Jonathan Perno, Executive Chef
A native New Mexican, Jonathan is now recognized as one of the leading chefs in the Southwest. He has been at Los Poblanos for over ten years and, with the Rembe family, helped shape its vision of Rio Grande Valley Cuisine. Jonathan has been nominated six times as a semi-finalist for a James Beard award and is a strong advocate of the Farm to Table philosophy. He is a butcher, farmer, beekeeper and has trained many cooks to become great chefs, many who now run kitchens of their own. He collaborates with organizations locally and nationally that are dedicated to improving the quality of food, soil and culinary technique.
Jonathan Perno exemplifies field-to-fork cuisine. He works tirelessly to promote organic, sustainable food.
Christopher Bethoney, Chef de Cuisine
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 bachelors degree, he spent time cooking in New Hampshire, Italy, 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 believes in learning from 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.
Caroline Ballam, Pastry Chef
Caroline joins the award-winning Campo team with over a decade of professional baking and pastry experience working in renowned kitchens and luxury properties across the country. Her interest in baking began at age seven, when she started making cookies for her dad's lunches, and continued as she took culinary classes in high school and enrolled in The Culinary Institute of America, studying Baking and Pastry Arts Management. Caroline and her husband Derek have lived all over the country, and were drawn to the arid climate and seasonal weather of New Mexico. Caroline's genuine love for her craft, paired with her talent and curiosity makes her a wonderful addition to the talented culinary team at Los Poblanos. She says "pastry is lucky to be the last thing a guest experiences, so we get to create the lasting memory for diners and provide the final 'wow' moment."
Todd Lovell, Lunch & Afternoon Tea Sous Chef
Todd settled in Albuquerque in 1982 and, driven by his eclectic dining experiences growing up as the son of an Air Force Officer, pursued his Culinary Arts degree in 1985. He has over 35 years of experience in kitchens, spending time in some of the city’s finest institutions including Restaurant Andre, Stephen’s, and Cafe De Las Placitas, to name a few. His resume also includes two years in Las Vegas working as Executive Sous Chef at both Rumjungle and Rock Lobster in the Mandalay Bay Casino. He is the proud husband of Lara (our resident beekeeper) and father of two. He is extremely honored to be involved with such a reputable culinary team here at Los Poblanos and is dedicated to being an integral part of this operation for years to come.
Dylan Storment, Director of Wine & Spirits
Born and raised in Santa Fe, Dylan began working in restaurants 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 2009. Dylan started out as a server but quickly climbed the ladder to management. He has overseen the front-of-house dining staff and beverage programs for the restaurant and events at Los Poblanos. With over 10 years experience in hospitality and dining, Dylan was instrumental in the development of our beverage program. Dylan is a Certified Sommelier with the Court of Master Sommeliers.
Miguel Rey Melton, Morning Sous Chef
Miguel was born in Albuquerque and raised in Santo Domingo Pueblo, located just 30 miles north of Los Poblanos. While attending high school in California in 2003, he was introduced to the wonders of the culinary world by his chef instructor, Howard Merrick. Graduating with honors in 2007, he followed this path to the Scottsdale Culinary Arts program in Arizona. In 2009, he graduated with an Associates degree in Culinary Arts from Le Cordon Bleu. Miguel worked at the Hotel Jerome in Aspen until his internship was complete then returned back to New Mexico. He found himself at several places including La Posada de Santa Fe, Marcello’s Chop House, Hotel Andaluz, and Hotel Chaco, all of which helped contribute to his knowledge and growth as his culinary passion developed. In 2018, Miguel was seeking out a challenge where he could continue this growth, and Los Poblanos was proud to bring him on.
Jordan Pearce, Evening Sous Chef
Jordan was born and raised in Oklahoma City, Oklahoma. After studying Culinary Arts in college, Jordan and her partner started a small farm in 2016 where they sold organically-grown produce and their pasture-raised chicken eggs. This spurred her love for farm-to-table concepts, and Jordan finds inspiration and admiration for Chef Jonathan’s food philosophy and kitchen management.
Jhette Gonzales-Duran, Steward of the Kitchen
Jhette Gonzales-Duran, a native New Mexican and grandson to James Beard Award-winning restaurant owners, Mary & Tito Gonzales, was born into the restaurant business. Along Jhette’s culinary journey, he met Chef Jonathan Perno in early 2008 while staging for a prep cook position. After some time and a few kitchens later, Chef Perno and Jhette would cross paths again at Los Poblanos. He spent years working closely under Chef Perno, studying every aspect of the kitchen from inventory to butchering. Eventually, after learning and honing his skills, his enthusiasm, knowledge and hard work took him all the way to New York City in 2016 where he was able to showcase his skills as a contestant on Food Network's Chopped. Jhette has become an integral part of the kitchen team at Los Poblanos and is an important piece of the story that is Rio Grande Valley Cuisine.
Gabriel Romero, House Butcher
Peeler of garlic
Chopper of onions
Maker of soups, sauces and smiles
Fan of flavor and feeding people
The Meat Guy
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.