Jorge Vallejo (1982) is one of the youngest and most widely-acknowledged Mexican chefs in the world of gastronomy, both in his own country and internationally.
He began his culinary journey in his adolescence, discovering his vocation after being expelled from high school. He gained entry to the well-known Centro Culinario de México, where he commenced studying Administration and Culinary Arts.
In 2004 he signed up with the Princess cruise line, where he had the opportunity to travel the world while working as a chef. On returning to dry land he joined the prestigious Pujol restaurant, under the orders of its chef, Enrique Olvera, later to continue his career as the corporate chef for various hotels, finally joining the team of the chef René Redzepi at one of the finest restaurants in the world: Noma in Copenhagen.
In 2012, together with his wife and muse Vallejo opened his Quintonil restaurant in Mexico. He has been dubbed “the cook of fine herbs”. On the rooftop of his restaurant he has created a kitchen garden and acknowledges that he uses underappreciated, supposedly second-rate, aromatic herbs, to dazzle the senses of executives, politicians and celebrities.
Vallejo works with regionally-sourced ingredients at Quintonil, paying attention to their quality and respecting the ecosystems from which they are harvested. He carries out a painstaking task of research and development on each dish to offer the palate an authentically flavourful experience.
Alongside the chefs Mauro Colagreco and Virgilio Martínez, Jorge Vallejo has launched an initiative they call Orígenes, where they try to rediscover and preserve the culinary produce, techniques and customs that still survive in small Latin American communities.