CHEF DANIELLA LEA RADA
BIO
Daniella Lea Rada serves as the executive pastry chef at Signia by Hilton Atlanta, bringing nearly 20 years of global experience and tremendous passion to the role. She and her team conceptualize and prepare all house-made desserts, pastries, 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.
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. A graduate of Argentina's famed Instituto Gato Dumas - Colegio de Gastronomía, Chef Lea Rada continues to refine her skills and draw inspiration by completing at least one new advanced pastry course per year - often planning her vacations around class schedules.
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.” She also held positions at Ritz Carlton Santiago in Chile; Renaissance Caracas La Castellana Hotel, Amapola Restaurant, Palace Caracas, and Bucare Restaurant in Venezuela; and Hotel Austral Bahia Blanca in Argentina.
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. Chef Lea Rada and her husband reside in Atlanta with their beloved son Ethan
Q&A
What inspired you to enter the world of pastry?
I feel in love with pastry in culinary school, I notice I would be happier taking pastry classes compare to savory classes, I love how meticulous you must be in pastry, the respect for the ingredients and the techniques, and the positive impact that it has in the guest when they enjoy my desserts.
Where do you find inspiration for your creations?
Everywhere, inspiration to me mostly comes for what I see around, I like to use seasonal products, i like to read pastry books, travel, eat and that helps to the keep a record of flavors I have tried or items I have seen before or new aromas I have experience, but most important inspiration happens in those quiet moments when is less expected.
Who in your life has been the biggest mentor/inspiration in your career?
My mom has been the biggest mentor, even though she doesn’t do any pastry at all, she has always pushed me to be better, she pushed me to continue my education and to travel, learn new languages, to see the world and to open my mind to new opportunities. My mom has always been my advocate and my biggest fan, always supporting me and when life gets difficult sometimes, she is my first call.
How is your team responding to the new realities of the world during and eventually post-COVID-19?
I can definitely say that there is a change in the industry, work-life balance is definitely a priority, making sure the staff is paid fair, but also they are not overworked, my team works very hard, they are very dedicated to the job, but they need a balance in life and to be able to still enjoy life and not having to choose between work or having a life.
What Social Responsibility/Community initiative are you the most proud of taking part in?
Using excellent products that come for responsible sources, using local products from farms, respecting seasonality, giving the community job opportunities and growth, participating in initiatives and volunteering with local farms that will feed people in needs.
What should the role of the food/pastry industry be in the community? The world? The environment?
Pastry is a very important part of the community and peoples lives, is what ends the experience in a restaurant, what embraces you in the morning, whether it is a good croissant or a cookie, a baguette in a sandwich, we have the responsibility of continuing the legacy of many good chefs that have raised the bar but also to continue improving, the way I continue improving this with my team is using the right products that come from knows sources, understanding the change in trends, having a positive change in the culinary scene, in my case it has been a priority to use less sugar in desserts, to highlight the desserts in a different way, using fruit and its own sugar, incorporation Valrhona’s chocolate that will elevate the dessert, and also utilizing smaller portions of desserts in the menu.
What is your earliest dessert memory?
Most of my culinary memories are more savory, my dad coming home from synagogue with Mediterranean food, always bread on the table, different kinds of olives, olive oil, which I believe this opened my culinary world and introduced me to bigger things.
If you could pass one bit of insight down to a chef just getting their start, what would it be?
Invest in yourself, don’t stick to what you see but with what you don’t see and it’s out there, work hard, invest in books and traveling, eating and experiencing food gives you a completely different perspective when developing food.
What is your favorite perk of the Cercle V program?
Taking the classes, getting to experience different products, I love the essential book.
When & how did you hear about Valrhona for the first time? / When & how did your “relationship” with Valrhona start?
I was working at The Ritz Carlton in Santiago de Chile, back in 2014, its when I started working with Valrhona, ever since then is my number one choice.
RAPID FIRE:
Nickname?
Dani
Celsius or Fahrenheit?
Celsius
Favorite Valrhona Chocolate?
Bahibe
Favorite restaurant?
Anne Sophie Pic, Valence, France
Favorite flavor pairing with chocolate?
Lemon Verbena
Go to snack?
Olives
Coffee or Tea?
Coffee
Favorite kitchen tool?
Thermometer
Who do you follow on social media?
Pastry chefs, restaurants, travel foodies
Favorite type of dessert to make? To eat?
Croissants and flan patissier
