CHEFSDaniel HummExecutive Chef
When he was growing up in Switzerland, Daniel Humm's parents had always hoped that their son might follow in the footsteps of his father and become an architect. Instead, young Daniel took his inherited sense of structure and design and applied it to his true passion: cooking. By the age of 14, Daniel had begun his 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, Restaurant Pont de Brent, where he met his mentor, Chef G. Rabaey. Daniel soon accepted his first Executive Chef position at Gasthaus zum Gupf, in the Swiss Alps. While there, he earned a Michelin Star and was named "Culinary Discovery in Switzerland 2002" by Gault Millau. In 2003, Daniel moved to the United States and settled in San Francisco as Executive Chef at Campton Place. He quickly garnered attention for his innovative interpretation of contemporary French cuisine, with accolades such as Four Stars and 2004 Rising Star Chef from the San Francisco Chronicle, James Beard Foundation nominee for Rising Star Chef in both 2004 and 2005, and inclusion on the Best New Chefs 2005 list by Food & Wine. In 2006, Chef Humm became Executive Chef at Eleven Madison Park in New York City. Here he continues to develop his culinary style, rooted in Provence. His sophisticated dishes emphasize purity, simplicity, and seasonal flavors. |