Executive Chef Jonathan Perno, Executive Chef
A native New Mexican, Jonathan trained at the California Culinary Academy and spent time at Postrio under Wolfgang Puck, Splendido and Alain Rondelli in San Francisco, Sweet Basil in Vail, Colorado, Splendido at The Château in Beaver Creek, Colorado, and Metropolitan in Salt Lake City, Utah. His résumé also includes the requisite European culinary tour, a stage at La Tante Claire in London. In addition, he spent a year in Berkeley, California at an organic farm learning raised bed farming.
Jonathan is the perfect fit for Los Poblanos. His first few months here found him doing everything from harvesting honey from our bees for his homemade chocolates to preparing a 6-course chef’s meal for an anniversary dinner for 75. He is a strong advocate of the Farm to Table philosophy and the Slow Food Movement. While he’s absolutely content to let the fresh ingredients take all the credit, Jonathan has already impressed the most critical of foodies with his own unique perspective on food.
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 almost four years ago 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, 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 Sous 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 operations for years to come.