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In this episode of Meet the Chef, we had the honor to have Daniella Lea Rada. A talented and passionate Venezuelan who is changing the culinary and pastry scene in Atlanta. Daniella Lea Rada is the Executive Pastry Chef at Signia by Hilton Atlanta bringing nearly 20 years of global experience and tremendous passion. In this episode we will discuss what inspired her to pursue being a Pastry Chef and how her background influences her cooking, Daniella\u2019s chocolate program at Hilgon Signia Atlanta and learnings from working in banquets, how she uses Tonka Beans in her recipes, her take on trends, and much more.<\/p>\n
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Daniella Lea Rada, Executive Pastry Chef at Signia by Hilton Atlanta bringing nearly 20 years of global experience and tremendous passion. Daniella and her team conceptualize and prepare all house-made desserts, pastries, and chocolates for Capolinea, Nest on Four, Homespun, Friendship Market, Lobby Bar, Highball and Club Signia, not to mention welcome amenities, in room dining and banquet events.\u00a0\u00a0<\/p>\n
Born in Venezuela to a Holocaust survivor, Lea Rada’s love of the culinary arts was inspired by her\u202fmaternal great-grandmother. Growing up in Caracas, the kitchen was a safe space where her large\u202fextended family bonded over cafecitos while rolling yucca bu\u00f1uelos.\u00a0\u00a0<\/p>\n
Throughout her career, Chef Lea Rada has trained among some of the world’s most prestigious culinary institutions in Latin America, France and the U.S., under the guidance of renowned Meilleur Ouvrier de\u202fFrance recipients Thierry Bamas and Pierre Mirgalet.\u202f\u00a0<\/p>\n
Prior to joining Signia by Hilton Atlanta, Chef Lea Rada also served an executive pastry chef at Four\u202fSeasons Atlanta, Le Bon Nosh and The St. Regis Atlanta to much critical acclaim. An Atlanta Magazine’s\u202farticle praised her \u201c\u2026 impeccable composed almond croissants, scones flecked with orange zest, and a\u202floaf version of hazelnut financiers perfumed with beurre noisette\u201d.<\/p>\n
Learn more and follow Daniella on Instagram: @daniella.learada<\/a>.<\/p>\n <\/p>\n <\/p>\n <\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.22.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb custom_css_main_element_last_edited=\u00bbon|tablet\u00bb custom_css_main_element_tablet=\u00bborder: 1;\u00bb custom_css_main_element_phone=\u00bborder: 1;\u00bb][et_pb_image src=\u00bbhttps:\/\/republicadelcacao.com\/wp-content\/uploads\/2024\/12\/OIP.jpg\u00bb alt=\u00bbCacao Talks: \u00bfPor qu\u00e9 ser una Empresa B? – 2″ title_text=\u00bbOIP\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbHalisR – Regular||||||||\u00bb text_text_color=\u00bbgcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572″ text_font_size=\u00bb20px\u00bb text_line_height=\u00bb2em\u00bb quote_font=\u00bbHalisR – Regular||||||||\u00bb quote_text_align=\u00bbjustify\u00bb quote_text_color=\u00bbgcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572″ quote_font_size=\u00bb20px\u00bb quote_line_height=\u00bb2em\u00bb text_orientation=\u00bbjustified\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_margin_tablet=\u00bb||30px||false|false\u00bb custom_margin_phone=\u00bb||30px||false|false\u00bb custom_margin_last_edited=\u00bbon|tablet\u00bb text_font_size_tablet=\u00bb18px\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|phone\u00bb quote_text_align_tablet=\u00bbjustify\u00bb quote_text_align_phone=\u00bbjustify\u00bb quote_text_align_last_edited=\u00bbon|desktop\u00bb text_orientation_tablet=\u00bbjustified\u00bb text_orientation_phone=\u00bbjustified\u00bb text_orientation_last_edited=\u00bbon|desktop\u00bb 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