Daniela Galarza completed her B.A. at Cornell University before enrolling in the pastry program at the French Culinary Institute (NY). She went on to work in the pastry kitchens of L'Atelier de Joel Robuchon, Troisgros and Georges Blanc in France. When she returned to the states, she worked as a pastry chef for David Burke and Michael White in New York. After working in marketing and product development, Daniela began writing about restaurants for Eater LA.