Ku'um

The story

K’ÚUM in Felipe Carrillo Puerto: Modern Mexican Cuisine by Chef Jorge Vallejo

The Chef and the Kitchen

K’ÚUM in Felipe Carrillo Puerto brings modern Mexican cooking to a remote corner of the Yucatán Peninsula. Chef Jorge Vallejo directs this Mexican kitchen after establishing Quintonil in Mexico City. His early career included executive roles at The St. Regis and extended time abroad, yet he returns repeatedly to the region’s agricultural calendar. Organic farming partners provide root vegetables, citrus, and rare chiles that define the tasting menus.

Gardens and Lagoon Dining

Diners choose between shaded tables and the resort’s wooden dock extending over the Sian Ka’an Biosphere Reserve Lagoon. Guests dine while watching the tide shift. Between the main building and these outdoor spaces lie the ka’anch’es, traditional Mayan raised gardens that supply fresh herbs directly to the prep station. Living soil shapes the texture and brightness of each plate. International techniques highlight local ingredients rather than distract from them.

Wine and Recognition

The restaurant’s commitment to seasonal produce extends into its cellar, where careful selections complement the bright acidity of regional Mexican cuisine. That balance earned K’ÚUM the Wine Spectator Award of Excellence for 2024. Staff match lighter preparations with crisp whites and richer stews with structured reds. The program supports the kitchen’s emphasis on ingredient purity without overpowering the meal. Sommeliers adjust service temperatures to preserve delicate floral notes in both the wine and the food.