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.
Sarah Ciccotello, Pastry Chef
Sarah was raised in Italy and studied bread in San Francisco. Before joining the Los Poblanos team Sarah was the Head Pastry Chef at the Compound in Santa Fe. Growing up between Colorado and Italy, Sarah has always been happiest when “her hands are in the dough.” She studied culinary arts in New Mexico, bread in San Francisco and has worked at some of the top restaurants in New Mexico.