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 May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.