Chef
Daniela Moreira
- Discipline
- Chef
- Based in
- Washington DC, Washington DC, United States
i. Biography
Daniela Moreira’s work at Timber Pizza Co. In Washington, D.C. is built from formal study, an internship at Eleven Madison Park in New York City, and the kind of repetition that turns technique into habit. The throughline is precision applied without showmanship: a chef’s hand shaped by classrooms, exacting kitchens, and the discipline of service, with Daniela Moreira using that range to keep the cooking direct and approachable.
The Path
Training at Culinary Institute of America, Carlos Rosario, and Celia Escuela Integral Gastronómica gave Daniela Moreira the base line for a career built on process, range, and control. Those schools shaped the fundamentals: respect for method, comfort across different kitchen settings, and the steady confidence that comes from structured practice. The internship at Eleven Madison Park in New York City then placed Daniela Moreira inside a high-standard restaurant environment, where consistency and attention to detail are treated as basic requirements, not extras. A later role as personal chef at Multiple families in Washington, D.C. (2015) shifted the work from restaurant cadence to private service. It added another layer to the same skill set, balancing technical discipline with the close attentiveness private cooking demands. Today, Daniela is chef and executive chef of Timber Pizza Co. (since 2015), and the career reads as accumulation rather than interruption. Formal training, exacting kitchen experience, and personal chef work each fed into the same practical foundation, broadening the field of what she can do while sharpening the control she brings to the stove.
The Work Today
At Timber Pizza Co., Moreira works as Executive Chef. The role places Daniela Moreira at the center of both daily service and longer-range kitchen direction, responsible for holding standards while keeping the operation moving. It asks for command, flexibility, and a clear sense of pace. In that setting, Moreira’s work shows a chef trained to do more than execute recipes: she shapes the framework around the food as much as the food itself.
Signature
Daniela's signature dishes include Chicken Choripan Bagel. The dish points to the way Daniela Moreira works: familiar ingredients, adjusted with enough technique and point of view to make the result distinct. It sits in the space between comfort and precision, where format matters and the final plate carries both ease and intent.
Acclaim
Daniela's honors include Michelin Guide Bib Gourmand, James Beard Rising Star semifinalist, Forbes 30 Under 30: Food & Drink, and Eater Young Guns. For Daniela Moreira, those recognitions map the wider industry’s reading of the work: steady, controlled, and increasingly visible. Each one marks a stage of acknowledgment built less on noise than on consistency and execution.
Profile updated July 2026
FAQ
Asked of Daniela
Where did Daniela Moreira train or study?
Daniela Moreira trained at Culinary Institute of America and Carlos Rosario.
What recognition has Daniela Moreira received?
Michelin Guide Bib Gourmand (2019).
