Our Food & Beverage Team

Christopher Bethoney, Head Chef
A native New Mexican, Chris began cooking professionally at the Hyatt Downtown in Albuquerque while in high school. Chris went on to graduate from The Culinary Institute of America in Hyde Park, New York. After receiving his bachelor's degree, he spent time cooking in New Hampshire, Italy, and various parts of New York and New York City. Then, after over a decade on the East Coast, he came back home to raise his family. Chris has been at Campo since it opened in 2017 and has been instrumental in shaping the dinner menu, dining experience and Chef's Tasting Table. He believes in learning from the traditions of many cultures and supporting local farmers and producers. His style draws inspiration from the world of fermentation and preservation, immigrants and natives alike.

Gabriel Romero, Roundsman
Peeler of garlic
Chopper of onions
Maker of soups, sauces and smiles
Fan of flavors and feeding people 
Offering the heart and the heat
The Skinny Rounds Man

Gabe was awarded Edible New Mexico's 2021 Local Hero Award for Back of House. Read his interview here.

Todd Lovell, Kitchen Manager
As the son of an Air Force officer, Todd spent his early years moving often living in Germany, Norway on the east coast. After finally settling here in the Southwest, Todd’s childhood experiences led him to pursue a culinary path reflecting classic European and regional cuisines which, which has been an extensive source of inspiration over nearly 40 years of life in kitchens. Todd joined the Los Poblanos family in 2017 and has worked as the Chef de Cuisine for private events and in kitchen Management and purchasing. He is the proud father of two and happily married to Los Poblanos’ resident beekeeper, Lara Lovell.   

Kennedi Martinez, Executive Sous Chef
Born and raised in Albuquerque, Kennedi began cooking at age 21 and quickly fell in love with the art of working with locally sourced foods and products. Kennedi has a rich family history centered in the Los Ranchos and North Valley neighborhoods, which originally drew them to Los Poblanos in 2018. Kennedi is inspired by their grandmothers, Linda and Edwina, and strives to honor them while recreating tasty childhood memories and sensations.

Jubilee James, AM Sous Chef
Born in Glorietta, New Mexico, Jubilee learned to love cooking from a young age working with her mom in the kitchen. Encouraged to use her curiosity and passion, she decided to pursue the culinary arts. Jubilee was drawn to Los Poblanos’ farm-to-table ingredients and learning opportunities.

Violet Jones, Pastry Sous Chef
Born and raised in the Midwest, Violet found her initial calling in the kitchen under the guidance of her beloved grandmother, Linda. Violet's passion for baking led her to Minneapolis where she graduated from the esteemed Le Cordon Bleu. She has since worked alongside multiple James Beard award-winning chefs. Each experience has allowed her to understand the diverse flavors of the American culinary landscape. Violet's work is a testament to her belief in the importance of local farmers and producers, and her style mirrors the changing seasons and honors the traditions of the regions where she has worked.

Matt Gallegos, Head Butcher 
Matt was born and raised in Albuquerque, surrounded by his Italian heritage and a deep love of food and family. He is inspired by Los Poblanos’ farm-to-table atmosphere and commitment to local meat and produce. Matt started as an event cook in 2018 and has grown into the role of Head Butcher at Campo.

Tom Hudgens, Event Chef
Tom lived in many places during his early years, including Albuquerque and Roswell here in New Mexico, but also Texas, Oregon, Slovenia, Hawaii and California. While earning an associate’s degree from Deep Springs College and a bachelor’s degree in liberal arts from Cornell University, he began developing a serious interest in cooking. He launched his culinary career working at the renowned Chez Panisse in Berkeley, California. Later he returned to Deep Springs College as the chef/manager for three years, then worked as a chef with premier Bay Area event companies and restaurants. He is the author of a large, comprehensive cookbook based on his time at Deep Springs, first published by Chronicle Books as The Commonsense Kitchen in 2010; in 2017 he published an expanded edition, titled The Deep Springs Cookbook.   

Front of House

Dylan Storment, Director of Wine & Spirits
Born and raised in Santa Fe, Dylan began working in restaurants, bars and cafés in his early teens and quickly felt at home in the industry. Dylan’s passion for food, wine and fine dining brought him to Los Poblanos in 2008. Dylan started out as a server but quickly climbed the ladder to management. With over 23 years of experience in hospitality and dining, he has been an integral part in building the restaurant and events departments at Los Poblanos. Dylan has also been instrumental in the development of our Wine & Spirits program and was awarded the opportunity to lead the beverage program in 2014. Dylan is a Certified Sommelier with the Court of Master Sommeliers Americas with a certificate in Foodservice Management from eCornell. In 2021 and 2022, his wine list won the Best of Award of Excellence from Wine Spectator

Mona Purvis, Campo General Manager
After spending many seasons as Banquet Manager for our private events business, Mona's role has grown to oversee all front of house dining operations at Los Poblanos. With extensive hospitality experience, from working in local restaurants and retail to fine dining establishments across the country, Mona's warm hospitality and dedicated work ethic make her a natural asset to our team. Born and raised in Albuquerque, Mona spent a few years working and traveling before settling down back in her hometown. 

Matt Dickinson, Bar Manager
Matt joined Los Poblanos in 2015, first working with private events and as a server, and then as a bartender when Campo opened. He was promoted to bar manager in 2021 where he leads our bar team in crafting unique seasonally driven cocktails with some of the finest spirits in the world. As a longtime whiskey connoisseur, he has worked his way through our extensive bar menu learning everything he can about the character of different spirits and what makes the perfect cocktail. His latest obsession is expanding his knowledge about agave spirits, so ask him your hardest questions. When he isn’t behind the bar at Campo, you can find him on the golf course.

Nikki Peay, Campo Floor Manager
Nikki grew up in the hospitality world, serving quesadillas in her parent’s Mexican restaurant in Sedona, AZ by age ten. She has loved it ever since and worked in restaurants while pursuing degrees in art and graphic design. After moving to Albuquerque in 2000, she worked at Tanoan Country Club and Chama River Brewing Company where she was fascinated by the brewing process. She is always looking for new ways to learn about the food and beverage world, including food as medicine in her study of herbalism. Nikki joined Los Poblanos in 2021 and takes pride in Los Poblanos’ field-to-fork experience and sharing the story behind the menu. 

Our entire team is engaged on issues of the land and sustainability. We dedicate a lot of time to supporting local non-profits dedicated to food issues, water issues, education, historic preservation, tourism and economic development. New Mexico is a state with so many needs and we’re in a unique position where we can add value to these conversations as well as learn from them. We’ve hosted talks, tours, and other events to educate the public and raise awareness on sustainable practices. We educate our staff in-house and have sent them to organic farmer conferences and sustainable practice seminars locally and nationally. We also work with local volunteers on our organic farm on a weekly basis, during the growing and harvesting seasons.

Matthew Rembe

Executive Director

Rio Grande Valley Cuisine