Located on an organic farm in the Rio Grande River Valley, Campo is a casual fine-dining experience, featuring the purest field-to-fork menu in the Southwest. Campo’s Rio Grande Valley Cuisine is rooted in seasonal organic ingredients from their fields, as well as from longstanding relationships with local farmers and herdsman.
“Top 10 Hotel for Food Lovers” by Bon Appétit Magazine | 2013
Executive Chef, Jonathan Perno, 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 stage at La Tante Claire in London. In addition, he spent a year in Berkeley, California at an organic farm learning raised bed farming.
Jonathan fits perfectly at Los Poblanos. His first few months found him doing everything from harvesting honey from the 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. He is content to let the fresh ingredients take the credit, though he has impressed the most critical of foodies. As a result, the James Beard Foundation nominated him for “Best Chef Southwest” multiple times.
4803 Rio Grande Blvd NW
Los Ranchos De Albuquerque, NM 87107
Wednesday – Sunday: 5-9pm, By Reservation
Bar Campo: Daily, 4-9pm