Daniella Senior

Daniella’s love for food and hospitality began at the early age of 13 when she asked her parents to help her set up a catering business from their home in Dominican Republic, a business that proved to be quite successful and by the age of 16 she had six employees under her leadership. A graduate of the Culinary Institute of America, Daniella has not only cooked in some of the greatest kitchens in the nation, including being a culinary apprentice at Eric Rippert’s Le Bernadain, but she has also managed to be become an operations-extraordinaire leading restaurants such as Jose Andres’ Zaytinya, and American Eats Tavern, and help successfully launch the Washington, D.C. branch of the luxurious Fig and Olives restaurant. She is currently the President of the Colada Shop, which opened in 2016.