Best Haute Cuisine Courses Milwaukee Near Me

4worldlovers: We believe in turning ordinary moments into extraordinary experiences and approach everything we do with creativity, exuberance, and taste.

4worldlovers: It is the philosophy of Sanford Restaurant to start with the finest possible ingredients, coming from as close to home as possible, supporting local farms and artisans whenever possible. We then treat those ingredients with the utmost respect, coaxing and elevating the natural flavor to the highest possible level.

Our inspiration starts with the seasonal bounty of produce. As Sandy always said when fresh tomatoes are here we will use them, when they are done we will wait until next year. Embracing what each season will bring, we then take great care in the development of the menu.

Our food, in large part, is described as Modern Ethnic. We like to take taste profiles and food traditions from the world over and integrate them into modern dishes. Exploring these traditions became a great passion of Justin’s when he started to explore his own Armenian heritage and family recipes, which are often included in the daily menu.

As important as the food is to our vision, the service and comfort of our guests plays an equally important part. We want our guests to feel comfortable, as if they have been invited into our home. We strive to be attentive but not intrusive and to always anticipate our guests’ needs. Over the last twenty plus years Sandy and Angie’s travels and experiences around the world have helped to shape the service at Sanford. Our goal is to continue these methods to ensure that each person leaves Sanford having had an outstanding dining experience.

Justin Aprahamian entered the culinary world at the age of 12 helping out with his uncle’s catering company. What started as small family favors ended up being the beginning of Justin’s intrigue to the culinary field. At the age of 16 Justin applied for work at the chef owned and operated, Steven Wades Café. Wanting to learn all aspects of a kitchen he accepted a job as dishwasher and worked his way up to garde manger. During his time at Wades, Justin graduated high school and immediately enrolled in the culinary program at Waukesha County Technical College.

At the age of 18 Justin’s eagerness and determination earned him an associate’s degree in May of 2002. At this time he joined the kitchen staff at Sanford Restaurant, then owned by renowned Chef Sanford D’Amato and his wife Angie. Hired as a prep cook, his drive and passion helped him to move up the line and by 2005 was promoted to Sous Chef.

After working closely with Sandy on recipe and menu development as well as the daily function, he was named Chef de Cuisine in 2008. In 2010 and 2011 Justin was honored as a semifinalist for Rising Star Chef from the James Beard Foundation. In 2011 and 2012 he also received nominations for Best Chef Midwest. In December of 2012 Justin purchased Sanford Restaurant from his mentors, the D’Amato’s. He had kept a number of the Sanford “staples” as well as implemented a few of his own inspirations. One major addition was the extended beer list, including a seasonal selection which changes with the seasons and a cellar list of hand-picked beers he has been aging for several years. In 2013 and 2014 Justin was again nominated for Best Chef Midwest and in May of 2014 he was honored with the James Beard Foundation Award for Best Chef Midwest.

Sandy D’Amato grew up in Milwaukee, where his father and grandfather operated a grocery store for nearly 80 years. He attended the Culinary Institute of America where he studied under Chef Peter Von Erp. Shortly thereafter he became the first American cook at Le Veau d’Or and worked under Chef Roland Chenus through the groundbreaking opening of Le Chantilly. D’Amato returned to Milwaukee and made his mark as the chef at John Byron’s restaurant in the First Wisconsin Center.

4worldlovers:
Inspired by the flavors of Spain & Portugal, Chef Gregory León crafts his dishes using locally sourced ingredients paired with specialty items from the Iberian Peninsula. A limited menu that changes weekly offers a variety of flavors and options that keeps you coming back.

We are located on Wisconsin Avenue adjacent to the Mariott Hotel. Within walking distance of the Milwaukee Art Museum, Pfister Hotel, Riverside Theater, and the Historic Third Ward.


Our dining room can be configured to seat parties as large as 20 persons during normal dinner service. Private parties are also an option with a restaurant buyout. A credit card is required to make a reservation for a large party. Contact us and we can discuss your specific needs.

“We had an amazing dinner here. Service was excellent, drinks were great, and food was delicious from appetizers to dessert.” – Randall M.

Chef Gregory León has been inspired by the flavors of Spain and Portugal for years. His dishes are made with locally sourced ingredients, paired with specialty items from across Iberia’s Peninsula to give you an entertainingly diverse meal every time!

4worldlovers: Expect the Third Ward’s best restaurant and bar scene — kick-ass Mediterranean-inspired Modern American cuisine and expertly crafted cocktails, all served up with genuine attention to detail and a lack of pretense. Five separate areas, including a dining room with a commanding view of the centerpiece wood-fired grill and oven, a vibrant bar and lounge, an inventive café, an intimate private dining room, and a lovely sidewalk patio on Broadway, offer just what you’re looking for any time of day.

4worldlovers: Italian for “honest,” Onesto puts a modern twist on Italian cuisine that’s fresh and flavorful. Located in the heart of the Historic Third Ward, we pair handmade pasta with an outstanding wine and craft cocktail list, elegant service, and a unique menu that has been frequently named among the best Italian in Milwaukee. While you’re here, visit our intimate second-floor event space, a warm and inviting urban loft for private parties, weddings and rehearsals, business dinners, and more. Buon appetito!