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In 2000, Mike Ledesma's career shifted from desk to kitchen after securing a financial advisor position in Oahu, 5,000 miles away from his Baltimore home. He unexpectedly found his passion for cooking in Hawaii and enrolled in culinary school where he graduated class valedictorian.
As the son of Filipino immigrants, Ledesma grew up around food. Now, as he masters American cuisine, he plans to also showcase his cultural heritage through dishes such as pork barbecue with homemade marinades and the classic Filipino spring rolls called lumpia.
Ledesma pulls inspiration from culinary travels from Hawaii back to the East Coast. After a stint as sous chef for "Iron Chef" Roy Yamaguchi, he moved to West Virginia’s Greenbrier Resort. He returned to Maryland to work the kitchens of Roy’s, a Yamaguchi restaurant, and Woodberry Kitchen.
Following a move to Richmond, Ledesma landed his first assignment opening The Hard Shell's second location in 2011. Two years later, he opened the Belgian-inspired gastropub, Max's on Broad. Next, after leading a menu relaunch at Patina, he earned the restaurant acclaim as one of the city's top 10 dining establishments in Richmond Magazine.
In 2015, he made a return to The Hard Shell's parent company, Richmond Restaurant Group, as corporate chef. There, he led operations, managed menu development, and trained the culinary teams of each restaurant.
His first restaurant, Perch, opens in February 2018.
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