Meet the Chef – ep.1 – featuring Daniella Lea Rada
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’s 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.
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.
Born in Venezuela to a Holocaust survivor, Lea Rada’s love of the culinary arts was inspired by her maternal great-grandmother. Growing up in Caracas, the kitchen was a safe space where her large extended family bonded over cafecitos while rolling yucca buñuelos.
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 France recipients Thierry Bamas and Pierre Mirgalet.
Prior to joining Signia by Hilton Atlanta, Chef Lea Rada also served an executive pastry chef at Four Seasons Atlanta, Le Bon Nosh and The St. Regis Atlanta to much critical acclaim. An Atlanta Magazine’s article praised her “… impeccable composed almond croissants, scones flecked with orange zest, and a loaf version of hazelnut financiers perfumed with beurre noisette”.
Learn more and follow Daniella on Instagram: @daniella.learada.
