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.


FOUR Questions with Jorge Vallejo

Describe your culinary philosophy in 4 words...

Mexican soul, free, personal, hommie.


What is your greatest inspiration?

The flavors of my country, the landscape, and my own memories, also try to discover my own ingredients as a child, with no prejudices.


If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?

Sawada Sushi, Tokyo.


What four things would you take to a desert island?

A good book, a knife, a swimsuit, a pan.


  • #10 | Quintonil | Latin America’s 50 Best Restaurants, 2014



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