Chef Jorge Vallejo of Quintonil - Biography

Mexico City, D.F.

September 2016

After his graduation from Instituto Culinario de México in his native Mexico City, Jorge Vallejo took his talents to the seas aboard Princess Cruise Lines. He honed his skills in the galley, cooking for hundreds of passengers on routes through the Caribbean and Atlantic, as well as South America and even Antarctica.

Upon returning to Mexico, Vallejo joined the team at world renowned Pujol under powerhouse Chef Enrique Olvera, one of the fathers of modern Mexican cuisine. He went on to become the corporate chef for Groupo Habita, where he headed the kitchens at Hotel Condessa DF, Hotel Habita, and Hotel Distrito Capital. In 2010, Vallejo ascended to his first executive chef role at Restaurant Diana in the Hotel St. Regis, Mexico City. After the requisite stint in the kitchen at Rene Redzepi’s Noma, Vallejo and his wife, Alejandra Flores (former director of operations and commercial director of Grupo Enrique Olvera), returned to Mexico City to open Quintonil in the Polanco neighborhood.

At Quintonil, Vallejo embraces the movement of modern Mexican cooking and strives to use indigenous produce in his cooking in an inventive, progressive style. Quintonil is currently ranked number 12 on San Pellegrino’s “World’s 50 Best Restaurants” list. Cementing his role as a leader in modern Mexican cooking, Vallejo is a member of the Mexican Collective Kitchen, an association that brings together the most prominent chefs in Mexico with a single mission: to rescue traditions, techniques, and ingredients typical of the national cuisine.