Personalities
Jorge Vallejo
www.quintonil.com
He pursued studies in Administration and Culinary Arts at the Centro Culinario de Mexico, A.C. (Ambrosia) and did his professional internship at chef Santi Santamaria’s Santceloni restaurant (3 Michelin stars) in Madrid, Spain.
In 2004 he joined the Princess Cruises Company. He was the chef de partie (events, displays, buffets).
Returning to Mexico in 2007, he joined the team at the Pujol restaurant as the chef in charge of Catering Enrique Olvera. In October of that same year, he was promoted to executive chef of the Hotel Condesa DF Mexico City.
The following year, in May of 2010, Vallejo returned to the Enrique Olvera Group to take charge of the Taller Enrique Olvera (Workshop). In September of 2010, Jorge was invited to be the executive chef of the St. Regis Mexico City Hotel where he worked until October of 2011 fronting the Diana restaurant as well as the King Cole Bar, Terrace, Private Dining Rooms and Banquets.
In 2011 he was invited by the Grupo Mexico foundation to make “Ahuatl” green gold of Mexico, a book with culinary creations in which the inspiration is avocado, achieving a compendium of more than 40 recipes.
After a brief stay in Copenhagen, at the Noma de Rene Redzepi restaurant, considered for two years running as the number one restaurant in the world, Vallejo faced a new challenge in 2012, along with his wife, Alejandra Flores, - the opening of the Quintonil restaurant in the Mexican capital.
In 2004 he joined the Princess Cruises Company. He was the chef de partie (events, displays, buffets).
Returning to Mexico in 2007, he joined the team at the Pujol restaurant as the chef in charge of Catering Enrique Olvera. In October of that same year, he was promoted to executive chef of the Hotel Condesa DF Mexico City.
The following year, in May of 2010, Vallejo returned to the Enrique Olvera Group to take charge of the Taller Enrique Olvera (Workshop). In September of 2010, Jorge was invited to be the executive chef of the St. Regis Mexico City Hotel where he worked until October of 2011 fronting the Diana restaurant as well as the King Cole Bar, Terrace, Private Dining Rooms and Banquets.
In 2011 he was invited by the Grupo Mexico foundation to make “Ahuatl” green gold of Mexico, a book with culinary creations in which the inspiration is avocado, achieving a compendium of more than 40 recipes.
After a brief stay in Copenhagen, at the Noma de Rene Redzepi restaurant, considered for two years running as the number one restaurant in the world, Vallejo faced a new challenge in 2012, along with his wife, Alejandra Flores, - the opening of the Quintonil restaurant in the Mexican capital.
