Hosting the most important Michelin-starred chefs, sommeliers, mixologists, and trend-setting culinary geniuses in Turkey, the International Gastromasa Gastronomy Conference, which will be held for the seventh time this year, continues to shape the gastronomy world and expand our horizons with its full program and distinguished participants. On November 19-20, Gastromasa with the theme of “Sustainability & Biodiversity”; Gastromasa Pastry, Gastromasa Bar and Gastromasa Hospitality are getting ready to leave their mark on world gastronomy with their new concepts!

Jorge Vallejo, one of the star chefs, is meeting with the gastronomy industry and its fans in the organization that will take place at the Haliç Congress Center.

After studying Administration and Culi nary Arts at Centro Culinario de México (Ambrosía), he gained kitchen experience working on cruises before his interest deepened and he sought experiences in world-leading establishments such as Noma in Copenhagen, then Pujol and St. Regis Hotel’s Diana Restaurant in Mexico City.
In 2012, Jorge decided to work on his own, and alongside his wife Alejandra Flores, he opened Quintonil, the bastion where, for the last ten years, the couple has established a per manent dialogue with the memory and the present of Mexi can culinary tradition, achieving their own personal cuisine, one that has earned Quintonil ninth place at The World’s 50 Best Restaurants and eighth at The Latin America’s 50 Best Restaurants in 2022.

Vallejo has also received the Estrella Damm Chefs’ Choice Award 2022, the only award granted through direct voting of the chefs from The World’s 50 Best Restaurants. The selected chef is considered by his peers as the most influential today in the field of world gastronomy.

With a passion for the history of his country’s culinary traditions, he set about reinventing and innovating dishes with a humble yet confident attitude that has allowed him to create several signatures that have already become classics. His work extends beyond the kitchen to reflect on the relationship gastronomy has on the environment, culture and society, collaborating with the wider community to find ways to improve the wider industry.

In 2020, Vallejo was among the first to roll up his sleeves and find a way forward during the pandemic. He and his team organised the sale of weekly boxes full of fresh and high-quality ingredients to support their suppliers who had lost their usual income, and also collaborated with other chefs and producers in the city to cook meals for hospital patients and vulnerable families. Jorge is a talent that continues to grow and is already recognized as one of the greatest chefs in Mexico.

Tickets are available on Biletix:


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