Early Life and Education

Daniela Soto-Innes was born in Mexico City, Mexico, on October 7, 1990. She grew up surrounded by a rich culinary tradition and developed a passion for cooking at a young age. Soto-Innes attended the Instituto Culinario de Mexico, where she honed her skills and learned the art of Mexican cuisine.

Career Breakthrough

After completing her culinary education, Soto-Innes moved to New York City to pursue her dream of becoming a chef. She landed a job at Cosme, a renowned Mexican restaurant in Manhattan, where she quickly rose through the ranks. In 2016, at the age of 26, she was named the Chef de Cuisine at Cosme, becoming the youngest chef to hold such a position in the restaurant's history.

Awards and Accolades

Soto-Innes's talent and dedication have not gone unnoticed. In 2019, she was awarded the prestigious James Beard Foundation Award for Rising Star Chef of the Year. She has also been recognized by Forbes magazine as one of their "30 Under 30" in the Food and Drink category.

Net Worth and Future Endeavors

As of 2024, Daniela Soto-Innes's net worth is estimated to be around $1 million. She continues to push boundaries in the culinary world and is known for her innovative approach to Mexican cuisine. Soto-Innes has plans to open her own restaurant in the near future, where she hopes to showcase her unique culinary vision to a wider audience.

Personal Life and Philanthropy

Outside of her career, Daniela Soto-Innes is passionate about giving back to her community. She is involved in various charitable initiatives that support aspiring chefs from underprivileged backgrounds. Soto-Innes also uses her platform to advocate for sustainable and ethical practices within the food industry.

Conclusion

Daniela Soto-Innes is a rising star in the culinary world who has achieved remarkable success at a young age. With her talent, passion, and commitment to excellence, she continues to make waves in the industry and inspire aspiring chefs around the world. Keep an eye out for this talented chef as she continues to leave her mark on the culinary landscape.