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In 2014, chefs Daniela Soto-Innes and Enrique Olvera opened Cosme—an acclaimed restaurant in New York City inspired by their native Mexico. Only nine years earlier, Soto-Innes started her first professional job in the food industry: cleaning lettuce and cutting strawberry tops at a Marriott hotel outside of Houston. Now a James Beard award winner, she maintains the tenacious attitude that propelled her to this point, accompanied by equal doses of playfulness and warmth. It’s a necessary balance for a healthy

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This story is from Kinfolk Issue Twenty-Six

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