If Ale Flores and Jorge Vallejo are the brain and heart of Quintonil, Mónica Oropeza is its lifeblood, connecting every part of the project. “Móni” arrived in Mexico City in 2012 and joined Quintonil in 2018, quickly becoming the driving force behind the talent, discipline, resilience, and warmth that define the restaurant. With a keen eye for detail, she ensures that no task goes unnoticed, skillfully bringing Chef Jorge Vallejo’s vision and proposals to the world.

Vicente’s culinary knowledge was forged through experiences across the entire country, from Valle de Guadalupe to the Yucatan Peninsula. He has worked in prestigious kitchens, such as those of Paco Ruano, Roberto Solís, Diego Hernández Baquedano, and Alex Ruiz, and spent seasons learning traditional corn grinding techniques and cooking in Oaxacan villages—”where the local cooks wouldn’t let him near the kitchen.” Today, Chef Flores is a pivotal figure at Quintonil, where he works as sous chef and has helped the restaurant reach the highest local and global standards.

From making “mud cakes” for her family as a child to balancing the countless needs of a demanding restaurant like Quintonil, Montserrat has become an indispensable part of the team. Having been with Quintonil for ten years, “Montse” ensures the flawless delivery of materials, services, and high-quality events. She has also spearheaded talent management efforts, focusing on personal and professional development for staff, bringing innovation to Quintonil’s human resources practices.

Geraldine’s childhood was spent between school and her family’s restaurant, which has been around for over 35 years. From an early age, she learned how to serve, cook, and even manage costs, instilling a deep-rooted curiosity for cooking. After refining her skills with Quique Dacosta, she joined Quintonil in 2015, where she now works as sous chef. She is responsible for ensuring excellence in production, ingredient traceability, and the overall process that takes Quintonil’s dishes from the kitchen to the table.