Appointments & Promotions

Hotel Andaluz Appoints Marc Quiñones as New Executive Chef

ALBUQUERQUE, N.M. April 18, 2017 – Hotel Andaluz, a leading lifestyle boutique hotel in Albuquerque, has hired Chef Marc Quiñones as its new executive chef. Quiñones joins the Hotel Andaluz with more than a decade of culinary experience.

“We are thrilled to announce Marc Quiñones as executive chef at Hotel Andaluz,” said Chris Jacoby, marketing manager at Hotel Andaluz. “He brings a tremendous amount of talent and experience to the culinary team, and we are very excited to see his vision for the hotel’s food offerings come to life.”

As executive chef, Quiñones will oversee all of the culinary operations at Hotel Andaluz, downtown Albuquerque’s only Four Diamond rated hotel, including banquets, catering, and the hotel’s two restaurants MAS Tapas y Vino and Ibiza Rooftop Restaurant and Bar.

“I am honored to be a part of the Hotel Andaluz team,” said Marc Quiñones, executive chef at Hotel Andaluz. “The property is stunning and I look forward to reflecting the hotel’s Spanish culinary style by

Quiñones has more than 10 years of experience in the restaurant and food industry and began his career in New York City. He relocated to New Mexico in 2007 where he has held various positions from chef de cuisine at Bien Shur in Sandia Resort and Casino to Executive Chef at the Inn and Spa at Loretto in Santa Fe. Chef Quiñones graduated from Le Cordon Bleu School of Culinary Arts in Scottsdale, Arizona.

Quiñones has been recognized for his culinary expertise throughout his career including being named “Best Chef” for two consecutive years in Albuquerque The Magazine. He was also a finalist on Food Network’s “Cutthroat Kitchen” and a contestant on Food Network’s “Chopped.”

Quiñones will manage and oversee a team of 30 employees at the hotel. “As executive chef, I look forward to leading a team of incredibly talented people and help them thrive in their careers,” said Quiñones.

For more information about Chef Marc Quiñones and Hotel Andaluz, please visit www.hotelandaluz.com.

For more information, contact:
Michelle Johnson
mjohnson@jameskorenchen.com
(505) 797-6673

Coming Up In The September Online Hotel Business Review




{300x250.media}
Feature Focus
Hotel Group Meetings: Blue Skies Ahead
After a decade of sacrifice and struggle, it seems that hotels and meeting planners have every reason to be optimistic about the group meeting business going forward. By every industry benchmark and measure, 2017 is shaping up to be a record year, which means more meetings in more locations for more attendees. And though no one in the industry is complaining about this rosy outlook, the strong demand is increasing competition among meeting planners across the board – for the most desirable locations, for the best hotels, for the most creative experiences, for the most talented chefs, and for the best technology available. Because of this robust demand, hotels are in the driver’s seat and they are flexing their collective muscles. Even though over 100,000 new rooms were added last year, hotel rates are expected to rise by a minimum of 4.0%, and they are also charging fees on amenities that were often gratis in the past. In addition, hotels are offering shorter lead times on booking commitments, forcing planners to sign contracts earlier than in past years. Planners are having to work more quickly and to commit farther in advance to secure key properties. Planners are also having to meet increased attendee expectations. They no longer are content with a trade show and a few dinners; they want an experience. Planners need to find ways to create a meaningful experience to ensure that attendees walk away with an impactful memory. This kind of experiential learning can generate a deeper emotional connection, which can ultimately result in increased brand recognition, client retention, and incremental sales. The September Hotel Business Review will examine issues relevant to group business and will report on what some hotels are doing to promote this sector of their operations.