Amilinda

09/05/2026

🌱 New week, new menu, and Chef Gregory León is already prepping.

These zucchini rolls are filled with sautéed mushrooms and getting ready for tonight's lineup. This is the part you don't see: the early-morning slicing, the careful rolling, the trays lined up and waiting for service.

Every Wednesday through Saturday, the menu shifts with what's freshest from our Wisconsin growers and what's inspiring us from Spain and Portugal. So if you've been curious, this is your sign.

Book your table through the link in bio and come taste what's new! ✨

09/02/2026

🍳 Right behind the pass, this is where the magic happens.

At Amilinda, your table is just steps from the open kitchen. You watch Chef Gregory León and the team plate every dish, hear the rhythm of the line, and catch the stories behind what's on your plate. It's dinner and a show, all in 52 seats.

Some nights it's quiet and intimate. Other nights it's laughter, toasts, and the whole room buzzing. That's the beauty of it, no two nights are ever the same.

Pull up a chair and join us soon. Reservations through the link in bio! 🍷✨

08/31/2026

A few weeks ago I had the incredible honor of moderating this conversation for the James Beard Foundation and Q***r Food Foundation's **Q***r All Year** series, focusing on the Midwest.

I got to sit in conversation with Le’Genevieve Squires and Zoe Schor and talk about food, place, identity, community and what it means to build q***r spaces in hospitality here in the Midwest.

These conversations matter to me deeply. Pride and q***r visibility cannot be something we pull out once a year in June. We are here every day. We are cooking, farming, creating, employing people, feeding our communities and helping shape what American food and hospitality look like.

I’m incredibly grateful to have been trusted with helping guide this conversation and even more grateful to the brilliant people who shared the space with me.

The full conversation is now up on YouTube. Give it a watch. ❤️🏳️‍🌈

***rAllYear ***rFoodFoundation ***rChefs ***rFood

Join us virtually for James Beard Foundation and Q***r Food Foundat...

08/30/2026

When TODOS Media first approached me about The Humble Kitchen, I wasn’t sure I wanted to do it. Television was never something I chased. But since the series came out, people have told me that my story made them feel seen, gave them hope, and reminded them that it is never too late to change your life. That has made every uncomfortable moment worth it.

Thank you Montse Ricossa and CBS 58 for spending time with us and telling this story with so much care. I’m proud to share my story, proud of the incredible team beside me at Amilinda, and proud to speak about the immigrant experience that shaped my life and my food.

Immigrants have helped build this country’s food and restaurant industry. Food gives us a chance to sit together, get to know one another, and recognize how much we share. If Amilinda and The Humble Kitchen can help change even a few hearts and minds, then all of this has been worth it.

Watch and read the full CBS 58 story here.

MILWAUKEE (CBS 58) -- A Milwaukee-based Chef is getting national attention after being recognized in a new Documentary Series called 'Humble Kitchen,' focusing on immigrants that "lead many of America's

08/28/2026

Eleven years, one incredible team, a chef and countless stories. ✨

Chef Gregory León built Amilinda from pop-up dinners into one of Milwaukee’s most loved dining rooms. Four James Beard nominations later, his heart is still in every plate.

Come taste the story for yourself. Reserve your table soon.

08/28/2026

I’m incredibly proud to be part of FoodRight’s first ever Forks & Futures, a brunch benefiting culinary nutrition education for Milwaukee youth.

On Sunday, September 27, I’ll join chefs Imani Graham, Karen Bell, Dana Spandet, AJ Dixon and Justin Aprahamian for a beautiful afternoon at the Woman’s Club of Wisconsin. Even more importantly, we’ll be cooking alongside FoodRight’s student chefs.

This is about so much more than serving a great brunch. It’s about mentorship, community and giving young people the skills and confidence to nourish themselves and their families.

There will also be live and silent auctions featuring some truly special experiences, including a private dinner for six at Amilinda on a night our doors are normally closed.

Sunday, September 27
11:30 AM to 2:30 PM
Woman’s Club of Wisconsin
Tickets are $180 per guest

I would love to see you there.

Tickets and more information are available at by clicking the link bellow

Join FoodRight for our first-ever fundraiser, Forks & Futures! Six local chefs, one brunch, in support of an amazing cause. Current and former Youth Chef Academy students and Good School Food parents will be in attendance.

08/23/2026

✨ Every week, a new flavor adventure!

Our seasonal menu is always changing. You never know what Chef Gregory León and his team will create with the freshest local finds and Iberian inspiration.

Gather your friends, bring your curiosity and taste something unforgettable.

Book your table now—let us surprise you! ❤️

08/20/2026

Milwaukee took me in, gave me a home, and gave Amilinda a chance to become what it is today.

I sat down with Visit Milwaukee for “Eight Questions Around the Table” to talk about my journey—from Venezuela to Milwaukee, the people who helped shape me, the story behind Amilinda, and what it has been like seeing that story shared through The Humble Kitchen.

Thank you to John Blust and the entire Visit Milwaukee team for giving me the space to tell it.

Give it a read:
https://www.visitmilwaukee.org/blog/posts/post/gregory-leon-qa/

For more than 15 years, Chef Gregory León has made his mark on Milwaukee’s culinary community. His downtown restaurant, Amilinda, has earned him recognition from the James Beard Foundation for Best Chef: Midwest in 2022 and 2023, and Outstanding Chef in 2024 and 2025. We sat down with Chef León ...

08/20/2026

Summer’s flavors, Iberian inspiration. Every week.

This week’s menu stars white fish, seared to perfection and nestled on a rainbow of Wisconsin’s peak veggies. Think sweet corn, heirloom tomatoes, green peas, and a golden saffron olive oil and finished with fresh chives and edible blooms.

Curious what’s next? Book your table to taste the season’s best.

08/20/2026

Step inside. The chef’s counter awaits you.

Ever wondered what it’s like to watch your dinner come to life, just steps from your seat? At Amilinda, every evening is a front-row seat to Chef Gregory León’s magic conversation, laughter, and Iberian flavors all in one cozy space.

Pull up a chair, share a toast, and let us welcome you to our table.

Book your spot for an unforgettable night! 🍷✨