Today we’d like to introduce you to Gregory Leon.

Hi Gregory, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?

I was born in Tulsa and raised in Venezuela, where my love for food first took shape. Cooking has always been about more than just making meals—it’s about storytelling, culture, and bringing people together. My path to becoming a chef wasn’t traditional, but every experience, from working in kitchens in San Francisco to eventually landing in Milwaukee, shaped the way I cook and lead.

I’ve been fortunate to be recognized with four James Beard Award nominations, an incredible honor, but what means the most to me is the impact I can have beyond the kitchen. Mentoring young chefs, creating a safe and inclusive space, and helping others launch their concepts through pop-ups and collaborations are just as important to me as the food itself.

As I celebrate 10 years of Amilinda, my goal remains the same—to keep learning, sharing, and building a community through food.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?

it definitely hasn’t been a smooth road. The restaurant industry is always challenging, but the past few years have tested me in ways I never expected. COVID was devastating—not just for business, but for the entire hospitality community. Practically overnight, we had to shut down dine-in service, pivot to takeout, and make the heartbreaking decision to let go of our staff. It was one of the hardest moments of my career.

But out of that struggle came Hungry Hearts, a program we started to help both Amilinda and other restaurants stay open. The support we received was overwhelming—some of our regulars even sent us their stimulus checks because they wanted to make sure Amilinda would still be here when life returned to normal. That kind of generosity reminded me why I do this.

On a personal level, going through a separation and divorce from my business partner, who was also my husband, made everything even more complicated. Navigating that while keeping the restaurant afloat was incredibly difficult, but I leaned on my love for cooking, the strength of our community, and the people who believed in what I was doing.

The road has been anything but easy, but every challenge has shaped me. I’ve learned to adapt, to keep pushing forward, and to focus on what truly matters—creating food that brings people together and building a space where everyone feels welcome.

Appreciate you sharing that. What else should we know about what you do?

I’m Chef Gregory León, owner and chef of Amilinda in Milwaukee. My work is deeply rooted in storytelling through food, drawing inspiration from my Venezuelan heritage, my years cooking in San Francisco, and my love for Spanish and Portuguese cuisine. At Amilinda, we create a dining experience that feels both intimate and transportive—bringing people together over thoughtfully crafted dishes that balance tradition with personal expression.

I’m known for my use of bold flavors, especially my love of Piri Piri, and for my approach to cooking that respects both technique and seasonality. Beyond the food, I strive to create a welcoming space where hospitality is genuine and inclusive—a reflection of my belief that restaurants should be about more than just what’s on the plate.

One of the things I’m most proud of is the community we’ve built through Amilinda. Over the years, we’ve been recognized for our work, including multiple James Beard Award nominations, but what truly matters is the relationships we’ve fostered—with guests, farmers, fellow chefs, and the Milwaukee food community.

What sets me apart? Perhaps it’s that I see food as an extension of who I am—my history, my identity, my values. Amilinda isn’t just a restaurant; it’s a reflection of my journey, a place where I get to cook from the heart and share that experience with others.

Are there any important lessons you’ve learned that you can share with us?

The most important lesson I’ve learned along my journey is that success in this industry isn’t just about the food—it’s about the people. Cooking is deeply personal, but restaurants thrive on relationships. The way you treat your team, your guests, your purveyors, and your community matters just as much as what’s on the plate.

I’ve learned that leading with kindness, integrity, and authenticity creates a space where people want to return—not just for the food, but for the feeling of being welcomed and cared for. Hospitality is about generosity, and that extends beyond service; it’s about showing up, supporting others, and staying true to your values even when the path isn’t easy.

I’ve also learned that adaptability is key. No matter how much you plan, things will change—ingredients won’t arrive, the industry will shift, life will throw curveballs. But if you stay open, keep learning, and surround yourself with good people, you’ll always find a way forward.

Pricing:

• Entrées typically range from $30–$45, depending on ingredients and seasonality.
• Appetizers & Small Plates range from $12–$22.
• Tasting Menus & Special Events (such as pop-ups and collaborations) are priced individually, usually between $85–$125 per person.
• Wine & Beverage Pairings are available for select menus, with prices varying.
• Cocktails range from $12–$18, with a focus on thoughtful ingredients

Contact Info:

• Website: https://Amilinda.com
• Instagram: @Amilindamke / @ChefGregLeon
• Facebook: https://www.facebook.com/gregory.leon.56/. https://www.facebook.com/amilinda/
• Twitter: @AmilindaMKE

Image Credits

The head shot is from Kevin J Miyazaki