Daniela Soto-Innes is a chef originally from Mexico City who has worked in restaurants in the United States, Mexico, and Europe. She moved to New York to open Cosme as Executive Chef. Very quickly, she established herself as one of the city’s top chefs and was named Rising Star Chef of the Year by the James Beard Foundation. Her accolades continued to grow when she opened Atla in New York as Executive Chef and Partner, a restaurant later named Restaurant of the Year by *Time Out*.
In 2019, Daniela became the youngest chef and the first Mexican to receive the title of Best Female Chef in the World, awarded by the **World’s 50 Best Restaurants**. She was also included in *Forbes Magazine's* **30 Under 30** and *Crain's* **40 Under 40** lists. Both *The New York Times* and *The Wall Street Journal* recognized her as the Most Exciting Chef. Under her leadership, Cosme became the highest-ranked U.S. restaurant on the World’s 50 Best Restaurants list in 2019.
More recently, Daniela was honored by the Mexican Consulate for her work representing her native country on the international stage. She continues to be a globally recognized leader in the culinary world and is now focusing on her newest restaurant project, Rubra, in Mexico.
Arianna Occhipinti carries the warm voice and fiery gaze of someone who has grown up under the sun. Often dubbed the "queen of frappato" and recognized as a leader of a new generation of Sicilian winemakers, she remains as passionate an advocate as she was 20 years ago. Today, her commitment extends to defending biodiversity above all else. She cultivates vineyards, pears, wheat, legumes, olives, lemon trees, and maintains a vast garden:
"At first, I wanted to make wine naturally. Now, my vision has broadened to integrate my winemaking into a larger biodiversity project. I’ve realized this is my role—that winemakers are, first and foremost, farmers, and everyone who chooses to cultivate the land is a steward of the landscape."
