Daniela Soto-Innes is chef de cuisine at Cosme, the Mexican-inspired restaurant that garnered three stars from The New York Times and won Restaurant of the Year from Eater NY (not to mention “best taco” from New York magazine’s Grubstreet). It’s there that she serves up some of the restaurant’s signature dishes, like the duck carnitas tacos and the corn husk meringue, a dish that was actually inspired by her childhood memories enjoying meringues with her father and sweet corn soup with her mother.
Growing up, Daniela’s whole family was into food: Her grandma managed a bakery, and cooking shows were always playing on the TV. So when she was 14 and a chef from Marriott hotels came to her Houston school, she was already inspired — so inspired, that she begged for a job working at the hotel. “I would just show up at the hotel. And one day, they were like, ‘OK, I guess.’ So I was just chopping strawberry tops and washing lettuce, because I think they felt bad for me,” she says.
Soto-Innes’ culinary passion was born through exploring the food scene in her native Mexico City, and it blossomed when she moved to the U.S, where she trained under industry pros like Danny Trace, Chris Shepherd and Enrique Olvera. She received the James Beard Award for Rising Star Chef in 2016.
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