Breaking the mold

Breaking the mold

Daniela Tejeda, Peru

Daniela Tejeda, Peru

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Breaking the mold

Breaking the mold

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I perceive my family’s legacy as a mountain or a rock to stand on with unconditional support.

Daniela Tejeda

Daniela Tejeda

Peru

There are ways to contribute to the family business without being part of the business, but it can take some time to find them. Daniela Tejeda studied journalism and the behavioral sciences before attending Le Cordon Bleu culinary and hospitality school. Today she is a culinary marketing account executive as well as a third-generation co-owner of the Tejeda Group.

Daniela believes in cultivating her passions for food, anthropology and history — “everything that explains human beings being human” — and has always had the support of her family in doing so. “I perceive my family’s legacy as a mountain or a rock to stand on with unconditional support,” she says.

But as co-owner of the family business, with origins dating back to the 1960s, Daniela wanted to learn more about the company. “I didn’t like the idea of not being informed,” she says. “I really would like to be involved, but I’m not necessarily the right person to be in management.”

Daniela’s pursuit of that education at the EY NextGen Academy opened her eyes to what could be possible. “It ignited a little flame in me because I became a little bit more ambitious and interested in the family business,” she says. Daniela was especially interested in family offices and family protocol because she considers herself a conduit between generations, using her abilities and social skills to hold everything together.

“Even though most of my family works in agriculture, exports and construction, they love the fact that I am a poet, a writer and in the culinary world,” Daniela says. “It is very important for the people that come after me and the new generations to follow their own paths and build from it.”

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