Securing a reservation at Omakase in Milwaukee can take up to three months, but once inside, diners are treated to an exceptional experience crafted by James Beard nominee for Best New Restaurant in 2026, Chef Worawit Ray.”He wants them to be able to forget everything that’s going on outside their work life and everything and just focus on the performance and the art that’s in front of them,” said co-owner Cherry Phetlung, translating for Chef Ray.Chef Ray promises an immersive dining experience, which their Instagram page describes as “the art of dining.””He says the happiness for his restaurant is more about the reaction of people eating his food rather than him enjoying making the sushi,” Phetlung said.Chef Ray has been making sushi for 15 years, ensuring every detail, from the fresh fish delivered every Wednesday to the precise timing of each dish, is meticulously planned.”Like, the flow of the service. Like the timing of when we serve each dish, everything is calculated. Yeah, because we want our customer to have the best experience,” Phetlung said. “He wants them to feel like they’re in another world.”This attention to detail has earned Omakase a spot on the James Beard list, first established in 1990, which is known for its distinct code of ethics and developed committees overseeing the awards.Zak Baker, another James Beard Best Chef nominee for the Midwest, grew up in Door County, a region known for its tourism.”I grew up in Door County, and in Door County, the like, because there’s so much tourism there,” Baker said.At his restaurant, Ca’Lucchenzo, Baker’s technique is influenced by his time in Italy, from the fresh pasta made and rolled out daily to the espresso served at dessert.”Going to Italy and working in Italian restaurants with Italian people wasn’t just about learning recipes and stuff for me. Like when you kind of immerse yourself in the culture, and you spend extended periods of time there, you get a better sense of like what they’re trying to accomplish with their food,” Baker said.”It sounds kind of, you know, kind of like a platitude or hyperbole or whatever it is. I want them to have the best dinner they’ve ever had,” Baker said.Baker takes pride in his food and his staff.”Our staff are super friendly, just the nicest, most knowledgeable people you could find. And then in the kitchen, you know, we just it’s been the same 4 or 5 people cooking for everybody for the last seven years,” Baker said. “Which I don’t know if that can tell. People can tell or not, but, you know, that’s continuity in a restaurant that you don’t normally get.”Baker is proud to represent Milwaukee on the national stage.”There’s been a bunch of people on that list last couple of years. But to kind of continue to represent Milwaukee on that national stage and kind of help that along, I think it’s just, you know, if that’s the part we get to play, then I’m very happy to play for Milwaukee,” Baker said.
MILWAUKEE —
Securing a reservation at Omakase in Milwaukee can take up to three months, but once inside, diners are treated to an exceptional experience crafted by James Beard nominee for Best New Restaurant in 2026, Chef Worawit Ray.
“He wants them to be able to forget everything that’s going on outside their work life and everything and just focus on the performance and the art that’s in front of them,” said co-owner Cherry Phetlung, translating for Chef Ray.
Chef Ray promises an immersive dining experience, which their Instagram page describes as “the art of dining.”
“He says the happiness for his restaurant is more about the reaction of people eating his food rather than him enjoying making the sushi,” Phetlung said.
Chef Ray has been making sushi for 15 years, ensuring every detail, from the fresh fish delivered every Wednesday to the precise timing of each dish, is meticulously planned.
“Like, the flow of the service. Like the timing of when we serve each dish, everything is calculated. Yeah, because we want our customer to have the best experience,” Phetlung said. “He wants them to feel like they’re in another world.”
This attention to detail has earned Omakase a spot on the James Beard list, first established in 1990, which is known for its distinct code of ethics and developed committees overseeing the awards.
Zak Baker, another James Beard Best Chef nominee for the Midwest, grew up in Door County, a region known for its tourism.
“I grew up in Door County, and in Door County, the like, because there’s so much tourism there,” Baker said.
At his restaurant, Ca’Lucchenzo, Baker’s technique is influenced by his time in Italy, from the fresh pasta made and rolled out daily to the espresso served at dessert.
“Going to Italy and working in Italian restaurants with Italian people wasn’t just about learning recipes and stuff for me. Like when you kind of immerse yourself in the culture, and you spend extended periods of time there, you get a better sense of like what they’re trying to accomplish with their food,” Baker said.
“It sounds kind of, you know, kind of like a platitude or hyperbole or whatever it is. I want them to have the best dinner they’ve ever had,” Baker said.
Baker takes pride in his food and his staff.
“Our staff are super friendly, just the nicest, most knowledgeable people you could find. And then in the kitchen, you know, we just it’s been the same 4 or 5 people cooking for everybody for the last seven years,” Baker said. “Which I don’t know if that can tell. People can tell or not, but, you know, that’s continuity in a restaurant that you don’t normally get.”
Baker is proud to represent Milwaukee on the national stage.
“There’s been a bunch of people on that list last couple of years. But to kind of continue to represent Milwaukee on that national stage and kind of help that along, I think it’s just, you know, if that’s the part we get to play, then I’m very happy to play for Milwaukee,” Baker said.
Dining and Cooking