Renowned chef Gregory Leon, the owner of Amilinda restaurant in Milwaukee, Wisconsin, has a special tradition that he holds dear – baking a devil’s food cake every year on the first day of August. This tradition is not just about celebrating his birthday but also commemorating the anniversary of his restaurant’s opening.
Originally from Venezuela, Leon made a significant move to Milwaukee in 2012 after spending 18 years in San Francisco. Despite initially intending to settle in a different city, he found himself captivated by the charm of Milwaukee and decided to establish Amilinda in 2015.
Inspired by the culinary influences of Spain and Portugal, Amilinda offers a unique dining experience with dishes crafted from locally sourced ingredients and specialty items from the Iberian Peninsula. The restaurant’s limited weekly menu showcases a diverse array of flavors, reflecting Leon’s culinary expertise.
As a three-time James Beard Award nominee, Leon has received recognition as a finalist for best chef in the Midwest and as a semifinalist for outstanding chef. However, he treasures his mother’s classic devil’s food cake recipe above all accolades. According to Leon, the cake’s simplicity and rich chocolate flavor make it a timeless delight that stands out on its own.
Describing the cake as "amazing," Leon emphasizes its pure chocolate essence that requires minimal embellishments. The recipe for his devil’s food cake includes basic ingredients like flour, cocoa, sugar, eggs, milk, and baking powder, resulting in a decadent and moist dessert that has stood the test of time.
In addition to his culinary achievements, Leon’s annual tradition of baking devil’s food cake serves as a heartfelt tribute to his mother and a symbol of the enduring connection between food, memory, and tradition. This tradition underscores the personal significance that food can hold in our lives, transcending mere sustenance to evoke cherished memories and emotions.