Our Food & Beverage Team
Christopher Bethoney, Head Chef
A native New Mexican, Chris has been at Campo since it opened in 2017 and Head Chef since 2022. He has been instrumental in shaping Campo’s dining experience, dinner menu and Chef's Table, and was recognized as a James Beard Foundation semifinalist for the 2024 Best Chef in the Southwest award. Chris began cooking professionally at the Hyatt Downtown in Albuquerque while in high school and went on to graduate from The Culinary Institute of America in Hyde Park, New York. He has spent time cooking in New Hampshire, Italy, and various parts of New York and New York City. After over a decade on the East Coast, he returned home to raise his family. Chris 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.
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.
Front of House
Melissa Rivera, Director of Food & Beverage
Born and raised in New Mexico, Melissa brings 10 years of experience in the hospitality industry with an emphasis on guest services and spa. Intrigued by the beauty and culture of Los Poblanos, Melissa knew this is where she belonged from the moment she first stepped onto the grounds. Passionate about the legacy and impact Los Poblanos has had on the local community, she is dedicated to the preservation and history of the property. Her love for hospitality stems from an inclination to host those from near and far.
Dylan Storment, Wine Director
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 award-winning Wine & Spirits program. Dylan is a Certified Sommelier with the Court of Master Sommeliers Americas with a certificate in Foodservice Management from eCornell. His wine list has won the Best of Award of Excellence from Wine Spectator every year since 2021.
Matt Dickinson, Director of Dining
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.
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.
Executive Director
