About Daniela Soto-Innes
Daniela Soto-Innes comes from a long line of women who love food and cooking. Visiting food markets and restaurants in Mexico City from a young age, she was instilled with curiosity for flavors and interest in baking. After traveling and staging at restaurants in Texas, New York, and Europe, she joined Brennan’s of Houston where she worked throughout the whole kitchen helping Chef Danny Trace create tasting menus. Two years later, she joined the progressive American restaurant Triniti, followed by the charcuterie driven restaurant Underbelly with Chef Chris Shepherd, a mentor who pushed her to become a leader in the kitchen. After a stage in the kitchen of Pujol, Soto-Innes was offered a full-time position working alongside Chef Enrique Olvera. In 2014, she opened Cosme in New York City as Chef de Cuisine, where she quickly began garnering praise as one of the city’s top young chefs. After just a year and a half in the role, she was named the James Beard Rising Star Chef of the Year.