Title:Contributing WriterLocation:Albuquerque, New MexicoExpertise:Farm-to-table, wood-fired cooking, Rio Grande Valley cuisineJonathan Perno is executive chef of Campo at Los Poblanos Historic Inn, located on a lavender farm in Albuquerque. Jonathan, a James Beard Award finalist and six-time semifinalist, grew up in New Mexico and trained under Wolfgang Puck at Postrio in San Francisco before returning to his home state to work as a chef at the previous Los Poblanos restaurant, then worked with the owners to develop the concept for Campo. Jonathan is a proponent of the Slow Food movement and prioritizes local, seasonal ingredients. At Campo and at his home, Jonathan likes to welcome guests with his signature spiced New Mexico pecans.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterLocation:Albuquerque, New MexicoExpertise:Farm-to-table, wood-fired cooking, Rio Grande Valley cuisine
Title:Contributing Writer
Location:Albuquerque, New Mexico
Expertise:Farm-to-table, wood-fired cooking, Rio Grande Valley cuisine
Jonathan Perno is executive chef of Campo at Los Poblanos Historic Inn, located on a lavender farm in Albuquerque. Jonathan, a James Beard Award finalist and six-time semifinalist, grew up in New Mexico and trained under Wolfgang Puck at Postrio in San Francisco before returning to his home state to work as a chef at the previous Los Poblanos restaurant, then worked with the owners to develop the concept for Campo. Jonathan is a proponent of the Slow Food movement and prioritizes local, seasonal ingredients. At Campo and at his home, Jonathan likes to welcome guests with his signature spiced New Mexico pecans.
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
