Chef Milan Sampa

I’m a Dominican chef from New York, now based in Los Angeles, with over 15 years of experience in high-end cuisine and Michelin-starred restaurants. Classically trained in French culinary techniques, I’ve had the privilege of working at renowned establishments such as City Winery, Double Zero NY, The Water Grill, The Beverly Hilton, Angler Beverly Hills, Santo’Lina, and Little Fatty.

Throughout my career, I’ve held nearly every position in the kitchen — from line cook to lead chef, sous chef, chef de partie, head chef, and eventually executive chef. I’ve trained under some of the industry’s finest mentors, including Chef Luis Robles, Chef Martin Gilligan, Chef Cristiano Pasin, and Roger Hayot, among others.

A graduate of LATTC Culinary with double Dean’s Honors, I began refining my craft early on. By the age of 24, I was already becoming a well-rounded cook through my experience in fine dining restaurants, and by 25, I earned the role of Sous Chef. At 28, I relocated to Los Angeles to continue growing my culinary career and expanding my creative expression in the kitchen.