Home Personnel Profile Los Poblanos Names Kim Vollers Director of Hospitality Operations

Los Poblanos Names Kim Vollers Director of Hospitality Operations

Kim Vollers

ALBUQUERQUE—Los Poblanos Historic Inn & Organic Farm welcomes Kim Vollers as Director of Hospitality Operations. Vollers oversees lodging, guest services, dining operations, events, programming, grounds maintenance and facilities on the 25-acre farm. Vollers has over 25 years of hospitality experience, the majority of which was spent at the Woodstock Inn & Resort in Vermont. At Woodstock, Vollers oversaw guest services, spa and housekeeping, and was involved with dining and farming operations. Woodstock Inn & Resort was built by Laurance and Mary Rockefeller to help preserve Woodstock’s rich hospitality history and maintains a dedication to sustainable farming and environmental stewardship.

Vollers fell in love with Los Poblanos during a visit with her family in 2013 and couldn’t shake New Mexico from her mind. “From the moment I drove down the tree-lined drive I was hooked,” Vollers said. “Los Poblanos immediately became my happy place and a place I only dreamed of working for.” Deeply interested in food, cooking, gardening, and sustainability, she found herself making plans to attend a sustainable food conference in Santa Fe hosted by Edible Communities. As she was making a reservation to stay at Los Poblanos during her visit, she discovered the job posting, and the rest is history. Los Poblanos had been doing a quiet national search for her position, and Vollers making plans to come out for a conference related to food and farming was a fortunate stroke of serendipity.

“Los Poblanos is a family with an unmatched dedication to the mission of authenticity, sustainability, excellence and community,” Vollers said. “I am truly honored to be a part of this team.”

As Los Poblanos has introduced in-room dining, curbside pickup, new sanitation procedures and more, she has been instrumental in reopening the farm. She has been chatting with the farm team and learning about the hundreds of plant varieties on the property, sampling new menu offerings with the award-winning culinary team and greeting everyone with a warm welcome.