About Marc Quinones
Most recently named Best Chef in the City by New Mexico’s largest publication Albuquerque The Magazine for the 3rd time Chef Marc Quinones was born and raised in The South Bronx, growing 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 AAA Four Diamond Hotel Andaluz he served as Executive Chef of The Historic Four Diamond Inn & Spa at Loretto in Downtown Santa Fe as well as Bien Shur Restaurant atop The Four Diamond 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. He was crowned New Mexico’s “Chef of the Year” in September of 2017 by The New Mexico Restaurant Association and most recently was featured in Forbes Magazine. For the second year in a row, Quinones podiumed at The Great American Seafood Cook-Off with his Signature New Mexico Spiced Duck Fat Fried Oysters. Chef MQ has also spent time working in New Orleans Louisiana, Los Angeles California, New York City and Kona Hawaii. At MAS Tapas y Vino you will be in for a dining experience that is diverse, colorful, focused and thoughtful.