Sergio Ledesma

Executive Chef

Originally from Mexico, Ledesma brings a deep appreciation for Mexican culinary traditions, ingredients and hospitality to Arriba Abajo, shaped by a career spanning acclaimed restaurants and hotels. After studying at The Culinary Institute of America, he went on to serve as executive chef at La Central San Pedro, an upscale steakhouse in San Pedro Garza García, Mexico, before making his way to Austin, where he most recently led the culinary program at Hotel Van Zandt, a boutique hotel in the heart of downtown and home to the acclaimed restaurant Geraldine’s.

“Having spent the last several years in Austin, I’ve built a deep appreciation for this city and its incredible culinary community,” said Ledesma. “What excites me about Arriba Abajo is the opportunity to bring the flavors and traditions I grew up with in Mexico to our guests and share them in a way that feels genuine and approachable. I’m looking forward to working with the team, continuing to learn and creating a place where people can come together and enjoy great food.”