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, Director of Hospitality & Sustainability
Born in Nairobi, Kenya, Nancy joined the Los Poblanos team in 2005 and now lives in the original foreman’s house on the farm. 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 oversees all aspects of the inn and has played a key role in shaping the unique and authentic guest experience at Los Poblanos, from helping to develop a custom line of lavender spa amenities 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 stone mason, helped build the Santa Fe Cathedral. Ann Therese graduated from New Mexico State, before traveling the world as 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 on board at Los Poblanos, ensuring that all events are seamless, and a true reflection of the Los Poblanos mission.
Dylan Storment, Events Manager
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 oversees the front of house dining staff, and beverage program here at Los Poblanos. With over 10 years experience in hospitality and dining, Dylan was instrumental in the development of our beverage program, and completed the level one exam with the Court of Master Sommeliers in 2012.
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.
Kayla Mae Herig, Marketing Manager
Kayla received her BA in Mass Communications, with a concentration in Advertising, and a minor in Psychology from UNM in 2011. During her Senior year at UNM she began working at the Albuquerque Community Foundation, as Communications Associate, and co-coordinator of the annual car show, Concours du Soleil. This is where she really grew in her craft and passion for design. With Kayla’s eye for detail, along with her skills in marketing and social media, she quickly became a true asset to Los Poblanos.
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.
Justin Greene, Director of Service Development
Justin has worked in numerous hotels and restaurants across the U.S. and has brought his mixology knowledge to Los Poblanos. Justin started honing his craft cocktail skills and education of spirits under Ricardo Murcia at the Bellagio in Las Vegas. He then trained under renowned mixologist and beverage director, Juan Coronado, for the ThinkFoodGroup, where he helped create cocktail menus for several José Andres restaurants, including Jaleo and China Poblano.