Dakota Weiss
AGE: 35
PROFESSION: Executive Chef for Choice Hospitality and W Los Angeles
CULINARY EDUCATION: A.O.S Culinary Arts, S.C.I
FAVORITE SIMPLE FALL DESSERT RECIPE: Maple Syrup Baked Apples stuffed with Bread Pudding and Vanilla Gelato
Born and raised in Lancaster, California, Weiss’ love for cooking began at a young age and she credits her mother, suspense novelist Charmaine Coimbria, for introducing her to the kitchen. She would spend her mornings picking fresh products from her mother’s organic orchard and enjoyed quality time with her in the kitchen before moving to Santa Fe, New Mexico when she was 12. While taking classes at New Mexico State University, Weiss realized she had no passion for the subjects she was taking and decided to pursue what she loves most -- cooking.Read More
AGE: 35
PROFESSION: Executive Chef for Choice Hospitality and W Los Angeles
CULINARY EDUCATION: A.O.S Culinary Arts, S.C.I
FAVORITE SIMPLE FALL DESSERT RECIPE: Maple Syrup Baked Apples stuffed with Bread Pudding and Vanilla Gelato
Born and raised in Lancaster, California, Weiss’ love for cooking began at a young age and she credits her mother, suspense novelist Charmaine Coimbria, for introducing her to the kitchen. She would spend her mornings picking fresh products from her mother’s organic orchard and enjoyed quality time with her in the kitchen before moving to Santa Fe, New Mexico when she was 12. While taking classes at New Mexico State University, Weiss realized she had no passion for the subjects she was taking and decided to pursue what she loves most -- cooking. She went on to work and hone her craft in Atlanta, Southern California, Philadelphia and currently serves as Executive Chef for Choice Hospitality and W Los Angeles. She believes in bold tastes, but is committed to unique, yet simple and light dishes. During her time off, Weiss spends time along the Central Coast with her parents enjoying the local vineyards. If she’s not out perusing the farmer’s market, she enjoys being outdoors, taking long hikes or escaping with books. She uses her unique and diverse culinary background to create good food combined with a memorable social and sensual experience.
