MAS Tapas y Vino
Chef Marc Quiñones
Born and raised in The South Bronx, Chef Marc Quiñones grew up entrenched in his Puerto Rican heritage watching his mother and grandmother cook delicious dishes from as far back as he can remember. Later on in life he graduated from The Le Cordon Bleu program at The Scottsdale Culinary Institute and has since realized many successes. Prior to taking over the helm as Executive Chef of The Hotel Andaluz he served as Chef of The Historic Inn & Spa at Loretto in Downtown Santa Fe as well as Bien Shur restaurant atop The Sandia Resort & Casino where he was voted Best Chef in the City for two consecutive years by the readers and editors of Albuquerque The Magazine. He has also been featured on Food Network twice competing in Cutthroat Kitchen and on Chopped.