Daniela Soto-Innes has always been surrounded by strong women who love cooking. After moving to the United States from Mexico at the age of 12, she began to seriously contemplate a career in food, and at 5, she took an internship that turned into her first job. For formal training, Soto-Innes attended Le Cordon Bleu in Austin. She then traveled and staged around Europe, New York, and Texas.
Soto-Innes was part of the opening crew of Brennan’s of Houston, joined progressive American restaurant Triniti two years later, and next, Chris Shepherd’s charcuterie-driven Underbelly. Back in Mexico, she staged at Pujol, and then went to work for Gerardo Vazques Lugo at Nicos. Soto-Innes then returned to Pujol full time, working alongside Enrique Olvera. When Olvera was looking to bring his operation to New York, he tapped Soto-Innes as opening chef de cuisine.
At Cosme, Soto-Innes quickly garnered praise as one of the city’s top young chefs, earning a StarChefs Rising Stars Award in 2015 and the James Beard Award for “Rising Star Chef” the following year. Cosme was named one of San Pellegrino’s “World’s 50 Best Restaurants” in 2017, with Soto-Innes firmly at the helm.
Also in 2017, Soto-Innes partnered with Olvera on a second concept, Atla. As chef and partner, Soto-Innes is offering light, progressive Mexican fare—kale tamales and vegetable-skewed chicken soup—in a casual setting. The duo has plans to open a second location of Cosme in Los Angeles in 2018.