Daoheung-Dianna

Dianna Daoheung

Biography

Dianna Daoheung, the executive chef for Black Seed, was raised as a first-generation Thai-American. She was often “forced” to help cook as her mother prepared authentic Thai foods, and this is how Dianna gained her initial skills and love of cooking.

After graduating from the University of Central Florida, she moved to New York and spent four years in advertising. Finding less satisfaction in advertising than she did in cooking, Dianna decided to follow her instincts back to the kitchen. She studied at the French Culinary Institute and soon after graduation, she was working a... READ MORE

Dianna Daoheung, the executive chef for Black Seed, was raised as a first-generation Thai-American. She was often “forced” to help cook as her mother prepared authentic Thai foods, and this is how Dianna gained her initial skills and love of cooking.

After graduating from the University of Central Florida, she moved to New York and spent four years in advertising. Finding less satisfaction in advertising than she did in cooking, Dianna decided to follow her instincts back to the kitchen. She studied at the French Culinary Institute and soon after graduation, she was working a line cook at Mile End. She expanded her experience in San Francisco while working as a pastry cook at Boulevard.

Eventually, Dianna moved back to NYC to assist Mile End with their bread program, then baking and testing recipes out of their former facility in Red Hook. When the headquarters was waylaid by damage from Hurricane Sandy, the bread program got put on hold, and she bid her time as a sous chef at the critically acclaimed Isa under the leadership of chef Ignacio Torres.

Enamored with the science of bread, she was tapped to perfect the process behind the now wildly successful Black Seed Bagels, developing the shop’s unique hand-rolled, wood-fired bagels, and expanding offerings to include pastries and sandwiches on bread made with the same proprietary dough as the bagels.

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What is your favorite NYC restaurant? And what is your go-to dish? Nah Tran Vietnamese Restaurant, for Vietnamese style Pork Chop with broken rice What is your ultimate meal? My Mom's sticky rice with super fatty thai steak What three things are always in your pantry? Salt, Pepper, Olive Oil If you weren't a chef, what would you be? I would be either a teacher or a beach bum :) If you could cook with anyone, who would that be? There are so many amazing chefs - it's hard to pick one! Maybe Jeong Kwan, the South Korean zen Buddhist Nun. She just seems so thoughtful and calm when she cooks. What’s your favorite NYCWFF memory? When I got the chance to teach a bagel class a couple of years ago. It was a really great experience!