Pablo Peñalosa headshot.
Bishop’s Lodge, Auberge Resorts Collection

Chef Pablo Peñalosa joins Bishop’s Lodge from Meliá Hotels International Paradisus in Los Cabos, Mexico.

Bishop’s Lodge, Auberge Resorts Collection Names Pablo Peñalosa Executive Chef

Bishop’s Lodge, Auberge Resorts Collection today announces the appointment of Pablo Peñalosa as executive chef. Chef Peñalosa, who has more than a dozen years of culinary and Michelin star restaurant experience, will establish an elevated experience at the property’s signature restaurant, SkyFire, that redefines ‘New Mexican cuisine’ and takes family recipes and locally sourced ingredients to new heights. The culinary offerings will present a global perspective that ties in techniques and flavors discovered during his time living in Mexico and Spain, while nurturing the connection between the land, ingredients, makers and farmers to the hotel guests and community in a purposeful way.

“Santa Fe’s distinctive cuisine is about tradition. We are thrilled to welcome Chef Pablo, who has such a strong knowledge about the origin of those traditions, to New Mexico and to our Bishop’s Lodge family,” says Angelica Palladino, general manager, Bishop’s Lodge, Auberge Resorts Collection. “His wealth of experience speaks for itself, having worked in some of the most renowned kitchens in Mexico and Spain, the two places that ultimately shaped the essence of Southwestern flavor. Chef Pablo will be an inspirational driving force as Executive Chef, bringing a fresh and reimagined interpretation to a new culinary chapter for Bishop’s Lodge.”

Originally from Mexico City, Chef Peñalosa’s grandmother taught him family recipes that relied heavily on the regionally grown chiles and ultimately inspired his desire to pursue the culinary world. His introduction to Spanish culture began during his time working at El Celler de Can Roca and Martin Berasategui—both are 3 Michelin star restaurants—in Spain where he learned the background of the local cuisine and where the dishes and flavors originate from. After his time in Spain, he returned to Mexico City where he was a part of the opening team for the acclaimed international restaurant, Morimoto.

Chef Peñalosa joins Bishop’s Lodge from Meliá Hotels International Paradisus in Los Cabos, Mexico, where he served as executive chef and ran operations during the reopening. Prior to that, he held several executive chef positions, which include the openings of two Four Seasons Resorts in Colombia, MNKY HSE in Mayfair, The Intercontinental Hotel Group in London and Los Cabos.

“I am honored to join the culinary team at Bishop’s Lodge,” says Pablo Peñalosa, executive chef, Bishop’s Lodge, Auberge Resorts Collection. “I look forward to cultivating relationships with the culinary team in addition to local farmers and purveyors to bring a creative and worldly perspective and create an atmosphere and menu that appeals to the local Santa Fe community and our resort guests.”

Chef Peñalosa will oversee all culinary outlets including SkyFire, the signature restaurant and will push the boundaries to develop unique experiences that offer guests the opportunity to dive deeper into Southwestern gastronomy. Chef Peñalosa graduated from Universidad del Claustro de Sor Juana and speaks Spanish and English.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.