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 July Online Hotel Business Review




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Feature Focus
Hotel Spa: Measuring the Results
As the Hotel Spa and Wellness Movement continues to flourish, spa operations are seeking new and innovative ways to expand their menu of services to attract even more people to their facilities, and to and measure the results of spa treatments. Whether it’s spa, fitness, wellness meet guest expectations. Among new developments, there seems to be a growing emphasis on science to define or beauty services, guests are becoming increasingly careful about what they ingest, inhale or put on their skin, and they are requesting scientific data on the treatments they receive. They are open to exploring the benefits of alternative therapies – like brain fitness exercises, electro-magnetic treatments, and chromotherapy – but only if they have been validated scientifically. Similarly, some spas are integrating select medical services and procedures into their operations, continuing the convergence of hotel spas with the medical world. Parents are also increasingly concerned about the health and well-being of their children and are willing to devote time and money to overcome their poor diets, constant stress, and hours spent hunched over computer, tablet and smartphone screens. Parents are investing in wellness-centric family vacations; yoga and massage for kids; mindfulness and meditation classes; and healthy, locally sourced, organic food. For hotel spas, this trend represents a significant area for future growth. Other trends include the proliferation of Wellness Festivals which celebrate health and well-being, and position hotel spas front and center. The July issue of the Hotel Business Review will report on these trends and developments and examine how hotel spas are integrating them into their operations.