Jorge Vallejo

Jorge Vallejo


Jorge Vallejo was born in Mexico City in 1978. From an early age, he was interested in cooking and food. Vallejo is passionate about preserving Mexico’s culinary traditions and draws inspiration from the country’s rich history and culture. He believes that food can serve as a powerful tool to connect people and promote understanding and respect across cultures.

In 2003, Vallejo decided to pursue his culinary dreams and enrolled at the prestigious Culinary Institute of America in Hyde Park, New York. During his time at the institute, he had the opportunity to work with some of the industry’s best chefs, including Thomas Keller at The French Laundry and Grant Achatz at Alinea.

Chef Jorge Vallejo is a highly respected and influential figure in the world of gastronomy. He is the founder and chef of the renowned Quintonil restaurant located in Mexico City. Throughout his career, Chef Vallejo has earned numerous awards and accolades. He is known for his innovative use of local and sustainable ingredients. After graduating from the Culinary Institute of America, Vallejo returned to Mexico City and began working as an assistant chef at the acclaimed Pujol restaurant. Through hard work and dedication, he quickly climbed the career ladder and eventually became a chef. In 2012, Vallejo left Pujol to fulfill his dream of opening his own restaurant, Quintonil.

Legacy and Responsibility

Quintonil quickly gained a reputation for its innovative cuisine, which draws inspiration from traditional Mexican flavors and ingredients. Vallejo’s cooking approach has roots in sustainability and environmental responsibility, sourcing ingredients from local farmers and producers. He creatively incorporates local ingredients such as cactus, avocado leaves, and escamole (ant eggs). Vallejo commits himself to implementing sustainable and environmentally friendly practices in his kitchen. For instance, the restaurant’s rooftop garden provides fresh herbs and vegetables, and the kitchen utilizes energy-saving equipment while composting food waste. Quintonil has received numerous accolades and awards since its opening.

Holistic Approach to Cooking

Vallejo’s philosophy revolves around creating food that is both delicious and sustainable. He is dedicated to using local and seasonal ingredients while supporting small farmers and producers. Vallejo believes that chefs have a responsibility to consider the environmental and social impact of their work, thinking beyond the plate. He emphasizes the importance of teamwork and collaboration in the kitchen, encouraging chefs to continuously learn and develop their craft. In addition to his work at Quintonil, Vallejo became involved in various other culinary projects.

Instagram: @jorgevallejo @rest_quintonil
Restaurant web site:
Restaurant address: TNewton 55, Polanco, Ciudad de México

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