Much like composing a 7-course menu, pulling together a passionate and knowledgable team is essential to the Perch experience. You're only as good as the company you keep, and we think we nailed it.
From Baltimore to Oahu to Richmond, Mike Ledesma’s culinary travels and Filipino heritage continue to inspire his cooking. Once a financial advisor, he made a career change in 2002 when he enrolled in culinary school in Hawaii. Since moving from desk to kitchen, he’s worked under “Iron Chef” Roy Yamaguchi and has brought his passion for food back to the East Coast. Most recently he led operations, training, and menu development for six restaurants as corporate chef for Richmond Restaurant Group. He opened his first restaurant, Perch, in September 2018.
General Manager & Beverage Director
Kristel is from Los Angeles, but grew up on the peaceful Northern Neck of Virginia. She earned her degree at the University of Virginia. Charlottesville is the town that inspired her passion for food, wine, spirits, and service. Fifteen years later, Kristel has worked with award-winning Richmond restaurants as General Manager, Wine Director, Events Manager, and Bar Manager. Kristel worked as a Wine & Beverage Manager and instructor for such events as Wine Riot and Atlanta Food & Wine Festival, and has competed in local and regional cocktail competitions.
Chef de Cuisine
Marlin is a veteran of the Richmond culinary scene, cooking in and opening restaurants in the area for over a decade. He is a journeyman cook with experience in many types of cuisine. Marlin hails from Portsmouth, VA and considers Richmond his adopted home. He is an avid outdoorsman whose passion for nature has fostered appreciation for seasonal and locally sourced products. When he's not plating delicious food at Perch, you can find him rock climbing or hanging out at the beach with his son.