Our Team

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 four 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.

Edible New Mexico

 

Daniel Garcia, Sous Chef
Daniel brings over 20 years of experience to the Los Poblanos kitchen team and cites Chef Jonathan Perno as one of his greatest culinary inspirations.  He was drawn here by his love for organic ingredients and classic flavors. Daniel believes in doing things the right way and can often be found curing bacon, hand-crafting bitters or tending to the kitchen’s assortment of pickling fruits and vegetables. His boundless creativity and unbreakable work ethic have earned Daniel the place of Sous Chef and make him an invaluable member of the Los Poblanos family.

Heather Guay, Pastry Chef
Heather started in our kitchen as an intern, which lead to a year-long stint, after finishing school at the New England Culinary Institute. After working under Chef Jonathan Perno at Los Poblanos, she moved back to the Northeast. There she trained at Eleven Madison Park, a three star Michelin restaurant, as well as Sportello and Runner and Stone. We are thrilled to have Heather lead our pastry team and share what she has learned.

Todd Lovell, Event Chef
Todd, now the proud father of two, 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 of the '80s and '90s including Cafe Oceana, Restaurant Andre, Stephen’s, Cafe De Las Placitas and The Artichoke Cafe. His resume also includes two years in Las Vegas working as Executive Chef at Rumjungle and Rock Lobster in the Mandalay Bay Casino. 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. 

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