We were lucky to catch up with Gregory León recently and have shared our conversation below.
Gregory, we’re so excited for our community to get to know you and learn from your journey and the wisdom you’ve acquired over time. Let’s kick things off with a discussion on self-confidence and self-esteem. How did you develop yours?
My confidence really came from experience, from showing up for work, putting in the time, and realizing over time that I could handle more than I thought I could. In this industry, you get humbled constantly, so I learned to see challenges as part of the process rather than proof that I wasn’t good enough. Every tough service, every new dish, every risk I took in building Amilinda helped me trust myself a little more.
Running my own restaurant forced me to grow into my confidence. When you’re responsible for a team, for creating an environment where people feel inspired and supported, you can’t lead from insecurity. You learn to stand by your choices and your vision, even when not everyone understands it right away. That’s where a lot of my self-esteem came from realizing that staying true to myself and my values mattered more than trying to please everyone.
I’ve also been incredibly fortunate to have people around me who believe in me, my family, my staff, my friends, my community. Their faith pushes me to keep showing up authentically, and that’s something I’ve learned to take pride in. Confidence for me isn’t about being the loudest voice in the room, telling everyone how great you are, it’s about knowing who you are, trusting your instincts, and leading with heart.
Appreciate the insights and wisdom. Before we dig deeper and ask you about the skills that matter and more, maybe you can tell our readers about yourself?
I’m the Executive Chef and Owner of Amilinda, a small independent restaurant in downtown Milwaukee inspired by the flavors of the Iberian Peninsula — Spain and Portugal. We celebrated ten years this past August, which still feels incredible to say. What began as a dream to create a space where I could cook and, hopefully, feed a few people each night has grown into something much larger — a place where food and community come together, where people feel safe and included, and where we share our culture while learning from others. It’s become a reflection of who we are as a team and as a city.
What excites me most about what I do — beyond the food itself — is the storytelling. I use food to connect people to culture, memory, and each other. At Amilinda, everything is intentional, from our partnerships with local farmers to the seasonal menu that evolves each week. It’s never just about serving dinner; it’s about creating an experience that feels heartfelt and human.
This year has been especially meaningful. I received my second consecutive James Beard Award nomination for Outstanding Chef — my fourth nomination overall — and Amilinda was once again named one of Milwaukee’s best restaurants. To celebrate our 10th anniversary, we’re taking the entire staff to Lisbon, Portugal this November — a trip that not only honors the roots of our cuisine but also celebrates what we’ve built together and gives us a chance to create memories beyond the restaurant.
At the end of the day, what drives me is building something that lasts — a place that celebrates craft, culture, and kindness in equal measure.
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?
Looking back, I’d say the three qualities that had the biggest impact on my journey were resilience, humility, and empathy.
Resilience is everything in this industry. Restaurants test you constantly; financially, emotionally, creatively. There are days when things don’t go as planned, and you must pick yourself up, refocus, and keep going. Early on, I learned not to take setbacks as signs that I wasn’t good enough, but as lessons on how to adapt and grow stronger.
Humility has kept me grounded. No matter how much recognition comes your way, you can never forget that this business is built on service to your guests, your team, your farmers, your community. The moment you stop listening and learning, you stop evolving.
And empathy probably the most important one. I’ve learned that leading with empathy builds trust, both in the kitchen and outside of it. Understanding what your staff needs, what your guests are looking for, what your community is feeling, that is what creates longevity.
For anyone early in their journey, my advice is simple: show up, stay curious, and don’t let fear dictate your path. Learn from every experience, treat people well, and remember that success isn’t about perfection, money or fame, it’s about persistence, connection, and staying true to who you are.
How can folks who want to work with you connect?
Absolutely. Collaboration has always been at the heart of what I do. I love working with people who bring passion, creativity, and purpose to the table — whether that’s other chefs, artists, farmers, educators, or community organizations. Some of the most meaningful experiences in my career have come from joining forces with others to tell a shared story through food.
At Amilinda, we’ve hosted everything from pop-ups and cultural dinners to fundraisers and educational events. I’m always open to partnerships that celebrate culture, promote inclusivity, and strengthen community, projects that remind people food can be a bridge, not a barrier.
If someone’s reading this and feels aligned with that spirit, I’d love to hear from them. The best way to connect is through email or social media reach out ti me via Instagram (@ChefGregLeon) or send an email to [email protected]
I’m always open to hearing new ideas and seeing where a great collaboration might lead.
Contact Info:
- Website: https://Amilinda.com
- Instagram: @Amilindamke @ChefGregLeon
- Facebook: https://www.facebook.com/amilinda
Image Credits
Head Shot by Kevin Miyazaki
All other photos by John Reiss
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