Francis De Los Hoyos

A professional chef with the belief of keeping home grown in his organic catering, Francis De Los Hoyos currently works at his own catering business Fire Food Connection. He believes "grow and shop local for every ingredient" since he creates from scratch his sauces and seasonings. His sustainable gardening approach has made this possible. He dehydrates his own organic herbs for fresh seasonings and uses his own vegetables to as the main ingredient and occasionally uses fresh green market vegetables and fruits from his town. Mr. De Los Hoyos is not the typical chef as he loves to fish and hunt being from South Florida this is easy and available year long. His culinary school training and years of corporation training in a major chain, has given him the basis for proper kitchen sanitation. His continuing training in such classes as Latin Cuisine, Microbrewery and fusion styles of cultural dishes plays a big role in his cooking. Miami has opened the doors in fusion dishes at many restaurants. His hobby is to try them all and take back the bits that interest him to expand upon. He is also planning on writing a book on his recipes and styles that he has logged from the first day of culinary school. He customizes each event to delight the needs of the client. Chef Frank is now working toward a catering menu for the diabetic as he reinvents the sweetness that is so missed by the life of a diabetic. He has a passion to cook for his grandma and others who shares this disease. It is not an open book anymore on preparing a menu for the clients, every detail of the client makes it a lasting memory. He takes the time to learn the people and their diets and allows the client to be a part of every course. When he cooks for his family and parties, it is a culinary experience and noteworthy by many. He has taken his family recipes from the Latin and Irish backgrounds and recreated it to meet the health conscious awareness in dishes. The meals start from the herbs of his garden to the intimate venues tables on the same day . It's always freshly made before your eyes and gives the the client a show at every event he works. Someday he would like to own a food truck and travel the Midwest with his organic delights and graze in the "small town" eateries.