Chef Milan Sampa

Highly adaptable professional chef with a diverse skill set and a proven track record in problem-solving and innovation. I bring a fresh perspective to any role and excel at identifying cost-saving opportunities, streamlining processes, and delivering creative solutions. Passionate about continuous improvement and eager to learn and take on new challenges. love learning and continuing to grow my passion for different food cultures and techniques.

Dominican Chef from New York now residing in Los Angeles, classically French trained chef with over 15+ years of high end cuisine and Michelin Star Restaurants such as City Winery, Double Zero NY, The Water Grill, The Beverly Hilton, Angler Beverly Hills, Santo’Lina, Little Fatty.

I've worked every position in the kitchen from Line cook, lead chef, sous chef, chef de partie, head chef and executive chef. Studied under some of the best chefs in the game such as Chef Luis Robles, Chef Martin Gilligan, Chef Cristiano Pasin, Roger Hayot just to name a few. Graduated from LATTC culinary with double Dean’s Honors. By the Age of 24 I was slowly becoming a well rounded cook by working in high end restaurants and became Sous Chef at the age of 25 years old. By the age of 28 I made my move to Los Angeles in the pursuit of continuing my culinary career