out. Here she offers a sweet twist on the appetizer salad, placing the greens in cheese cups and combining them with fresh berries and berry sauce. She notes […]
Apricot Biscotti
Serving: 8 to 10 Print Apricot Biscotti By Great Chefs October 1, 2015 A spectacular tray of bread, cheese, and fruit, Odessa Piper’s Apricot Biscotti combines slices of herbed bread studded with apricots with sliced cheese and fresh apricots. Her use of hyssop is unusual; this is an ancient and pungent herb, used — with […]
Chicken Breast with Fennel, Peaches, and Roses
Serving: 4 Print Chicken Breast with Fennel, Peaches, and Roses By Great Chefs September 30, 2015 Chicken arrives dressed for a special occasion with peaches and rose petals, a wonderful flavor combination. The chicken is fanned over a bed of sauteed fennel, adding licorice overtones. The green, pink, and peach colors are lovely with the […]