Meet Gregory Leon

We caught up with the brilliant and insightful Gregory Leon a few weeks ago and have shared our conversation below.

Gregory, so great to be with you and I think a lot of folks are going to benefit from hearing your story and lessons and wisdom. Imposter Syndrome is something that we know how words to describe, but it’s something that has held people back forever and so we’re really interested to hear about your story and how you overcame imposter syndrome.

Despite what some would call a celebrated career and numerous accolades, I still face a persistent and often unspoken challenge: impostor syndrome. Even after making my mark in Milwaukee’s vibrant culinary scene, I’m often grappled with a nagging feeling that i might not quite belong.

This sense of self-doubt has followed me through key milestones, like being honored in Milwaukee Magazine’s roundup of Hispanic and Latin culture leaders, and my 2024 James Beard Award nomination in the Outstanding Chef category. These accolades should be affirming my culinary expertise and impact, yet I still find myself wondering if I truly deserves them, or have I simply been “lucky.”

Over time, I have taken deliberate steps to confront these feelings. I reminds myself of the countless hours I have invested, the risks I have taken, and the loyal community that has built around my restaurant, Amilinda.
I have found strength in connecting with others in the industry who feel similarly, sharing stories that reveal impostor syndrome as a near-universal experience among chefs. Speaking at culinary panels and events, especially those focused on LGBTQ+ and Hispanic representation, has also helped me realize that my unique voice and experiences are what my community values most.

However, even now, impostor syndrome occasionally resurfaces, a subtle voice that questions my achievements. Yet I have learned to recognize it and, rather than letting it dictate my path, I use it to stay grounded. I embrace the balance between self-doubt and self-belief, understanding that while impostor syndrome may never fully disappear, my dedication and love for my craft are stronger than any lingering doubts.

Thanks for sharing that. So, before we get any further into our conversation, can you tell our readers a bit about yourself and what you’re working on?

My name is Gregory Leon, and I am the chef and owner of Amilinda, a small, independently-owned restaurant located in the heart of downtown Milwaukee.

Our kitchen is inspired by the cuisine of the Iberian Peninsula, and our menu, featuring no more than twelve items at any given time, is constantly evolving. Some days, this might mean simply updating a few components on an established dish, while other days bring a complete menu refresh with four new dishes making an appearance.

We work closely with local farmers, growers, and producers to highlight the bounty that Wisconsin has to offer.

Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?

Flexibility
The ability to adapt and remain flexible is crucial in the restaurant industry. You might start with a clear vision of how you want things to run, but over time, you must be willing to adjust and evolve. Being open to change allows you to make your business more efficient and ensures it stays relevant.

Criticism
To continually improve, it’s essential to be open to criticism and listen to others, especially your customers. As a chef, I pour a lot of myself into every dish I serve, and hearing critiques can sometimes be difficult. However, by learning to detach from my initial emotions and truly listen to what customers have to say, I can improve the restaurant, its operations, and the food.

Knowledge
Acknowledging that you don’t know everything is vital to growth. Once you embrace this, you can focus on learning from those around you. I constantly learn from every employee at the restaurant, and by remaining open to their knowledge, I continue to grow as a chef, a leader, and a restaurateur.

Before we go, maybe you can tell us a bit about your parents and what you feel was the most impactful thing they did for you?

The two most impactful things my parents did for my brothers and me growing up were, first, teaching us to believe in ourselves and showing us that with hard work, we could achieve anything we set our minds to. Second, they instilled in us the importance of humility—that no matter what we accomplish in life, regardless of our job, title, position, or financial status, we are never better than anyone else.

These lessons taught us to balance ambition with kindness and to treat everyone with respect.

Contact Info:

• Website: https://Amilinda.com
• Instagram: @ChefGregLeon @Amilindamke
• Facebook: Amilinda
• Twitter: @Amilindamke

Image Credits

all are taken by me Gregory Leon EXCEPT for the headshot which was taken by Kevin Miyazaki