Meet the Owners
Three generations of the Rembe Family have owned and operated Los Poblanos. In 1976, Penny and Armin Rembe purchased one-half of the property from Albert and Barbara Simms, where they raised their four children and maintained the property as gentlemen farmers. In 1999, the second half of the property, which included La Quinta Cultural Center, came up for sale and was under threat of being developed. Together with their four children, they decided to reunite the properties and undertake a preservation plan to maintain the architecture, gardens, and open farmland in perpetuity. In their retirement, Penny and Armin ran the inn for five years. In 2004, their son Matthew Rembe became Executive Director, and has developed all areas of the business, from expanding the lavender spa product business to the addition of guest rooms, fine dining, and cultural programming.
Matthew Rembe, Executive Director
Matt grew up at Los Poblanos and now oversees all aspects of the business on behalf of the Rembe Family. He worked as Director of Mary-Anne Martin/Fine Art in New York City, where he became a specialist in the field of 20th Century Latin American Masters. Matt attended Syracuse University, where he obtained a BA in Spanish and received his MBA from the prestigious Thunderbird School of Global Management. His wife Teresa, and sons Mateo and Max have had a significant influence on Los Poblanos’s dedication to quality food and can often be found enjoying the myriad sights, sounds, and tastes of the Inn and Organic Farm.
Nancy Kinyanjui, General Manager
Born and raised in Nairobi, Kenya, Nancy’s love for hospitality, agritourism and design have been constant themes throughout her life. After graduating with a degree in graphic design from Northern Illinois University, she served as a Guest Relations Manager at the InterContinental Hotel in Chicago. Nancy joined the Los Poblanos team in 2005 and she currently oversees the daily operations of the Historic Inn, Restaurant, and Events. She plays a key role in shaping the unique and authentic guest experience at Los Poblanos, from helping to develop high level of exemplary service standards to implementing our green hospitality program.
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 return visit to work at La Tante Claire in London. In addition, he spent a year in Berkley, California at an organic farm learning raised bed farming.
Ann Therese Manzanares, Event Sales Director
Ann Therese has a family history rooted in New Mexico that includes both farmers and craftsman. Her grandfather, a stonemason, helped build the Santa Fe Cathedral. Ann Therese graduated from New Mexico State, before traveling the world as a flight attendant. When the pull of New Mexico was too overwhelming to ignore, she returned and started her hospitality career in Santa Fe where she realized hospitality was her passion. After working in Santa Fe, she moved to California and worked at the Fairmont Hotels in Sonoma and Santa Monica, as well as the St. Regis in Los Angeles. Since her return to New Mexico, she worked at Tamaya Resort & Spa for eight years. Ann Therese is happy to be part of the team at Los Poblanos, ensuring that all events are seamless, and a true reflection of the Los Poblanos mission.
Amy Jones, Marketing Manager
Hailing from Portland, Oregon, Amy moved to Albuquerque to attend UNM. She earned a degree in Environmental Planning & Design with a minor in Sustainability Studies. During her studies, she became entrapped by New Mexico’s strong food culture planted in tradition and sustainability. Gardening and farming was always a central focus in Amy’s family growing up. That has influenced her to seek out a path rooted in food systems and sustainability, that allows for creativity and community focus. Los Poblanos was a perfect fit.
Stephen Humphry, Manager, Farm Shop
Stephen and his family would drive 40 miles every weekend to work on the family Christmas tree farm on the bluffs of the Mississippi. It took a lot of weekends, but this family of four planted over 20,000 trees. Stephen graduated from the Harrington Institute in Chicago, specializing in art, architecture and design, and worked for Gallery 37 co-instructing sculpture and design classes for adults. He moved to New Mexico in 2005 to work with modern southwestern adobe architecture. Since completing several projects with a small local architects office, Stephen has worked on renovating the old dairy processing room at Los Poblanos into what is now the Farm Shop.
Fergus Whitney, Farm Manager
Farmer Fergus hails from Leitrim, Ireland, where he earned a Certificate of Organic Horticulture from The Organic Center. He founded his own business in Galway, Ireland aptly named The Organic Gardner, where he focused on Eco-Friendly gardening services including horticulture, vegetables, fruit, and herbs. He has adjusted well to our arid climate and adds a whole new perspective and insight on our established growing practices and systems.
Jason Bean, Head Lavender Farmer
Jason comes from the White Mountains of New Hampshire, where his passion for farming, agriculture, and the environment began. Jason received his BS and MA in Environmental Ecology and Mycology in Boulder, Colorado, and also trained in herbalism and homeopathic health through the Western Herbalism society. This is what really lead Jason to pursue his passion for lavender, ultimately steering him to Los Poblanos. Jason has a wealth of experience, having worked on various farms, including some lavender farms here in New Mexico.
Dylan Storment, Dining Manager & Wine Director
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 events at Los Poblanos and has moved on to our restaurant. 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, and will sit for the Advanced Sommelier Exam in 2016. As we open a new chapter with our restaurant relocation, we are happy to have Dylan as our new Dining Manager.
Shaelyn Hesch, Event Specialist
Shaelyn recently returned to her native New Mexico after a long stint in San Francisco. While living in the City by the Bay, she worked in several acclaimed restaurants such as Jardiniére, Farallon and Globe, and honed her skills as an event coordinator at a boutique catering company, Fork & Spoon Productions. In 2012, she started a floral design company called Fig & Twine, which featured unusual, artistic designs for special events. Shaelyn is thrilled to be part of the Los Poblanos events team and to be creating beautiful, unforgettable events on such a special property. We are very excited to welcome such talent to our team.