Mexican chef, Jorge Vallejo is at the helm of Mexico City’s Quintonil restaurant. Advocates of using products from the nation’s small agricultural producers, chef Vallejo takes a contemporary take on home cooking. Having undertaken roles in the kitchens of esteemed restaurants throughout the world, Jorge’s cuisine is refined and balanced, celebrating healthy ingredients and their harmonious flavours.
Having graduated from the Centro Culinario de México, Jorge sped into his career, working at Madrid’s two Michelin-starred Santceloni before gaining experience in the kitchens of cruise boats for Princess Cruises. Upon returning to Mexico in 2007, he refined his culinary style and technique in fine-dining establishments like Hotel Condesa dF, Pujol and Restaurante Diana until, in 2011 he had a brief stint at René Redzepi’s Noma. One year later he opened Quintonil with wife Alejandra Flores.
Knowledgeable about indigenous ingredients, chef Vallejo uses his creativity to elevate traditional Mexican cuisine at Quintonil.
Describe your culinary philosophy in 5 words
Delicious, healthy, ethic, social responsible, truly Mexican
What is your aim?
Today as cooks, as chefs, as professionals who wield a certain influence in society, we have a responsibility that goes way beyond the business of selling food. At the very least, we should be clear on this: as people who are often the object of diners’ interest and media attention, we have an opportunity to involve ourselves for good in decisions that get made. And the decisions that get made about food go way beyond the kitchen; they’re linked to health, to the economy, to the environment, to fair trade…
What is your greatest inspiration?
Im in love with my culture and my Mexican heritage, but also I feel that now we need also to refclect all the potnecial thatb mexico has, in terms of biodiversity, culture, and traditios, and I found in all of this matters mi greatest inspitartion.
What three things would you take to a desert island?
A fishing rod, a book, a knife
- #10 | Quintonil | Latin America’s 50 Best Restaurants, 2014
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Dishes © Paul Brauns