Chef
Karla Hoyos
- Discipline
- Chef
Portrait of Karla Hoyos
i. Biography
Karla Hoyos has owned Tacotomia in Miami since 2021. Before that current chapter, she served as chef de cuisine at The Bazaar by José Andrés in Miami from 2018 to 2022, after working in 2017 as a disaster relief chef with World Central Kitchen. Her kitchen instinct started early: "I was that weird child that, instead of wanting Christmas presents, wanted cookbooks."
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At a Glance Hoyos describes her work as precise and situational: "I'm very methodical in how we do things depending on the equipment that we have to make sure we are as efficient as possible. Every single situation, every single kitchen is different." One childhood memory points to family technique as a foundation: "I would be like, hey Mom I'm gonna cook the beans like my grandma taught me."
Signature
Karla's signature dishes include Tacotomía, Oyster Mushrooms, Refried Beans, Mole Xiqueno, and Corn Tortillas.
In Their Words “I'm very methodical in how we do things depending on the equipment that we have to make sure we are as efficient as possible. Every single situation, every single kitchen is different.” “I was that weird child that, instead of wanting Christmas presents, wanted cookbooks.”
FAQ
Asked of Karla
Where does Karla Hoyos work?
She has owned Tacotomia in Miami since 2021.
Who is Karla Hoyos?
Karla Hoyos is a chef and owner whose career includes disaster relief work with World Central Kitchen and a chef de cuisine role at The Bazaar by José Andrés.
What is Karla Hoyos known for?
She is known for Tacotomia, her 2017 disaster relief cooking, and her 2018–2022 chef de cuisine tenure in Miami.
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The Sunday email
Read about chefs like Karla Hoyos in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.