Dominican manages to build chain of restaurants in the US

Daniella Senior He came to the US with clear goals: to study cooking and have his own business. She says that from the age of 13 she knew that what she wanted to do for the rest of her life was cook. In mid-2007 she left Santo Domingo and came to New York City to study at the Culinary Institute of America.

After graduating, the Dominican moved to Washington DC for a job offer she got in the food and beverage area of ​​the Four Seasons hotel. She then worked alongside Spanish chef José Andrés for five years for several of his restaurant chains, where she gained new experience, especially in the area of ​​management. There she met one of her partners and began the adventure of opening her own restaurant.

““I made it my mission to change the perception that people sometimes have of us and create spaces that are very striking, that create appreciation for our culture””Daniella SeniorCo-founder of Colada

Colada Shop opened its doors for the first time in 2016, and today it already has five stores distributed in the DC, Maryland and Virginia areas, where they also have a catering service, focused on Caribbean food, cocktails and coffee, which They are very important areas of our culture.


“Here in Washington all the cafes are very similar, everything is very brown, no color, the music is the same, there was not much flavor, so we saw an opportunity to create a space where you can come as you please during the day, a casual place but one that also transmits Latin music, culture and flavors,” said Daniella, who is proud that Colada is not only serving Latinos, but also people from many other cultures to educate them about the Caribbean and its estate.

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“I made it my mission to change the perception and create spaces that are very striking, very beautiful, that capture the attention of different people, not only Latinos, and that create appreciation for our culture,” he said. The stores are illustrated with murals that have been painted by the Dominican artist Kilia Llano: “She lives in Santo Domingo and every time we open a store she comes, representing our culture as well,” Daniella highlighted.

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Bresca, co-founded by Daniella, has a Michelin star

Bresca, a restaurant co-founded by Daniella, was awarded a Michelin star in the 2019, 2020 and 2021 guides. The restaurant is famous for its distinctive seasonal menu with original dishes, made with the best responsibly sourced ingredients.

Bresca currently offers indoor and outdoor experiences, as well as takeout options.

Bresca is a contemporary Parisian bistro showcasing techniques rooted in France, carefully sourcing ingredients from both the Mid-Atlantic and abroad. Tapping into the vibrant dining scene of Paris’ Neo-bistro movement, Bresca showcases an inspiring take on French cuisine.

The menu

Daniella has worked to introduce dishes to the menu that are hard to find in other DC restaurants. From empanadas, sandwiches, Cuban sandwiches, guava sandwiches, pork sandwiches, old clothes, cupcakes and rice dishes. She highlighted that the base of the food is the sofrito, and that they also serve tostones, yucca, ripe plantain and also have a rotating menu that works seasonally.

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One of the Colada Shop murals, painted by Dominican artist Kilia Llano. (EXTERNAL SOURCE)

“In the drinks we have mojitos, piña coladas, cocktails with coffee and rum, all the cocktails have a rum base. It would have been easier to give people what they already know, but we have stayed true to our culture and who we are, taking it as an educational opportunity at the same time,” added Daniella.

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“Our signature is coffee with milk, hot and cold, the Cortadito, the colada. Part of what this business means is being able to share our culture and educate”, she highlighted.


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Bachelor of Social Communication, with a Master of Arts in Journalism from the University of Puerto Rico. She currently coordinates the Diario Libre USA section, an expert on issues of the Dominican diaspora and the US.

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