DANIELA SWAMP

Written By Daniela Swamp
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Daniela Swamp is a 33 year old chef residing in Los Angeles. She is of Puerto Rican and Native American Mohawk descent. Having grown up in Puerto Rico, raised by her mom and grandmother, her cuisine draws from Afro-Caribbean and Spanish influences while mixing with the rich and vast culinary possibilities that California has to offer. In her early years of cooking an inexplicable urge, bordering obsession, fueled her passion for teaching herself how to cook from the tiny kitchen in her LA studio apartment. Having the advantage of plentiful latino markets nearby, she was able to work with ingredients she grew up eating in her Puerto Rican grandmother's cooking while experimenting and learning from other things available in this vast city. 

Her formal training includes a stint at The New School of Cooking, providing independent catering services on independent film sets, and full time kitchen work at a small Californian gourmet food company. It was during this time that she was able to learn and grow on the job. With trial, error, and guidance from her talented peers she was able to develop into the well-rounded and creative chef she is now. By combining her rich background, personal style, professional experience, and gut instinct Daniela has been able to create a culinary style that is uniquely her own.

Today she is a professional pasta maker, private chef, and creative culinary force. As part of Sonoko Sakai’s team she has helped develop creative and unique recipes bringing some fun and unbound experimentation to Sonoko's kitchen. She is proud to showcase her most recent developments in the upcoming Curry Gone Sweet Webinar where she’ll share her recipes for Curried Molasses Cookies and Curried Coconut Pumpkin Muffins, both developed in collaboration with Sonoko’s creative team.

WEBSITE: instagram.com/danielaswamp/

Daniela Swamp

Daniela Swamp is a 33 year old chef residing in Los Angeles. She is of Puerto Rican and Native American Mohawk descent. Having grown up in Puerto Rico, raised by her mom and grandmother, her cuisine draws from Afro-Caribbean and Spanish influences while mixing with the rich and vast culinary possibilities that California has to offer. In her early years of cooking an inexplicable urge, bordering obsession, fueled her passion for teaching herself how to cook from the tiny kitchen in her LA studio apartment. Having the advantage of plentiful latino markets nearby, she was able to work with ingredients she grew up eating in her Puerto Rican grandmother's cooking while experimenting and learning from other things available in this vast city. 

Her formal training includes a stint at The New School of Cooking, providing independent catering services on independent film sets, and full time kitchen work at a small Californian gourmet food company. It was during this time that she was able to learn and grow on the job. With trial, error, and guidance from her talented peers she was able to develop into the well-rounded and creative chef she is now. By combining her rich background, personal style, professional experience, and gut instinct Daniela has been able to create a culinary style that is uniquely her own.

Today she is a professional pasta maker, private chef, and creative culinary force. As part of Sonoko Sakai’s team she has helped develop creative and unique recipes bringing some fun and unbound experimentation to Sonoko's kitchen. She is proud to showcase her most recent developments in the upcoming Curry Gone Sweet Webinar where she’ll share her recipes for Curried Molasses Cookies and Curried Coconut Pumpkin Muffins, both developed in collaboration with Sonoko’s creative team.

https://www.instagram.com/danielaswamp/