Hidden Gems: Meet Daniela De Peña of PARTY IN MOUTH

Today we’d like to introduce you to Daniela De Peña.

Hi Daniela, we’d love for you to start by introducing yourself.
I was born in the Dominican Republic and raised by my Ecuadorian mom. When I was 10, we moved to the U.S., settling in Maryland, where food quickly became my comfort. My love for food started early, inspired by my grandmother, who taught me to knead dough at six years old. I grew up with a passion for good food—the kind that connects people and creates memories—and this passion carried me through the challenges of moving to a new country and adjusting to a new culture.

In my early years in the States, I often turned to sugary and fast foods for comfort, but during college, I began to understand the impact of food on our health. I took several nutrition courses and read many books from respected sources, which helped shape how I see food, cook with it, and create PARTY IN MOUTH dishes that are both crave-worthy and good for you. When I began my journey from fast food to home-cooked meals, the changes were like flipping a switch inside me. Physically, I felt lighter and more energized. The constant bloating faded, my skin cleared up, and I no longer had those midday crashes that left me feeling sluggish and drained. I noticed I could focus better at work and even managed to sneak in some extra creative ideas for my #partyinmouth recipes.

Mentally, the shift was even more powerful. Cooking at home made me more mindful and present. It wasn’t just about eating; it was about nourishing my body. I felt a deeper sense of pride knowing exactly what went into my meals. It was like I was feeding both my body and my spirit—one bite at a time. It wasn’t overnight, but this transformation made me see food as fuel, comfort, and even therapy. It’s not just what I ate, but how I felt after each meal that became the real game-changer.

After college, I lived in Italy for a few years, and this experience really deepened my appreciation for quality ingredients and simple, fresh flavors. During my time there, I also completed a course in traditional Italian cooking, which taught me techniques I still use today. It was a time that taught me the importance of knowing where your food comes from and the beauty of letting ingredients shine. Living in Italy brought the knowledge that using simple, fresh, local ingredients that are as organic as possible is what creates the most delicious and nourishing food. When I moved to California, I felt an instant connection to the fresh food culture—people here understood that good food is key to health, happiness, and community.

I first tried to start PARTY IN MOUTH as a catering company, but it didn’t take off as I hoped. I then transitioned into hosting cooking classes for adults in downtown LA, which I continue to provide, but my focus has since shifted primarily to educating kids through cooking classes. The pandemic also forced me to pivot towards virtual content, which expanded my reach and allowed me to share my passion with more people. That’s when I began focusing on creating content and sharing recipes on social media. My goal has always been to inspire people to eat better, but who better to inspire than kids? That’s why I’ve expanded PARTY IN MOUTH to include cooking classes for kids—helping them explore fresh ingredients, learn to cook, and discover that healthy food can be delicious and fun.

The journey has taught me resilience—every setback was a chance to learn and adapt. From failed catering attempts to navigating the pandemic, each challenge fueled my determination. Here’s the raw truth: I struggled with an eating disorder for years. It wasn’t just about bad food choices—it was about a toxic relationship with food and my body. I would swing between extremes, trying to gain control but feeling more out of control with every bite. Food became the enemy, and I lost the ability to enjoy it for what it should be—a source of nourishment and pleasure.

There were moments when I felt like I’d never escape that cycle. It was exhausting, both mentally and physically. The doubt was constant, and there were times I truly believed that this was just how my life was going to be. But slowly, through education and small, intentional changes, I started to rewrite my story with food. I learned how to make meals that not only fueled me but also brought me joy. I began to appreciate food for how it made me feel strong and healthy, not just how it tasted or what it did to my body.

My story isn’t just about overcoming—it’s about reclaiming joy, peace, and health through food, and I want to pass that gift on to the next generation. Today, I want PARTY IN MOUTH to be more than just a brand—I want it to be a movement that inspires people to see food as a source of joy, connection, and wellness. I believe that by teaching kids to love healthy food, I can create a ripple effect that transforms communities and empowers families to make better choices.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It’s been anything but smooth, but every challenge has shaped what PARTY IN MOUTH is today. Moving from the Dominican Republic to the U.S. at a young age was a huge adjustment—new culture, new language, and a completely different lifestyle. Food was always a source of comfort, but I struggled to make healthy choices for many years. In college, I finally learned how impactful food could be on our overall well-being, and that started my journey towards better nutrition.

Starting PARTY IN MOUTH was also full of ups and downs. My first attempt at catering didn’t go anywhere, and just as I was gaining momentum with cooking classes for adults, COVID hit, and everything had to pause. It was difficult to keep adapting, but it pushed me to explore social media, which turned out to be a powerful way to connect with people and share my message. The shift to kids’ cooking classes came from my desire to create a lasting impact. I realized that the best way to change how people think about food is to start when they’re young—to make healthy eating an adventure, not a chore.

There were moments of doubt, but each struggle taught me something important. I learned to trust the process and to see obstacles as opportunities to grow. Every setback reminded me of why I started PARTY IN MOUTH—to inspire and uplift. Today, when I see kids excited about cooking and exploring new foods, I know every challenge was worth it. One of the most powerful moments I’ve experienced was during one of my kids’ cooking classes. There was a little boy, maybe six or seven, who was clearly skeptical about the colorful plate of veggies we’d just prepared. He was fidgeting, reluctant, and had that classic “no way” look on his face. But after some encouragement, he took a tiny bite, hesitated, and then… his face lit up. I could see the surprise turn into curiosity, then joy. He went in for another bite—this time a big one. It was like watching a whole new world open up to him in real-time.

His mom was there, and I saw tears welling up in her eyes. She came up to me afterward and said, “He’s never been willing to try anything new before. I don’t know how you did it, but thank you.” It was such a simple moment, but it was filled with so much emotion. This is why I do what I do. It’s not just about the food—it’s about helping kids build confidence, expand their world, and see food as a source of joy, not fear. It’s moments like these that fuel my vision for PARTY IN MOUTH. I want every child to feel that sense of discovery and every parent to feel that gratitude, knowing their kids are on a path to better health and happiness. This movement is about creating real, lasting change, one bite and one bright smile at a time.

Appreciate you sharing that. What should we know about PARTY IN MOUTH?
My professional life has always been a balance between my corporate career in event production and my passion for food. Working in corporate events taught me how to plan meticulously, pay attention to detail, and ensure every experience is memorable—skills that have been incredibly useful in building PARTY IN MOUTH.

PARTY IN MOUTH began as a personal project to redefine what healthy eating could be—making it flavorful, fun, and something you look forward to. I initially wanted to share my love for cooking through catering and adult cooking classes, but over time, I realized my true focus was on educating kids. Circumstances pushed me toward content creation, and that’s where I found a real connection with people. Now, with the addition of kids’ cooking classes, I’m focusing on shaping the next generation’s relationship with food—making it one of excitement, creativity, and nourishment.

Teaching kids to cook isn’t just about food—it’s about empowerment. It’s about giving them the confidence to try new things, take ownership of their choices, and feel proud of what they can create with their own hands. When kids learn to cook, they’re not just mastering recipes; they’re building independence, learning how to take care of themselves, and developing skills that go way beyond the kitchen.

In my classes, we focus on more than just following instructions. I encourage creativity, letting them experiment with flavors and ingredients to make each dish their own. They learn problem-solving, like how to improvise when something doesn’t go as planned, and they begin to understand the importance of patience and persistence. We also talk about the “why” behind healthy eating, helping them see food as a tool for a better life, not just a meal on a plate.

These moments aren’t just about making food—they’re about making better life choices. The kids walk away with skills that last, like the ability to think on their feet, a boost in self-confidence, and an understanding of how the habits they form now can shape their future. When I see a child proudly present their dish to the group, I know it’s more than just food—it’s a step toward a more empowered, self-assured version of themselves. This is the true heart of PARTY IN MOUTH.

Who else deserves credit in your story?
My journey with food and nutrition is deeply rooted in my family’s legacy. My maternal grandfather was my biggest inspiration—he owned a large piece of land and planted fruit trees, never eating anything processed. His diet was impeccable, and even when we lost him to COVID, he had a rock-solid body from a lifetime of good nutrition. He was living proof of what real food can do for the body.

My maternal grandmother was also a powerful influence. She cooked everything from scratch. She even raised chickens for eggs, then later used them for meals. She’d make pasta, bread, sauces—you name it, she made it. It wasn’t just about what we ate; it was about the process. She showed me that there’s an unmatched pride and satisfaction in cooking your own food and feeding your family with love.

My mother instilled in me the connection between food and family. Every weekend, we’d go grocery shopping together, pick fresh ingredients, and cook a meal as a family. It wasn’t just about eating; it was a ritual that brought us closer. We were part of every step—shopping, cooking, tasting, and enjoying the food. It made me fall in love with the idea of using food as a way to connect people.

My dad added his own flavor to my love for food. He was always generous with what he had and made sure we ate the best when we were together. He has a restaurant on the beach, and watching him host people with so much joy left a lasting impression on me. It’s in my DNA to see food as not just fuel, but as a way to build community and make memories.

In college, a health professor changed my entire perspective on nutrition. He broke down the science of food—what it does to the body and how even simple changes, like reading labels and choosing fresh ingredients, could transform health. It was like a light bulb went off. It connected everything I’d experienced growing up to a bigger understanding of what food really means.

These people were my mentors, each shaping my view of food as something that nourishes not just the body, but the spirit and the bonds we share with others. They taught me that food is more than sustenance—it’s tradition, culture, and, most importantly, a choice that can lead to a healthier, happier life.

Pricing:

• Kids Cooking Classes: Available upon request, pricing varies based on the total number of students, class duration, and ingredients used.
• Adult Groups & Team Building Cooking Classes: Available upon request, pricing varies based on the total number of students, class duration, and ingredients used.
• One-on-One Cooking Sessions: Available upon request, pricing varies based on class duration and ingredients used. In-person and virtual options available.
• Community Cooking Programs: Custom cooking programs for local communities and schools, pricing available upon request based on program scope, duration, and ingredients required.

Contact Info:

• Website: https://www.partyinmouth.com
• Instagram: https://www.instagram.com/partyinmouth/
• LinkedIn: https://www.linkedin.com/in/danieladepena
• Yelp: https://www.yelp.com/biz/party-in-mouth-los-angeles