Karla Hoyos

A native from Veracruz, Mexico, Karla Hoyos’ culinary journey was inspired by her family’s multi-cultural background and love of food. Her parents who are of Mexican and Spanish descent, lived within a fisherman’s city, and always centered their focus around unique cuisines.

Before she attended college – Hoyos spent a year and half in the South of France training to...

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A native from Veracruz, Mexico, Karla Hoyos’ culinary journey was inspired by her family’s multi-cultural background and love of food. Her parents who are of Mexican and Spanish descent, lived within a fisherman’s city, and always centered their focus around unique cuisines.

Before she attended college – Hoyos spent a year and half in the South of France training to become a pastry chef, and during this trip discovered her undying passion of culinary interests. She went on to enroll in culinary school at the Culinary Institute of Mexico in Veracruz, Mexico, where she developed a better understanding of each element in cooking. While she was in school, she won a competition for a 3-month internship at Martin Berasategui, a Michelin Star rated restaurant in Spain, and ended up staying for a full year following her culinary graduation. Following her stay, she moved to Florence, Italy where she took on the role of Assistant Chef at Trattoria La Toppa.

Chef Hoyos journeyed back to her roots in Mexico and began her own catering company, then soon after was scouted by Bon Appetit Management Company in Indiana. Over the next five years, as Executive Chef she led the charge to help develop programs, concepts and menus for their restaurants. In late 2017 during a volunteer trip for Chefs for Puerto Rico, she connected with Chef José Andrés who impressed by her culinary prowess and devotion to aiding in the assistance to the victims of Hurricane Maria.

In February 2018, Chef Hoyos joined sbe and took the position of Executive Chef at the Bazaar by José Andrés. She is passionate about the concept showing pride in the product and the staff that works alongside her. From the kitchen to the table, Karla is most proud of the culinary creations her team delivers and the quality of service that consistently creates an impeccable experience for the Bazaar by José Andrés guest.

This past March 2020, during the COVID19 pandemic, Chef Hoyos traveled to Spain to set up kitchens to cook meals for those who had been affected by it, representing World Central Kitchen, a disaster relief Nonprofit founded by Chef Jose Andres in 2010. Chef Hoyos was in charge of the #chefsforspain operation that would cook more than 2 million meals for those in need.

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