Friendship Market at Signia by Hilton Atlanta

Daniella Lea Rada serves as the executive pastry chef at Signia by Hilton Atlanta, bringing nearly 20 years of global experience and tremendous passion to the role. She and her team conceptualize and prepare all house-made desserts, pastries, chocolates for Capolinea, Nest on Four, Homespun, Friendship Market, Lobby Bar, Highball and Club Signia, not to mention welcome amenities, in-room dining and banquet events. Throughout her career, Chef Lea Rada has trained among some of the world's most prestigious culinary institutions in Latin America, France and the U.S., under the guidance of renowned Meilleur Ouvrier de France recipients, Thierry Bamas and Pierre Mirgalet. A graduate of Argentina's famed Instituto Gato Dumas - Colegio de Gastronomía, Chef Lea Rada continues to refine her skills and draw inspiration by completing at least one new advanced pastry course per year - often planning her vacations around class schedules. Prior to joining Signia by Hilton Atlanta, Chef Lea Rada also served an executive pastry chef at Four Seasons Atlanta, Le Bon Nosh and The St. Regis Atlanta to much critical acclaim. An Atlanta Magazine's article praised her "... impeccable composed almond croissants, scones flecked with orange zest, and a loaf version of hazelnut financiers perfumed with beurre noisette.” She also held positions at Ritz Carlton Santiago in Chile, Renaissance Caracas La Castellana Hotel, Amapola Restaurant, Palace Caracas, and Bucare Restaurant in Venezuela and Hotel Austral Bahia Blanca in Argentina. Born in Venezuela to a Holocaust survivor, Lea Rada's love of the culinary arts was inspired by her maternal great-grandmother. Growing up in Caracas, the kitchen was a safe space where her large extended family bonded over cafecitos while rolling yucca buñuelos. Chef Lea Rada and her husband reside in Atlanta with their beloved son Ethan.