Chef Marc Anthony Quiñones is an acclaimed, visionary culinary professional and Director of Food & Beverage recognized as a 2024 James Beard Semi-Finalist for “Best Chef in the Southwest” and featured in FORBES Magazine. Known for driving multi-million-dollar revenue growth alongside culinary excellence , Chef Quiñones has built an illustrious career leading operations for premier luxury hotels and high-volume restaurants across the Southwest. His high-profile achievements range from preparing a commended dinner for President Joe Biden and his entire White House staff to captivating national television audiences as a finalist on Season 19 of Gordon Ramsay’s Hell’s Kitchen and a competitor on the Food Network’s Chopped and Cutthroat Kitchen.

An alumnus of the Scottsdale Culinary Institute (Le Cordon Bleu) , Chef Quiñones seamlessly blends sharp business acumen with an immense respect for modern Southwestern cuisine and local New Mexican ingredients. Over his career, he has successfully spearheaded multi-million-dollar restaurant concepts—such as generating $6 million in year-one revenue at Ex Novo Brewing and managing a $28 million annual F&B portfolio at Sandia Resort & Casino. A three-time winner of “Best Chef in the City” by Albuquerque the Magazine and the 2017 New Mexico Restaurant Association “Chef of the Year” , he commands a robust digital following of over 37k fans , using his elite platform to elevate regional culture and mentor the next generation of culinary talent.