Our Food & Beverage Team
Christopher Bethoney, Executive Chef
A native New Mexican, Executive Chef Chris Bethoney spent more than a decade cooking in New York, Italy and along the East Coast before returning home to raise his family. He has been an integral part of Campo since it opened in 2017, helping shape the restaurant’s dinner menu and intimate Chef’s Table experience. Guided by close relationships with local farmers and producers, his approach reflects the ingredients and traditions of the Rio Grande Valley. From handmade pasta and whole-hog butchery to thoughtful fermentation and preservation, his approach honors the many cultures that converge in New Mexico. In 2024, he was named a James Beard Foundation semifinalist for Best Chef in the Southwest.
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.
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.
Matt Dickinson, Director of Dining
With over 20 years of experience in the hospitality industry, Matt brings a wealth of expertise and passion to the Campo leadership. Matt began his career as an event server and quickly advanced due to his strong work ethic and natural leadership abilities. He played a key role in opening Bar Campo and building the bar program. He brings a deep understanding of restaurant operations—from front-of-house service to behind-the-scenes, ensuring that every guest enjoys a memorable, world-class dining experience.
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
