December 4, 2022

County-Dems

World Travel Service

Daniella Lea Rada has been appointed Government Pastry Chef at 4 Seasons Resort Atlanta

Daniella Lea Rada has been appointed Government Pastry Chef at 4 Seasons Resort Atlanta

Daniella Lea Rada has been appointed Government Pastry Chef at 4 Seasons Resort Atlanta

4 Seasons Resort Atlanta welcomes Daniella Lea Rada as its new Government Pastry Chef. On this position, the 15-year pâtissière will lead the culinary artistry of all house-crafted desserts, goodies, pastries and viennoiseries served at Sunday Brunch, Bar Margot, Park 75, personalised welcome facilities for Resort friends, In-Room Eating and banquet occasions.

She joins 4 Seasons Resort Atlanta following the inaugural 12 months of Le Bon Nosh, the place she opened the Buckhead restaurant as govt pastry chef and obtained crucial popularity of her creations, together with Atlanta Journal’s article praising her “… impeccable composed almond croissants, scones flecked with orange zest, and a loaf model of hazelnut financiers perfumed with beurre noisette.” Previous to Le Bon Nosh, she was govt pastry chef at The St. Regis Atlanta for 3 years. Different positions embrace working at Ritz Carlton Santiago in Chile; Renaissance Caracas La Castellana Resort, Amapola Restaurant, Palace Caracas, and Bucare Restaurant in Venezuela; and Resort Austral Bahia Blanca in Argentina.

Chef Lea Rada has educated amongst among the world’s most prestigious culinary establishments in France, Latin America and america, working with and studying from the likes of distinguished Meilleur Ouvrier de France recipients Thierry Bamas and Pierre Mirgalet. She graduated from Argentina’s Instituto Gato Dumas – Colegio de Gastronomía in 2009, and continues to refine her abilities by finishing not less than one new superior pastry course per 12 months – usually planning her worldwide “holidays” to Paris, New York, Chicago and Buenos Aires in tandem with such programs. She credit her ardour for infinite schooling to her expansive data of elements, flavours, textures, colors and presentation.

Born and raised in Caracas, Venezuela to a Holocaust survivor, Lea Rada’s fondness for the culinary arts was sparked by her maternal great-grandmother. When reflecting on her upbringing, she recollects the kitchen as a “secure area” for open communication and mutual respect, the place household related over cafecitos whereas rolling yucca buñuelos.

Chef Lea Rada and her husband have lived in Atlanta since 2018 and work to immerse their two-year-old son Ethan within the cultural heritage of Venezuela whereas embracing the alternatives of america.