Daniela Soto-Innes

Originally from Mexico City, Daniela Soto-Innes is the chef/partner of Cosme and ATLA in New York City. In 2014, she opened Cosme as Chef de Cuisine and soon after was named the James Beard Rising Star Chef of the Year in 2016. In 2017, she was included in Forbes Magazine’s 30 Under 30: Food & Drink list and Cosme made the 40th ranking on the prestigious World’s 50 Best Restaurants list.


Prior to joining Cosme, Daniela graduated from Le Cordon Bleu College of Culinary Arts in Austin, Texas and held positions at Brennan’s and Underbelly in Houston. She believes that the simplest food can inspire the most imagination and makes her dishes meaningful by “finding the secret life in each ingredient.”

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       ...
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:...
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...
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...
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...
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...

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