Daniela Soto-Innes
Produced in collaboration with Bon Appétit. When ATLA chefs Daniela Soto-Innes and Hugo Vera pair their inventive cuisine with S.Pellegrino®, amazing things happen. The creative duo elevate NYC produce with Mexican spices, creating a...
Produced in Collaboration with Bon Appetit Chef Daniela Soto-Innes keeps turning new flavors into can’t-miss dishes, and her trick to elevating culinary standouts is truly inspiring. At New York City’s ATLA, the...
Produced in collaboration with Bon Appétit In a Rooftop Garden, This NYC Chef’s Cuisine Soars to New Heights Moved by the beautiful produce at Brooklyn Grange, ATLA chef Daniela Soto-Innes designs an inspired spread for her...
Produced in collaboration with Bon Appétit After Work, Chef Daniela Seeks Out an Elevated Late-Night Menu After a long day in the kitchen, ATLA’s culinary powerhouse Daniela Soto-Innes and her fellow chefs track down a...
Serves: 8Preparation time: 20-25 minutesCooking time: 1 hour – 1 hour 15 minutes (30 minutes of cooking and 30-45 minutes in the oven) Butternut Squash Puree:- 1 ea ...
Yields: 5 servings Nantucket Scallops:45 each Scallops, sushi grade (whole, raw) - Clean and portion all scallops. Aguachile:Yields: 5 portions - 1.5 oz ea. - 4 oz yuzu juice- 2.24 oz...
