Jorge Vallejo

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Country : Mexico

Restaurant : Quintonil

Jorge Vallejo was born in Mexico City in 1981. A high school drop-out, he began his career in the kitchen as a dishwasher in ‘Segundo Plato,’ a small restaurant in Colonia del Valle. He was one of three employees who often had to help out in the service and cooking and it was here that he discovered that cooking would be his future.

After finishing his studies in administration and culinary arts at Centro Culinario de Mexico A.C. (Ambrosia) he joined Princess Cruises as a chef in routes around the Caribbean, the Atlantic, the Baltic Sea, Alaska, South America and the Antarctic.

Back in Mexico, Vallejo began working with Enrique Olvera as his sous-chef in ‘Pujol’ and later as corporate chef of Grupo Habita where he was in charge of the kitchens of ‘Condesa DF’, ‘Habita’ and ‘Distrito Capital.’ After 4 years with Olvera and his team, he decided to go out on his own becoming the executive chef of the restaurant ‘Diana’ in the Hotel Regis, Mexico City, establishing himself as a chef to watch in the gastronomic circles of the capital.

After a brief stint with René Redzepi, in ‘Noma’ (Copenhagen); in 2012, he and his wife Alejandra Flores, herself a graduate of Restaurant Administration (Centro de Estudios Superiores de San Ángel CESSA, Mexico City) and Marketing (Les Roches, Switzerland), opened their restaurant ‘Quintonil’ in Polanco, Mexico City.

In just two years, ‘Quintonil’ and its offering of reinterpreted Mexican home cooking with a clear and conscious revaluation and respect of local ingredients became a benchmark of the new Mexican contemporary cuisine, recognized and lauded by both national and international publications such as Apicius, Bleu & Blanc, Gula, Chilango, El Universal, Luxury Travel Magazine, Travel & Leisure, Food and Travel, among others.

Jorge Vallejo is a member of the Colectivo Mexicano de Cocina, an association that brings together Mexico’s most distinguished chefs with the sole objective being the rescue of the traditions, techniques and typical ingredients of its national gastronomy.

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  • Nominated for the Gourmet Awards for Best New Restaurant 2012, by the magazine Travel + Leisure Mexico

  • Award for Best Degustation Menu 2013, by the magazine Travel + Leisure Mexico

  • Best Chef 2013, Millesime Mexico

  • Best Chef 2013, by the magazine Donde Ir

  • Nº 10, Latin America’s 50 Best Restaurants, 2014

  • Nº 6, Latin America’s 50 Best Restaurants, 2015

  • Nº 35, World’s 50 Best Restaurants, 2015

  • Best Restaurant in Mexico 2015, Restaurant Magazine, London

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