Daniela got her first job at ten years old when she moved to Houston and worked at her grandma's bakery. Not long afterwards, she fibbed about her age saying that she was 15 and scored a job at an Italian spot called Via Emilia. Soto-Innes was formerly trained at Le Cordon Bleu Institute of Culinary Arts in Austin. At the tender age of 19 she was already working as a sous chef in a Houston restaurant called Triniti. Though she enjoyed the responsibility of running her own kitchen, the reality of working 7 day weeks without breaks was tiring her out. 
She went back to being a cook under the renowned chef Chris Shepherd at Houston's Underbelly, a venue where the menu changes everyday. After a chance meeting with her future business partner Enrique Olvera, she decided to take a much more junior position making mini Meringues as a stage at Olvera’s Mexico City institution, Pujol. Not long afterwards he asked Daniela to be the opening sous-chef at his upcoming New York restaurant, Cosme. Their successful partnership led to a second Cosme being opened in Los Angeles, California and a Mexican cafe called Atla in Lower Manhattan. She also assisted in opening up cajun joint, Brennan’s of Houston. 
The duo plan to open a Japanese-influenced Mexican restaurant called Damian and a taqueria named Ditroit.
Daniela has trained under industry professionals Danny Trace, Chris Shepherd and Enrique Olvera. She's got two restaurants with two and three stars in The New York Times, she won a James Beard Foundation Award in 2016, she was in Forbes 30 Under 30 2017 Food & Drink, Cosme was on San Pellegrino's The World's 50 Best Restaurants list, she was named Thrillist's Chef of the Year in 2017, and in 2019 she was awarded the controversial World 50's Best Female Chef award.