Dr. Armin Rembe
Jhette, Steward of the Kitchen
Rey, Morning Sous Chef
Jamie, Lead Distiller
Gabriel (AKA Lil Filero), House Butcher
Dr. Armin RembeIn 1976 Armin and his wife Penny purchased one half of the Los Poblanos property, where they raised their four children, planted lavender and organic vegetables, raised churro sheep and maintained the historic gardens. In 1999 the second half of the property, which included La Quinta Cultural Center, came up for sale and was under threat of being developed. The Rembe family decided to reunite the properties and undertake a plan to preserve the architecture, gardens and open farmland in perpetuity. Armin and Penny ran the inn for five years in their retirement. To this day, these beloved founders continue to inspire the entire Los Poblanos team.
Jhette, Steward of the KitchenJhette has worked at Los Poblanos for over 8 years. A native New Mexican and grandson to James Beard Award-winning restaurant owners, Mary and Tito Gonzales, he was born into the restaurant business. Jhette’s enthusiasm, knowledge and hard work took him to New York in 2016, where he showcased his skills as a contestant on Food Network's Chopped. Los Poblanos values Jhette’s superior palate which proved indispensable in the development of our signature small batch hot sauce. Outside of the kitchen, Jhette is a professional turntablist, playing music across many genres.
Rey, Morning Sous ChefBorn in Albuquerque and raised in Santo Domingo Pueblo, Rey graduated from Le Cordon Bleu and has worked at prestigious restaurants in Colorado and throughout New Mexico. Expanding his knowledge and experience at Los Poblanos, Rey’s passion for cooking continues to develop. Rey is currently experimenting with native corns, and ancient roasting and food preservation techniques, local to the area. His contribution brings a thoughtfulness and authenticity to our culinary offering which speaks to our vision of Rio Grande Valley Cuisine.
Jamie, Lead DistillerA native Burqueña, Jamie was taught by leading authority on essential oil distilling and organic hydrosol production, Judson Carleton. She’s been at the helm of our copper column alembic still, here on the farm, for six seasons. Jamie enjoys the artisan distilling techniques practiced at Los Poblanos and answering guests’ questions about the process. Using steam distillation she extracts the lavender essential oil that is the heart of our bath and body products, and collaborates with our bar team to produce hydrosols, pure and natural botanical waters, for innovative cocktail creations.
Gabriel (AKA Lil Filero), House ButcherPeeler of garlic. Chopper of onions. Maker of soups, sauces and smiles. Fan of flavor and feeding people. The Meat Guy.Keepin’ it Charp.
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