Ricardo Valdes hails from a long line of cooks, eaters and at-home entertainers. For generations, his grandmother’s family owned and operated butcher shops in Guadalajara, Mexico. Growing up, his abuelita lovingly kept the stove going with posole and stewed beans.
He launched his own culinary career when he joined acclaimed chef, Dominique Crenn, and the opening kitchen team at Abode in Santa Monica. Following his time at Abode, Ricardo worked in various kitchens across Los Angeles, including Inn of the Seventh Ray, Provecho and The Redbury, before moving to Seattle to serve as Chef de Cuisine at the critically acclaimed restaurant, Delancey. He moved back to Los Angeles and joined the team at L.A. Chapter in late 2015.