Daina J Soto
Associate Professor College of Food Innovation & Technology Department of Culinary Arts Charlotte
Biography
Daina Soto-Sellers, MSc is a bilingual (English/Spanish) culinary educator and science-driven chef with more than 20 years of experience spanning higher education and the foodservice industry. Her expertise lies in connecting culinary fundamentals with food science, innovation, sustainability, health and wellness, and plant-forward cuisine. Her foodservice experience includes catering, casual dining, fine dining, and hotel kitchens across Puerto Rico, Saipan, St. Thomas (U.S. Virgin Islands), Florida, Maryland, Mississippi, and Boston. She has been a full-time Associate Professor at Johnson & Wales University Charlotte since 2015, and previously taught culinary arts in her native Puerto Rico.
Soto-Sellers earned her master’s degree in Culinary Innovation and Food Product Development from the Dublin Institute of Technology (TU Dublin) in Ireland and further expanded her expertise through advanced training at the Basque Culinary Center in San Sebastián, Spain, learning from Research & Development chefs from world-renowned Michelin-starred restaurants.
Her community work reflects a commitment to using food as a tool for education and empowerment. She has led and guided students through professional demonstrations and cooking workshops at the Asheville Bread Festival, New York Produce Show, Camino Health Center Teaching Kitchen, and has partnered with the UNC Nutrition Research Institute for its Appetite for Life series.
To remain at the forefront of the industry, Soto-Sellers actively participates in conferences and events including the Research Chefs Association Culinology Expo, Plant-Based World Expo, New York Produce Show, and Madrid Fusión. She brings emerging trends, innovative ingredients, and industry best practices back into the classroom, ensuring her students gain relevant, real-world knowledge that prepares them for today’s evolving foodservice industry.
As a Johnson & Wales University alumna, she considers it an honor to educate and inspire the next generation of culinary professionals at the Charlotte Campus.
Education
Certificate, Orange Coast College
Certificate Food Science Basics
Professional Certificate, Culinary Research and Education Academy (CREA)
Sous Vide
MS, Dublin Institute of Technology
Culinary Innovation & Food Product Development
Professional Certificate, Basque Culinary Center
Avant-Garde Culinary Techniques
Associate in Applied Science, Johnson & Wales University
Culinary Arts
BA, University of Puerto Rico
Modern Languages
“Chef Demonstrations Encourage More Produce Consumption.” Soto, D. (December 21, 2023)
https://www.producebusiness.com/chef-demonstrations-encourage-more-produce-consumption/
“Chef Demonstrations at the New York Produce Show Designed to Delight and Enlighten.” Soto, D. (December 4, 2023)
https://www.producebusiness.com/chef-demonstrations-at-the-new-york-produce-show-designed-to-delight-and-enlighten/
“UNC NRI Apetite for Life Series (Recipes).” Soto, D. (September, 2023)
https://uncnri.org/cooking-demo-nutrition-talk-fitting-the-fall-season-into-your-rainbow-diet/
Institute of Food Technologists
Research Chef Association
Soto, D. (February 24, 2025). Engaging the Senses to Learn Professional Culinary Skills Online. (Content contribution to JWU online blog article (article by Susanne Wissell)).
PCSK Blog #5.
https://online.jwu.edu/blog/engaging-the-senses-to-learn-professional-culinary-skills-online/
Asheville Bread Festival, “Whole Grain Latin American Baked Goods,” Carolina Ground, Hendersonville, NC, United States. (April 26, 2025).
Camino Teaching Kitchen Initiative, “Judías Verdes, Muchos Más que un Vegetal Enlatado (More than a Can of Green Beans),” Camino Health Center, Charlotte, NC, United States. (May 23, 2024).
American Culinary Federation’s Advanced Pastry Summit, “American Culinary Federation’s Advanced Pastry Summit,” American Culinary Federation, Charlotte, NC, United States. (October 20, 2023).
Educator Summit, “Embedding Food Science in Your Classroom,” JWU, Charlotte, NC, United States. (July 26, 2023).
Educators Summit, “Whole Wheat and Blitz Dough,” JWU, Charlotte, NC. (July 24, 2023).
Asheville Bread Festival, ““Whole Grain Latin American Baked Goods: The Nutritional Benefits of Whole Grains in Bread and Pastries.”,” Carolina Ground, Asheville, NC, United States. (April 22, 2023).
Charlotte University Scholarship & Best Practices Expo, “The Role of Sustainable, Climate Tolerant, Heirloom Whole Grains in Enriching Students Experiences Outside the Classroom,” Johnson & Wales University, Charlotte, NC, United States. (April 12, 2023).
(Cooking Demonstration). The New York Produce Show Chef Demonstrations. New York, NY, United States.
(Cooking Demonstration). Fitting the Fall Season into Your Rainbow Diet. Charlotte, NC.