Five questions with Steve "Saz" Sazama, founder of the iconic Saz’s State House in Milwaukee

Steve “Saz” Sazama is a Milwaukee entrepreneur, restaurateur, and hospitality leader best known as the founder of Saz's State House, one of Milwaukee’s most recognizable dining institutions. A Milwaukee native and former bartender, Sazama opened the restaurant in 1976 in a historic building on Milwaukee’s west side after gaining experience in the local tavern and restaurant industry. Drawing on his talent for hospitality, marketing, and customer service, he transformed a neighborhood tavern into a beloved gathering place known for its welcoming atmosphere, signature barbecue, and commitment to community.

Over the past five decades, Sazama has grown his original restaurant into the broader Saz’s Hospitality Group, encompassing catering, festival operations, event venues, and retail food products. Under his leadership, the company became synonymous with Milwaukee’s festival culture, introducing iconic offerings such as pulled barbecue pork, mozzarella marinara, and the famous sampler platter enjoyed by generations of Wisconsin residents.

Known affectionately as “Saz,” he is widely respected for his dedication to employee development, community involvement, and the belief that great hospitality begins with genuine relationships. His legacy extends far beyond the restaurant industry, making him one of Milwaukee’s most influential and enduring business leaders.

Q: You've had quite the career, but every founder really has someone or something that really kind of starts the momentum. What was that for you?

Sazama: “Tom Palmer was a friend of mine from childhood, and he ended up getting into the bar business at a place called the Filling Station, which was where the Milwaukee Public Market is now. I went to the bar and ended up working for him. He then opened a bar called Peps, which is now Colonel Hearts. I worked there for three years. And I learned so much about taking care of people. But he found the building on 55th and State, and he came to me and said, ‘It’s time for you to go into business for yourself.’ And he actually loaned me $10,000 to get started.”

Q: Saz’s is known for having a menu full of iconic items, one of the most iconic being the mozzarella sticks. How did they come to be on the menu?

Sazama: “I love Italian restaurants. If you have a pan-fried mozzarella cheese with the tomato sauce on it, you know, it's mozzarella marinara. And I said, if I could ever duplicate this for the festivals where you could eat it with your hands, we'd have a winner. So my chef went out with another chef, and they came up with the cheese egg roll. And that's how it happened. So we got the five-pound block of cheese, and we're cutting it by hand, and we’re rolling the sticks by hand. And to this day, they're still rolled by hand by Riverside Foods in Two Rivers, Wisconsin.”

Q: How did the catering business come to be? And how has that contributed to the growth of your company?

Sazama: “Well, it's taken over. Between the festivals and catering, it's been unbelievable. But it started when people would come to the restaurant and get ribs or brats and take them to a (Milwaukee) Brewers game. That lasted for a year or two. And then they wanted us to deliver, and I mean, actually cater at the ballpark. So that's how that started. And the catering business was going well until they built a new stadium in 2001. Then the Brewers really tightened down on outside caterers coming in, and they really raised the rates. So you could say, ‘well, that's really terrible’. But when one door closes, another door opens. So that's when catering really started. We got into the wedding business, and it took off.”

Q: What has it been like for you to have a front row seat and to watch the business grow into what it is today?

Sazama: “I'll tell ya, you know, it's a people business. It's a people business with customers. It's a good people business with suppliers. But most importantly, it's a people business with your employees. And they have grown the business more than I ever could have thought about it. I'm so lucky. They always say, ‘Well, the luckier you get, the harder you work.’ Well, in this case, I have a bunch of lucky people working for me. They do just a great job, and they've grown the business more than I could ever imagine.”

Q: What is the legacy that you want to leave?

Sazama: “We have this saying, ‘The finest.’ And we want to be active with the community. I mean, I've been on a lot of boards and so have my staff. They're on Visit Milwaukee, Wisconsin Restaurant Association, State Fair Foundation, Sharp Literacy, and more. And I'm so proud of our presence. We’re just able to do so much and give back. I started with nothing. And, I mean, I got goosebumps right now talking about it.”