Daniella Lea Rada
Executive Pastry Chef
Four Seasons Tenure
- Since 2022
- First Four Seasons Assignment: current
- Le Bon Nosh, Atlanta; St. Regis Atlanta; Ritz Carlton Santiago, Chile; Renaissance Caracas La Castellana Hotel, Venezuela; Amapola Restaurant, Venezuela; Palace Caracas; Bucare Restaurant, Venezuela; Hotel Austral Bahia Blanca, Argentina
Instituto Gato Dumas - Colegio de Gastronomía, Argentina; advanced certifications:
- Bee Chef Pastry School – Barcelona, Spain
- L'Ecole Valrhona – Tain-l'Hermitage, France
- Chicago Chocolate Academy – Chicago, USA
- L'Ecole Valrhona – Santiago, Chile
- L'Ecole Valrhona – New York, USA
- Pierre Mirgalet, Meilleur Ouvrier de France Chocolatier – Caracas, Venezuela
- French Pastry Certification from Le Cordon Bleu – Paris, France
- French Pastry Certification from Ecole de Cuisine Alain Ducasse – Paris, France
- Instituto Europeo del Pan (IEPAN) - Caracas, Venezuela
- Thierry Bamas, Meilleur Ouvrier de France – Caracas, Venezuela
- Instituto Agentino de Gastronomia – Buenos Aires, Argentina
- Caracas, Venezuela
- Spanish, English, French
Born and raised in Caracas, Venezuela to a Holocaust survivor, Daniella Lea Rada’s fondness for the culinary arts was sparked by her maternal great-grandmother. “Our family recipes were shared through generations, and we would prepare these recipes together - making arepas, empanadas and desserts that incorporated natural sweeteners from locally-grown fruits such as bananas, guava, mangos and guanabana." When reflecting on her upbringing, she recalls the kitchen as a “safe space” for open communication and mutual respect, where family connected over cafecitos while rolling yucca buñuelos.
She enrolled at Argentina’s Instituto Gato Dumas - Colegio de Gastronomía, with the intention of focusing on savoury dishes. However, she felt an instant spark during her first baking course that redirected her interests to the highly-structured, scientific realm of pastries. Chef Lea Rada’s insatiable desire to continuously learn led her to train among some of the world’s most prestigious culinary institutions in France, Latin America and the United States, working with and learning from the likes of distinguished Meilleur Ouvrier de France recipients Thierry Bamas and Pierre Mirgalet. Even still, she continues to refine her skills by completing at least one new advanced pastry course per year – often planning her international “vacations” to Paris, New York, Chicago and Buenos Aires in tandem with such courses.
Lea Rada began her professional career at Hotel Austral Bahia Blanca in Argentina, then progressed to restaurants and hotels including Palace Caracas in Venezuela and Ritz Carlton Santiago in Chile. In 2018, she moved to the United States to become the executive pastry chef at The St. Regis Atlanta. After three years, she leapt to a new venture as executive pastry chef at Le Bon Nosh in the city’s Buckhead neighbourhood. In the role, she received critical acclaim for her creations, including Atlanta Magazine’s article praising her “... impeccable composed almond croissants, scones flecked with orange zest, and a loaf version of hazelnut financiers perfumed with beurre noisette.”
In July 2022, Daniella Lea Rada joined Four Seasons Hotel Atlanta as its Executive Pastry Chef, where she leads the culinary artistry of all house-crafted desserts, chocolates, pastries and viennoiseries served at Sunday Brunch, Bar Margot, Park 75, personalized welcome amenities for Hotel guests, In-Room Dining and banquet events.
“In my pastry kitchen, I begin each day by asking my cooks what they ate for breakfast. It seems like a lighthearted way to start the day, but what I’m really doing is acknowledging the way we are all connected through food. In pastry, there are classical methods to create a tart, but there are cultural nuances that celebrate the historical heritage of people from around the world – and those are the lessons that make us better, in more ways than one.”
Chef Lea Rada is forever grateful for the sacrifices her parents made to provide her with an international education. Today, she and her husband work to immerse their young son in the cultural heritage of Venezuela while embracing the opportunities of the United States.