With only 28 years old, Daniela Soto-Innes has become the youngest-ever winner of the World’s Best Chef award, thanks to her restaurant Cosme in New York.
Daniela was born in Mexico where she grew up, and from a very young age she accompanied her grandmother in the bakery she ran.
Her cuisine career started in the United States at the age of 15, where she started cleaning vegetables at the Marriot Hotel in Houston. He later graduated from Le Cordon Bleu in Austin but had to return to Mexico where he had the opportunity to work in Enrique Olvera’s restaurant, Pujol. Olvera becomes Daniela’s mentor, of which he will later become a partner.
In 2014, Daniela Soto-Innes takes over the New York version of Pujol: Cosme. In just two years, Daniela brought success to this Manhattan restaurant by placing it at number 25 in the ranking of 50 Best.
The gastronomic proposal is distinguished by the exaltation of the Mexican heritage. It is defined as Mexican-contemporary; whose identity resides in the traditional Mexican techniques that it uses on both Mexican and East Coast products. He rescued the pure flavours of his country by creating new formulas that have not left anyone indifferent.
Soto-Innes declares that the key to her success involves never losing the conviction that cooking must be fun. She has thus become the leader of a highly diverse team of professionals who are united by more than just their workplace and are committed to the values of their chef.