Chef Marc Quiñones: 2026 Southwest Chef Series
Chef Marc Quiñones has built his career in kitchens across New Mexico, bringing more than 15 years of experience to his role as executive outlet chef at La Fonda on the Plaza in Santa Fe.
His work combines traditional Southwestern flavors with contemporary techniques and thoughtful presentation, giving guests a taste of the state through one of its landmark hotels.
2026 BOSW Southwest Chef Series Hub
Chef Marc Quiñones at a glance
Dining outlets: La Plazuela, Bell Tower Rooftop Bar and The Bar at La Fonda
Location: Santa Fe, New Mexico
Role: Executive outlet chef, La Fonda on the Plaza
Cuisine: Contemporary New Mexican and Southwestern
Website: La Plazuela at La Fonda
A career across New Mexico’s kitchens
Before joining La Fonda, Quiñones served as executive chef and director of culinary operations at Ex Novo Brewing in Albuquerque. His experience also includes executive positions at Hotel Chaco, Hotel Andaluz, El Pinto Restaurant & Cantina, The Inn and Spa at Loretto and Sandia Resort & Casino.
Along the way, his cooking has reached audiences beyond the dining room. He has competed on “Cutthroat Kitchen,” “Chopped,” “Beat Bobby Flay” and “Hell’s Kitchen.” In 2023, he prepared dinner for then-President Joe Biden during a visit to New Mexico, receiving a certificate of commendation from the White House.
Quiñones earned a 2024 James Beard Best Chef: Southwest semifinalist selection for his work at Level 5 in Albuquerque. He was subsequently named to the James Beard Foundation’s 2026–2027 TasteTwenty cohort.
A new chapter at La Fonda
At La Fonda on the Plaza, Quiñones works alongside the hotel’s longtime executive chef, Lane Warner, contributing to its culinary programming across multiple dining outlets.
La Plazuela provides a particularly distinctive setting for his work. Located in the hotel’s original 1920s patio, the restaurant pairs contemporary New Mexican cuisine with hand-painted windows, expansive skylights and a central fountain.
His responsibilities also encompass Bell Tower Rooftop Bar and The Bar at La Fonda, allowing him to help shape dining experiences that range from a restaurant meal to a casual gathering over drinks and bites.
Recipe for success
Quiñones approaches cooking with equal attention to the dish and the guest experience. Familiar Southwestern flavors provide a foundation, while technique and presentation offer opportunities for a fresh interpretation.
Supporting local food systems is another priority. His commitment to sourcing connects the kitchen’s choices with the growers and producers behind its ingredients, making regional relationships part of the experience.
That combination of culinary craft and attentive service guides his work across different menus and settings.
Chef Marc Quiñones’ impact on New Mexico’s dining scene
Quiñones’ career reflects the breadth of New Mexico hospitality, encompassing resorts, independent restaurants and a brewery’s culinary operation.
His national recognition creates opportunities to share that experience with a wider audience. Through the TasteTwenty program and televised cooking competitions, he brings visibility to the culinary talent working within the state.
At home, his continued investment in New Mexico’s kitchens and food systems contributes to a dining community where regional traditions remain a source of creativity. His role at La Fonda gives him another platform to introduce visitors to those traditions while serving the community that sustains them.
Explore the 2026 Southwest Chef Series
This profile is part of The Best of the Southwest’s 2026 Southwest Chef Series, celebrating the chefs and culinary leaders shaping the future of dining across Arizona, Colorado, New Mexico, Nevada, Utah, Texas and Southern California.
