Quintonil, clarity of flavor alongside contemporary Mexican technique
Chef Jorge Vallejo’s menu is based on local produce and showcases the best of Mexico. Share
Located in Mexico City’s Polanco district, under leadership from Jorge Vallejo in the kitchen and Alejandra Flores in the dining room, Quintonil proposes clarity of flavor alongside contemporary Mexican technique, from the platform of a restaurant that perfectly integrates the cuisine/service dynamic. It is Mexico’s gastronomic tradition, updated, and coupled with a special insistence on sustainability.
Jorge Vallejo studied Culinary Arts and Administration at the Centro Culinario de México (Ambrosía). In 2004, he set sail with Princess Cruises and worked on voyages around the world. On his return to Mexico, he joined the team at Pujol and then served as Corporate Chef at Grupo Habita, where he oversaw kitchens at the Hotel Condesa DF, Hotel Habita and Hotel Distrito Capital. In 2010, he became Executive Chef at Restaurante Diana at Mexico City’s St. Regis Hotel, a position he left for a stint at Noma, in Copenhagen.Vallejo and his wife Alejandra Flores opened Quintonil restaurant in 2012.
In 2014, alongside Chefs Mauro Colagreco (Mirazur; Menton, France) and Virgilio Martínez (Restaurante Central, Lima), Vallejo launched the initiative known as Orígenes, to re-encounter and preserve culinary products, techniques and customs that survive in small Latin American communities. Since then, the chefs have journeyed to small towns throughout the Americas to research and share experiences.
Passionately committed to keeping a low carbon footprint, much of the produce at Quintonil comes from the nearby garden, where the cooks select the freshest ingredients each day.
Visit Quintonil – www.quintonil.com
