Executive Chef Jonathan Perno
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.
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!
Sean Staggs, Lead Dinner Chef at the Inn
Sean is proud to call Albuquerque, New Mexico, where he was born and raised, home. From an early age, he has held a great respect for food and cooking. Over the last fifteen years, he has honed his skills in restaurants such as Tamaya Hyatt, Farm & Table, and upscale fishing lodges in King Salmon, Alaska. Sean uses his love for healthy and delicious cooking to help educate people about where their comes food from. His experience and passion make him a valued member of the Los Poblanos kitchen team. We are pleased to announce that Sean will be taking over daily dinner operations at our restaurant. Under Chef’s direction and with his dedication to detail and authenticity, we rest assured that the restaurant is in good hands.