Our Food & Beverage Team
Christopher Bethoney, Executive 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 came back 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.
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
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
