Chef Karla Hoyos: Celebrating International Women's Month
March is International Woman’s Month with Friday March 8th International Women’s Day and MIAbites is honored to be able to feature Miami’s own humanitarian and chef Karla Hoyos.
I first met Chef Karla on March 27, 2020. Covid had shut down all hotels and restaurants, and she joined me and my Food Rescue US South Florida team of volunteers to set up a Community Kitchen at Marcus Samuelsson’s new restaurant, Red Rooster Overtown. Karla, working with World Central Kitchen, was partnering with us to create meals and provide funding for the chefs to prepare meals to local furloughed, food insecure, health care workers and homeless.
10 weeks and 10,000 meals later, we had provided much needed emergency relief for many.
As a humanitarian chef who many know as the WCK founder, Jose Andres "go to chef", she ready to hop on a plane at a moment's notice.
I was lucky to catch her in between her travels to pose a few questions:
Tell me about what brought you to the Miami area?
Before moving to Miami, I worked in Indiana for Bon Appétit, a company providing full-service management to various institutions nationwide. Over five years, I served as an executive chef, overseeing multiple accounts and kitchens across the Midwest, specializing in sustainable, scratch-made mass production.
When Hurricane Maria struck Puerto Rico, Chef Jose Andres reached out to Bon Appétit's CEO, Fedele Baucio, for support in setting up a kitchen to provide meals for those affected. I was enlisted for this task. Originally planned for one week, I stayed four months after being inspired by Jose and the organization.
Following my time in Puerto Rico, Chef Jose's team offered me a position as Chef de Cuisine at The Bazaar in Miami. This opportunity led to my move to Miami in February 2018.
How has being a chef changed over the last few years?
In recent years, the role of a chef has evolved significantly. There's a heightened emphasis on sustainability, local sourcing, and diverse culinary influences. Additionally, technology has played a larger role in how chefs connect with their audience, share recipes, and stay informed about global food trends. The culinary landscape now reflects a broader appreciation for creativity, inclusivity, and a deeper connection to the community and the environment.
Specifically, has being a women chef changed over the years? Better or Worse? You seem to have built close friendships and collaborations among the woman chef community.
The landscape for women chefs has evolved over the years, with positive strides toward greater recognition and opportunities. While challenges persist, there's a growing sense of empowerment and solidarity within the woman chef community. Personally, building close friendships and collaborations among fellow women chefs has been enriching, contributing to a supportive network that fosters shared success and celebrates diversity in the culinary world.
You have been a close confidante of this year’s Nobel Peace Prize nominee and humanitarian, Jose Andres. What has it been like working with him and World Central Kitchen? Where have you traveled to and where was the biggest challenge?
Working alongside Jose at WCK motivated my move to Miami. More than desiring to work at The Bazaar, I was drawn to collaborating with someone like him, who genuinely values people and aiding others. His passion and dedication are inspiring; there are no excuses or insurmountable challenges when working with him on disaster relief—we always find a way to feed people. He's taught me to think creatively and achieve what many would deem impossible. I'm grateful for the chance to work closely with him.
I've supported various activations including Puerto Rico, the Bahamas, Ft. Myers, Spain, Poland, Ukraine, Bangladesh, Haiti, Israel, and Gaza. Each activation presents unique challenges. The war in Ukraine was particularly difficult for me; witnessing human-caused suffering was hard to comprehend and accept.
What has been your biggest challenge here as a chef in Miami?
My greatest challenge has been to remain true to my beliefs and values in an industry where conformity is easier than speaking out. I prioritize standing up for others, recognizing that my actions impact not only myself but also those around me.
Staying strong and focused on my dreams and goals, hoping that luckily my perseverance will pave the way and facilitate the journey for others in the future.
Tell me about your inspiration for Tacotomia, and being part of the Julia and Henry concept.
Tacotomia is my tribute to my grandmother and the farm where my culinary journey began during childhood holidays. While I initially aimed for a career in Michelin-starred restaurants after culinary school, my experiences in disaster zones highlighted the power of well-made comfort food. Inspired to share this impact, Tacotomia was born.
As a Mexican native, I feel a duty to bring authentic Mexican flavors to Miami and educate people about the true essence of Mexican cuisine. My goal is to bridge the gap between perception and reality, offering a genuine taste of Mexico to the world.
I know you were the food recovery lead along with our last year’s Women’s Day feature, Dayanny Delacruz ,VP of Culinary at Levy Restaurants, at the Las Vegas Super Bowl. Tell me about that experience and what you saw and learned.
Being the food recovery lead alongside Chef Dayanny Delacruz during the Las Vegas Super Bowl was truly incredible. Chef Dayanny is not just a colleague but a role model and mentor, and her recognition of my passion for sustainability made this opportunity feel like a perfect fit. Together, we harnessed the power of small actions to make a significant impact. We assembled around 15 pallets of ready-to-eat food that would have otherwise gone to waste, redirecting it to shelters in need. This experience underscored the importance of a no-waste system, something I believe every venue should strive for to contribute positively to both the community and the environment.
What is the last dish you cooked for yourself or friends or family?
My culinary passion centers around cooking and sharing moments with my loved ones. Recently, I treated my friends to a delightful shabu-shabu experience—a communal hot pot featuring an array of vegetables, meats, rice, and various sauces. There's immense joy in filling a table with an abundance of food and creating a shared experience around it. For me, cooking for others goes beyond mere sustenance; it's a genuine expression of love and connection, my own unique love language.
Your favorite restaurant other than your own (naturally)?
My favorite restaurant is Maximo Bistrot in Mexico City. Even if I'm in the city for just a few hours, I always make time to dine there—I simply adore everything about it.
If you weren’t a chef, what would you be?
A farmer, I enjoy growing a variety of herbs and vegetables within the confines of my patio space. Cooking with locally sourced, heirloom ingredients is paramount to me. My grandmother, also a farmer, instilled in me not only a passion for food but also an appreciation for the land and those who cultivate it. Additionally, I'm thrilled about the upcoming harvest from my coffee farm in Mexico.
If you could cook alongside any chef…alive or dead, who would it be and why?
Without a doubt, I’d choose to cook with Eduardo Garcia. Having had the opportunity to have done it already was truly a dream fulfilled. I've long admired Eduardo for not just his culinary expertise, but also for his compelling life story, his unwavering principles, and his profound respect for farmers and local produce. It's inspiring to see how he actively supports the local community and promotes these values in his culinary endeavors.
What do you see are the important food trends to you as a chef?
Prioritizing local produce in our sourcing is a pivotal food trend for me as a chef. This approach is rooted in a deep appreciation for ingredients, where respect and understanding become fundamental. By recognizing the hard work of the local farmers who cultivate these ingredients, I not only enhance the quality of the dishes but also contribute to a more sustainable and community-driven culinary ethos.
What inspires you in the kitchen?
In the kitchen, my greatest inspiration stems from the joy of sharing an authentic taste of Mexican cuisine with the world. It's a profound connection to cultural richness and flavors that transcends borders. The ability to introduce people to the diverse and vibrant tapestry of Mexican culinary traditions fuels my passion and creativity in every dish I create.
What piece of advice would you give to an aspiring chef? A woman chef?
To any aspiring chef, regardless of gender, my advice is to embrace continuous learning, stay curious, and never underestimate the value of hard work. For women chefs particularly, navigate the industry with confidence, challenge stereotypes, and let your passion and skill define your success in the culinary world.
Visit Karla and her team at Tacotomia to see and taste her passion for authentic cuisine and her commitment to sustainable practices.
Julia and Henry’s
200 E Flager St
Miami, FL
786 703 2126