Sanford

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.