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.

Quintonil made debut on British Restaurant magazine’s “World’s Fifty Best Restaurants” list at number 35 in 2015 and bumped up to 12th place in 2016, making it the list’s highest-ranking Mexican restaurant to date.

Vallejo has been the recipient of numerous prizes and recognitions. He was named one of the world’s “Rising Stars” (FOUR Magazine, 2014); Chef of the Year (GQ Hombres del Año awards, 2015) and got the Premio Millesime México al Mejor Restaurante in 2015. Quién magazine included him among its list of personalities that are transforming Mexico (2015). He was a guest at the dinner organized by Best Chef—a group that promotes new global gastronomic talents—for the 100 best chefs in the world, in Lyon, in 2015. And in 2016 he was added to the list of Mexico’s 300 most influential leaders.