Albuquerque, New Mexico – Chef Sean Sinclair, a passionate advocate for New Mexican culinary traditions, has returned to his roots at Hotel Chaco’s Level 5 restaurant. With a deep familial connection to New Mexico spanning generations, Sinclair aims to showcase the state’s rich cultural heritage through his innovative cuisine.

Embracing Indigenous Ingredients and Tradition

Sinclair, now the executive chef at Level 5, owned by Heritage Hotels and Resorts, Inc., emphasizes authenticity and locality in his dishes. He is committed to incorporating Native American and Indigenous ingredients, paying homage to their historical significance as early innovators in cuisine.

We’re celebrating the culinary legacy of New Mexico’s Indigenous peoples, who were pioneers of their era, Sinclair remarked. His menu features dishes like Duck confit tamales with our duck breast, highlighting a sustainable approach by using all parts of ingredients.

Aiming for Culinary Excellence

Sinclair’s ambition extends beyond local acclaim; he aspires to elevate New Mexico’s culinary profile on a national scale. Achieving recognition like a Michelin Star or a Bib Gourmand would be a career-defining achievement, Sinclair stated. His goal is to contribute to putting New Mexican cuisine firmly on the map of prestigious culinary awards.

I’m dedicated to crafting cuisine that truly reflects the essence of Chaco, Albuquerque, and New Mexico, Sinclair affirmed, expressing his devotion to his craft and community.

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