Baker Dianna Daoheung of Black Seed Bagels - Biography

New York, NY

September 2014

Dianna Daoheung was raised in a typical, first-generation Laotian-Thai-American household, meaning she was often “forced” to prep and help cook as her mother prepared authentic Southeast Asian foods. Not surprisingly, this is where Daoheung gained her initial skills, knowledge, and love of cooking.

She didn’t—yet—find her career. After graduating from the University of Central Florida in social behaviors and business management, Daoheung moved to New York to pursue a career in advertising. Spending four years working in advertising strategy, and finding less satisfaction than she did in those early years of cooking, Daoheung decided to follow her natural instincts back to the kitchen.

She studied at the French Culinary Institute in Pastry Arts, eventually finding her way to Mile End to learn as a lead line cook. Happy, but eager to expand her experience, Daoheung headed to San Francisco to work in pastry at Boulevard. She eventually moved back to assist an expanding Mile End in developing their bread program. Waylaid by Hurricane Sandy, the bread program got put on hold, with Daoheung biding her time as a sous chef at Brooklyn’s Isa. When an idea born in the aftermath of Sandy became Black Seed Bagels, Daoheung—enamored with the science of bread—was tapped to perfect the process behind the now wildly successful Montreal bagel in New York.