At just 29 years of age, Daniela Soto-Innes has been named the “World’s Best Chef 2019” according to the World’s 50 Best Restaurants list, making her the youngest chef ever to receive this award. In 2016, Daniela Soto-Innes had already won the Rising Star award of the James Beard Foundation, which later also awarded her its Best Chef award.
Originally from Mexico City, her connection to food came from her family as her grandmother had a bakery and her mother had always wanted to work as a chef. She started her training in Le Cordon Bleu of Culinary Arts, in Texas, and worked in various restaurants in Europe and the States.
Cosme restaurant in Manhattan
The Cosme, in the centre of Manhattan, is a tribute to Mexican cuisine, famous for its contemporary, imaginative dishes, always based on traditional ingredients from its chef’s native country.
Some of the restaurant’s flagship dishes are, for example, a corn husk meringue, corn tlayudas with cheddar cheese and fritters with hot chocolate. Every dish on the menu is a tribute to Daniela’s childhood.
Mexican cuisine in the world
The way she relates to her employees and the famous warm-up they do before they start work have made Daniela Soto-Innes a benchmark “new chef”. A fresh, young take on cuisine and on her way of relating to the team she works with.
Her main influences and mentors notably include another Mexican chef, Enrique Olvela (Pujol restaurant, Mexico City) with whom she has opened the restaurant Atla (New York) in addition to Cosme. Daniela Soto-Innes also tends to defend her training with other Mexican chefs like María Elena Lugo Zermeño and Gerardo Vázquez Lugo, who are mother and son.
The new generations like Daniela Soto-Innes, together with renowned Mexican chefs made an appearance along the way, have put Mexican cuisine on the map of haute cuisine.