When Hurricane Dorian crushed the Bahamian islands of Abaco and Grand Bahama, Karla Hoyos, the executive chef of the Bazaar by José Andrés at the SLS South Beach, swapped her pristine, beachside kitchen for a cavernous, neon-lit cookspace inside Atlantis Paradise Island and with a team of chef-volunteers began cooking millions of meals for Bahamians whose lives were shattered. When the novel coronavirus tore through Spain, she shipped off to Madrid, cooking for tens of thousands of first responders and people who couldn't leave their homes. While Hoyos has long been responsible for the picture-perfect dishes that emerge from the Bazaar's kitchen and much of the food served at the hotel, she's also one of the top lieutenants for Nobel Peace Prize nominee Andrés' World Central Kitchen, which pops up almost in the wake of crises worldwide to ensure hungry people are fed. Many Miami chefs claim to represent the city with their food or narrative. Hoyos doesn't trumpet her work; she simply does it.