From War Zones to World Cup: Karla Hoyos on Scaling Without Losing the Craft

Session details:

Chef Karla Hoyos has fed tens of thousands a day in disaster zones with World Central Kitchen, where she now serves on the board, and she's built a business proving that scale and quality aren't in conflict. Her Tacotomia taquerias run out of spaces under 200 square feet, made entirely by an all-immigrant female team, yet she's brought the same systems that work in a Miami storefront to Kaseya Center, Hard Rock Stadium, and the World Cup. In this fireside conversation, Hoyos shares how she builds teams and systems that hold up under real pressure, and what the hospitality industry can learn from someone who has cooked at every scale there is, from a bunker to a stadium.