For more than three decades, Sanford has been guided by a simple philosophy: start with the best ingredients available, sourced as close to home as possible. We work closely with local farms and artisans whenever we can, building our cooking around the quality and character of what they grow and produce.
Our menus follow the seasons. As Sandy has always said, when fresh tomatoes arrive, we use them — and when they’re gone, we wait until next year. Each season brings new inspiration, and the dishes evolve alongside it.
Our food is, in large part, globally inspired. We draw from flavors and food traditions from around the world and incorporate them into our cooking. For Justin, this exploration became especially personal as he began reconnecting with his Armenian heritage and family recipes, many of which have inspired dishes on the menu.
As important as the food is to our vision, the comfort of our guests matters just as much. We want Sanford to feel welcoming — like being invited into our home. Sandy and Angie’s travels over the years helped shape this approach to hospitality, and we continue to build on those traditions today.
Justin Aprahamian – Chef/Owner
Justin Aprahamian entered the culinary world at the age of 12, helping out with his uncle’s catering company. What began as small family favors soon sparked a lasting interest in cooking. At 16, Justin applied for a job at the chef-owned and operated Steven Wade’s Café. Wanting to learn every aspect of the kitchen, he accepted a position as a dishwasher and worked his way up to garde manger. During his time at Wade’s, Justin graduated from high school and enrolled in the culinary program at Waukesha County Technical College.
At 18, his eagerness and determination earned him an associate’s degree in May of 2002. That same year 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, Justin quickly moved up the line, and by 2005 he had been promoted to Sous Chef.
After several years working closely with Sandy on recipe development, menu planning, and daily kitchen operations, Justin was named Chef de Cuisine in 2008. In 2010 and 2011 he was honored as a semifinalist for Rising Star Chef from the James Beard Foundation, and in 2011 and 2012 he received nominations for Best Chef Midwest. In December of 2012, Justin purchased Sanford Restaurant from his mentors, the D’Amatos.
While continuing many of Sanford’s beloved staples, Justin also introduced new influences of his own. One notable addition was an expanded beer program, featuring a rotating seasonal selection as well as a cellar list of hand-picked beers he has been aging for several years. Justin was again nominated for Best Chef Midwest in 2013 and 2014, and in May of 2014 he was honored with the James Beard Foundation Award for Best Chef Midwest.
Brian Reed – Pastry Chef
Josh Mendiola – Chef de Cuisine
RJ Hensil – Dining Room Manager
Kelly Steinberg – Assistant Dining Room Manager
Anne Torinus – Operations Manager
Sarah Aprahamian – General Manager
History
Sandy D’Amato grew up in Milwaukee, where his father and grandfather operated a neighborhood grocery store for nearly 80 years. He attended the Culinary Institute of America, studying under Chef Peter Von Erp. After his time there, he became the first American cook at Le Veau d’Or in New York City and later worked under Chef Roland Chenus during the groundbreaking opening of Le Chantilly. D’Amato eventually returned to Milwaukee, where he made his mark as chef at John Byron’s Restaurant in the First Wisconsin Center.
In 1989, Sandy and his wife Angie opened Sanford Restaurant in the building that had once housed the family grocery store at 1547 N. Jackson Street. The restaurant quickly became regarded as one of the finest in the Midwest, earning accolades from Bon Appétit, Gourmet, Food & Wine, Esquire, Wine Spectator, Zagat Guide, and AAA, as well as the James Beard Foundation’s Best Chef: Midwest award. D’Amato has cooked for the 2002 Salt Lake City Olympics, was one of twelve chefs personally chosen by Julia Child to cook for her 80th birthday celebration, and was invited to cook for the Dalai Lama in 2007.
In December 2012, Sandy and Angie sold Sanford to their longtime Chef de Cuisine, Justin Aprahamian. Justin and his wife Sarah, who is also a longtime member of the Sanford team, continue to run the restaurant alongside many of the colleagues they have worked with for years. Together they honor the traditions that shaped Sanford while continuing to grow and evolve the restaurant.