Dianna Daoheung is Hot Bread Kitchen’s Entrepreneur in Residence and a Co-founder of Black Seed Bagels, bringing her passion and knowledge for the food industry and entrepreneurship. Dianna is driven by providing access to economic opportunity and more equitable space through entrepreneurship for women and immigrants.
Dianna was raised as a first-generation Thai-American and gained her initial skills and love of cooking by being “forced” to help her mother prepare authentic Thai foods growing up. After graduating from the University of Central Florida, she moved to New York and spent five years in advertising and branding. Finding less satisfaction in branding than she did in cooking, Dianna decided to follow her instincts back to the kitchen, studying at the French Culinary Institute. She worked in a variety of kitchens in San Francisco and NYC, from traditional Jewish delis to award winning Michelin Star establishments, before joining Black Seed Bagels in 2014.
As Executive Chef and Co-Founder, Dianna perfected the recipe and the process behind the now wildly successful Black Seed Bagels, developing the shop’s unique honey-boiled, wood-fired bagels, and expanding offerings. She also oversaw employee culture and recruiting, working with Hot Bread Kitchen as an employer partner. Black Seed Bagels currently has 8 locations and is continuing to grow.
Dianna is a two-time finalist for the James Beard “Outstanding Baker” award (in 2018 and 2017) and has been featured in the New York Times, Food and Wine Magazine, Vice Munchies, Cherry Bombe, The Splendid Table, and Forbes, among others. Dianna currently lives in Queens with her husband and two loving cats, Fred & Cosmo.