food and dining at los poblanos

Our Team

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.

Adam Nelson, Sous Chef
A Nashville native, Adam has had a passion for cooking from a young age.  Having cooked at many great restaurants in the heart of Tennessee, Adam is excited to work with fresh farm ingredients at his finger tips, while inspiring us with his craft of Southern soul food cooking.

Elizabeth Gallery, La Merienda Chef
Elizabeth received her training while apprenticing with acclaimed chefs, as a restaurateur and self-study. Currently, she is a student of traditional healing sciences with a focus in ‘food for healing.’ Chef Elizabeth celebrates a 20-year career in the culinary arts.

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!