“Local family farms are where we look for the best ingredients for the menu at LarkCreekSteak,” says Ledbetter. “Whether it be produce or great cuts of steak, these products are raised with love. Love coupled with close proximity to the restaurant results in a real difference that you can taste on the finished plate.”

A native to Huntington Beach, Ledbetter’s affinity to great cuisine, cooking and personal satisfaction from working hard made a career in the culinary arts a natural and organic progression. Ledbetter attended the California School of Culinary Arts in Pasadena, California, graduating in 2000. Desiring a change of culture and scenery, he ventured to New Orleans and acquired a position in the sauté line at Bella Luna Restaurant, which was later destroyed by Hurricane Katrina. For the next three years, Ledbetter continued to work in New Orleans, taking on new and more challenging roles as his experience and expertise grew, including positions as tournant at Emeril’s and Restaurant August with Chef John Besh.

Ledbetter next fulfilled a lifelong ambition and moved to New York City. In the subsequent three years he spent there, he worked as the tournant at Union Square Café with Chef Michael Romano and opened Spigolo in 2004 as sous chef for Chef Scott Fratangelo.

In 2006 Ledbetter returned to California and took a sous chef position at the friendly neighborhood Street Restaurant in San Francisco. When the opportunity to join LarkCreekSteak as sous chef presented itself in August of 2007, Ledbetter immediately took the opening and was later promoted to chef in January 2008.

Ledbetter finds enjoyment and inspiration in guest feedback, “When a guest goes out of their way to send a compliment back to the kitchen, we know we have contributed in making their evening special and memorable. This in itself drives me.”

When not at LarkCreekSteak, Ledbetter enjoys spending time with his wife, Nicole, and participating in adventure sports such as snowboarding at Lake Tahoe, dirt biking and wakeboarding.