Francisco’s cooking roots go back to his childhood, where his mom taught him to make dishes with corn masa like sopes, empanadas, tortillas, gorditas, and huaraches. He’s refined his culinary skills during his 12 years in Kentucky, learning the food of the south and marrying the south with his Mexican roots.

He’s a James Beard nominee for Best Chef Southeast in 2018 and was named Best New Chef by Louisville Magazine in 2019. Now, he co-owns Foko restaurant and La Pana Bakery.

Since he was a kid, Francisco has loved dancing. For the past eight years, he's been mastering and performing Latin rhythms. He’s also trained in yoga at The Inner Warrior and is about to start school for art and design.

In his class at Rhythm Rising, Francisco will show you how to cook with corn masa, infuse intention into your cooking, and have fun while preparing your meal.