Not all chefs start out hungry for the job. Some, like the executive chef of Richmond Restaurant Group, Mike Ledesma, come from a part of the professional world that has little in common with cooking.
Ledesma is a former stockbroker — although you can’t tell by looking at him. He arrives for our interview in an apron, and he has the scarred hands of a chef. He’s the son of Filipino immigrants, and his departure from a successful field was puzzling to his parents … Read More