Daniela Soto-Innes on Being a Young Boss

Daniela Soto-Innes on Being a Young Boss

James Beard winning chef Daniela Soto-Innes is known for heading the kitchen at famed restaurant Cosme. Named ‘Restaurant of the Year’ by Eater and receiving 3 stars from the New York Times, the restaurant has proven itself to be one of the best.

But one thing you may not know about this award-winning chef is that she is only 27... and she won her James Beard at 25.

Her secret: Daniela began working in kitchens at 14– lying about her age until she helped open Cosme at 23.

So what does the life of a millennial success story look like? The Cut reports:

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The Female Chefs Reigning Over the Culinary Industry

The Female Chefs Reigning Over the Culinary Industry

By Kerri Adams, Editor-at-Large

Out of the top 100 on our Social Chefs list, 15 are women. 

This just demonstrates that restaurant kitchens are still dominated by the male sex. Not to mention, male chefs earn an average of 28.1% more than female chefs, according to Glassdoor.

But, why is that? Is it an issue of sexism in the kitchen? Or is it that women often have to pick between advancing their careers or having children?

Nonetheless, the world is changing and now there is a new generation of female super star chefs who are changing the culinary landscape for the better.

So, we decided to highlight some of the top ladies on our list.

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In the Kitchen With Cosme’s Chef de Cuisine, Daniela Soto-Innes

Cosme in New York City’s Flatiron District has been well regarded since its opening in October 2014. And with Enrique Olvera at the helm, it’s difficult not to see why. Cosme’s cuisine is rooted in Mexican influence and boasts seasonal ingredients — in both its food and beverages — to elevate the overall taste and experience. The team behind Cosme is a young bunch, bringing a fresh perspective to the neighborhood.

In this “Table 42” vignette, we bring viewers into Cosme and hang with Daniela Soto-Innes, the chef de cuisine, who walks us through her growing up in Mexico; the ingredients Cosme utilizes and how they’re sourced; and we join her in the kitchen to make Cosme’s lobster esquites. 

Cosme’s Chef de Cuisine Talks Ingredient Sourcing and Esquites

Not all Mexican restaurants come with bells and whistles — brightly colored walls, perhaps an occasional sombrero or two. Cosme is delightfully understated in design, enhancing the drama of the main art, the food.

Located in New York’s Flatiron District, Cosme has joined the ranks of the “who’s who” crowd, but not based on hype alone. The restaurant is a recurring Foodable Top 25 ranker and was recently chosen as “Restaurant of the Year” in Eater’s 2015 Eater Awards for New York City. Cosme is run by a group of twenty-somethings, proving age is just a number.

In this “Table 42” Vignette, brought to you by the Foodable WebTV Network, Cosme’s chef de cuisine, Daniela Soto-Innes, talks about growing up in Mexico City, gives us a deeper understanding of Cosme’s ingredients and ingredient sourcing, and whips up some Lobster Esquites. Watch the full episode above!