posted on March 30, 2011 02:49
Daniel Humm is the Executive Chef of Eleven Madison Park, where he creates modern, sophisticated French cuisine that emphasizes purity, simplicity and seasonal flavours and ingredients. A classicist who embraces contemporary gastronomy, Daniel’s delicate and precise cooking style is experienced through a constantly evolving menu. The restaurant’s dramatically high ceilings and magnificent art deco dining room is the ideal backdrop for Daniel’s delicious, artful cuisine.
The Swiss-born Humm knew from an early age that his true passion was cooking. The son of an architect, Daniel took his inherited sense of structure and design and applied it to the kitchen. By 14, Daniel had started his formal training with his first culinary apprenticeship. From there he went on to work at many of Switzerland’s finest hotels and restaurants, including the Michelin three-star Restaurant Pont de Brent, where he met his mentor, Chef G. Rabaey.
Soon thereafter, his first executive chef position at Gasthaus zum Gupf, located near the medieval university town of St. Gallen in the Swiss Alps. There he earned a Michelin Star and was named “Culinary Discovery in Switzerland 2002” by Gault Millau, Daniel earned a Michelin star, and Gault Millau named him “Culinary Discovery in Switzerland 2002.”
Chef Humm also worked for the famed Restaurant Pont de Brent, a Michelin three-star restaurant in Montreux, under Chef G. Rabaey. Humm remarks, “Chef Rabaey is one of the great European chefs. He taught me discipline and how to be truly creative with a foundation of solid culinary skills.”
In 2003, Daniel moved to the United States to take the position of Executive Chef at Campton Place in San Francisco. He immediately garnered attention for his innovative interpretation of contemporary French cuisine: he earned four stars and was named 2004 Rising Star Chef by the San Francisco Chronicle, he was nominated for a James Beard Award for Rising Star Chef in both 2004 and 2005, and he was named one of Food & Wine’s Best New Chefs 2005.
In 2006, Daniel joined Danny Meyer’s Union Square Hospitality Group as Executive Chef of Eleven Madison Park, quickly transforming the restaurant into one of the city’s top dining destinations. Under Daniel’s leadership, Eleven Madison Park received its first three star review from The New York Times in January 2007. In 2008, the restaurant won a James Beard Award for “Outstanding Wine Service”, and Eleven Madison Park was designated Grand Chef Relais & Châteaux, joining the ranks of one of the world’s most prestigious associations of hotels and gourmet restaurants.
With Daniel help Eleven Madison Park is increasingly making waves within international circles and is the second-highest climber on this year's list. The restaurant recently underwent considerable change with chef Daniel Humm and general manager Will Guidara reducing capacity from 114 covers to 80 and completely revamping the menu. There's no more à la carte. Instead, a card printed with a grid of 16 ingredients hints at the dishes available.
The menu format is intended to offer an experience in which our guests can enjoy the inherent surprise of a tasting menu, while still maintaining some control. Dishes are listed solely by their principal ingredients, and guests are invited to make their selections, share any thoughts or preferences, including any ingredient dislikes, and allow us to design their meal from there.
The Eleven Madison Park restaurant has been presented with some of the industry’s highest awards and anointed one of the world’s 50 best restaurants in a closely followed poll of chefs, writers and other insiders. It has been praised by reviewers, earning a fourth star from The New York Times in August 2009, in a review by Frank Bruni, then the restaurant critic.
After 12 years, Eleven Madison Park now keeps company with Noma, the Fat Duck, Alinea and other restaurants that draw eaters from across the globe. All the tables in the high-ceilinged dining room have been booked four weeks ahead for more than a year.
It would seem like a time for Daniel Humm, the executive chef, and William Guidara, the general manager, to maintain a steady course. Instead, the two decided to rethink the restaurant. By limiting what they offer and reducing the number of seats, Mr. Guidara and Mr. Humm hope to transform Eleven Madison Park from an overachieving neighborhood restaurant into one of the world’s standard bearers of fine dining.
Contact Details
Address: 11 Madison Avenue, New York 10010, USA
Telephone: +1 212 889 0905
Dress Code: Jacket Preferred
Price: From $50 and five courses, $135
Web Site: www.elevenmadisonpark.com
Reviews: IHRTPORKFAT: THE BLOG
TheRavenouscouple.com
nymag.com
nytimes.com
The Art of Sous Vide -
Avocado Prawn Roulade
Eleven Madison Park Grand Chef Daniel Humm prepares an avocado prawn roulade utilizing the sous vide technique. This dish demonstrates the exceptional presentation that can be achieved with sous vide. Shot and edited by Nick Cannell. Original music by Patrick Cannell.
The Art of Sous Vide - Avocado Prawn Roulade from Nick Cannell on Vimeo.
The Art of Sous Vide - Turbot with Zucchini Flower and Saffron Nage
Eleven Madison Park Grand Chef Daniel Humm prepares a turbot utilizing the sous vide technique. This dish demonstrates the exceptional consistency that can be achieved with sous vide. Shot and edited by Nick Cannell. Original music by Patrick Cannell.
The Art of Sous Vide - Turbot with Zucchini Flower and Saffron Nage from Nick Cannell on Vimeo.
The Art of Sous Vide -
Organic Poulard with Black Truffles and Autumn Vegetables.
Eleven Madison Park Grand Chef Daniel Humm prepares chicken utilizing the sous vide technique. This dish demonstrates the exceptional texture that can be achieved with sous vide. Shot and edited by Nick Cannell. Original music by Patrick Cannell
The Art of Sous Vide - Organic Poulard with Black Truffles and Autumn Vegetables from Nick Cannellon Vimeo.
The Art of Sous Vide -
Roasted Duck with Endive, Orange & Ginger
Eleven Madison Park Grand Chef Daniel Humm prepares endive utilizing the sous vide technique. This dish demonstrates the exceptional flavor that can be achieved with sous vide. Shot and edited by Nick Cannell. Original music by Patrick Cannell.
The Art of Sous Vide - Roasted Duck with Endive, Orange & Ginger from Nick Cannell on Vimeo.