Francisco Porras

Francisco Porras

Inspired by his Spanish parents’ love and respect for quality and tradition, Francisco Porras’ culinary career began early on. After graduating from the Escuela Hostelera de Toledo in Toledo, Spain, at age 22, Porras sought opportunities to further develop his craft.
At the start of his career, he worked for traditional Spanish restaurants to master the art of Spanish...

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Inspired by his Spanish parents’ love and respect for quality and tradition, Francisco Porras’ culinary career began early on. After graduating from the Escuela Hostelera de Toledo in Toledo, Spain, at age 22, Porras sought opportunities to further develop his craft.
At the start of his career, he worked for traditional Spanish restaurants to master the art of Spanish gas- tronomy. He later ventured into international cuisine, looking for opportunities to enhance his creativity and knowledge about different styles, flavors, and spices. With each dish, he grew closer to finding his spirit as a chef.

In 2017, Porras moved to Miami, Florida, looking to refine his skills. He started working at Habitat, a signature restaurant at 1 Hotel South Beach providing fresh, local, seasonal and sustainably sourced farm-to-table cuisine. Then he became the Sous-Chef at Chotto-matte, a restaurant that celebrates the art of Nikkei cuisine; food made of Peruvian ingredients molded by Japanese techniques. Through these ventures, he expanded his knowl- edge and strengthened his roots in Latin American cuisine.

Combining the flavors of his childhood, with the passion of the Latin-American cuisine, and the eccentricity of the Nikkei food, Chef Francisco Porras offers a unique mix of colors and flavors, that transform a simple dinner into an unforgettable experience.

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