Chef Daniela Soto-Innes at Rubra, Punta-De-Mita

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About Chef Daniela Soto-Innes

Daniela Soto-Innes is an acclaimed Mexican chef known for her modern approach to Mexican cuisine. She is the youngest recipient of the World's Best Female Chef award and a James Beard Rising Star Chef. Her restaurants, Atla and Rubra, are celebrated for their vibrant atmosphere and a strong emphasis on women-led culinary teams.

★Awards & Recognition

James Beard Rising Star Chef Award (2016)

World's Best Female Chef (2019)★40 Under 40★Most Exciting Chefs (The New York Times)★Most Exciting Chefs (The Wall Street Jou…★Honored by the Consulate of Mexico

Chef Timeline

2016

Received James Beard Rising Star Chef Award

Recognized for her exceptional talent and emerging presence in the culinary scene.

2019

Named World's Best Female Chef

Became the youngest chef to receive this prestigious global recognition.

2026

Featured in Artful Living Magazine for Rubra

Rubra

The article highlighted her leadership and the women-led culinary approach at her restaurant in Punta de Mita, Mexico.

Insights

Key Information

Daniela Soto-Innes is an acclaimed Mexican chef known for her modern approach to Mexican cuisine. She is the youngest recipient of the World's Best Female Chef award and a James Beard Rising Star Chef. Her restaurants, Atla and Rubra, are celebrated for their vibrant atmosphere and a strong emphasis on women-led culinary teams.

Customer Perception

While specific customer reviews were not provided in the search results, the recognition and awards suggest a highly positive perception from critics and the culinary world. Her restaurants are often praised for their authentic yet innovative Mexican dishes and lively ambiance.

Cuisine Highlights

Modern MexicanVibrant Mexican flavorsSeasonal ingredients

News

March 18, 2026: Artful Living Magazine featured Daniela Soto-Innes, highlighting her women-led culinary universe at Rubra, located within the W Punta de Mita in Mexico.

Restaurants by chef

Atla, Rubra

Additional Details

Born in Mexico City, Daniela Soto-Innes moved to Houston, Texas, at the age of 12. She began working in kitchens at 15 and later honed her skills at the Auguste Escoffier School of Culinary Arts. Her culinary philosophy is deeply rooted in celebrating Mexican culture and flavors, often fostering collaborative and empowering environments in her kitchens, particularly for women.

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