Chef Daniel Humm – Visionary Behind Eleven Madison Park & Global Plant-Based Fine Dining |Michelin Star Chef Redefining Luxury with Plant-Based Cuisine |From Swiss Roots to World’s Best Vegan Restaurant |Culinary Artist, Cookbook Author & Food Equity Advocate |Swiss Chef Who Changed the World’s Best Restaurant
From Strengelbach to Stardom: Daniel Humm’s Humble Swiss Beginnings
Daniel Humm early life, Swiss chef biography, Strengelbach culinary roots, Daniel Humm childhood
Long before becoming one of the world’s most celebrated chefs, Daniel Humm spent his formative years in the serene and modest town of Strengelbach, nestled in the Canton of Aargau, Switzerland. Born on September 21, 1976, Humm grew up surrounded by the pastoral beauty of the Swiss countryside, a landscape that would later influence his clean, nature-inspired culinary philosophy.
His household was not one of culinary extravagance but of deep-rooted discipline and appreciation for the essentials. His mother, though not a professional chef, was a passionate home cook who infused love and precision into everyday meals. She introduced Daniel to the sensory magic of cooking—the smell of fresh bread, the warmth of soups, and the care taken in preparing even the simplest dishes. Meanwhile, his father, a man of integrity and principle, instilled in him the values of excellence, persistence, and humility.
Yet, food was not Daniel’s first calling.
As a boy, his ambitions raced along winding trails and up steep mountain paths. Humm was a competitive cyclist, fiercely dedicated to the sport. By his early teens, he had secured a spot on Switzerland’s junior national cycling team, training with elite athletes and competing at a national level. This chapter of his life taught him rigorous discipline, precision, and the ability to perform under pressure—all traits that would serve him in the kitchen later.
But fate had other plans. A serious injury cut short his athletic pursuits, leaving the young Humm at a crossroads. Where others might have floundered, he saw opportunity. His passion for food—first nurtured in his mother’s kitchen—resurfaced with purpose. At just 14 years old, Daniel made a life-altering decision: he left formal school and committed to a professional path in the culinary world.
This early leap into gastronomy wasn’t just a change in career—it was the beginning of a journey that would take him from Swiss apprenticeships to the pinnacle of the global culinary scene.
His story is not one of privilege or luck, but of relentless focus and a refusal to be ordinary. From the quiet lanes of Strengelbach to the gleaming kitchens of Michelin-starred fame, Daniel Humm’s early life is a testament to the power of vision, resilience, and reinvention.
Early Culinary Training & European Foundations
Daniel Humm culinary apprenticeship, Baur au Lac, Swiss chef training
At just 14 years old, Daniel left formal schooling to pursue a culinary apprenticeship—an unusual but defining decision. He joined the team at the iconic Baur au Lac hotel in Zurich, a property steeped in luxury and tradition. Over four years, he immersed himself in classical cooking techniques, developing a razor-sharp focus on precision, flavor balance, and aesthetics.
Upon completing his apprenticeship, Humm continued honing his skills under the legendary Gérard Rabaey at the three-Michelin-star Le Pont de Brent. It was here that he absorbed the deeper philosophy of haute cuisine—where each plate was not merely food, but a form of storytelling, craftsmanship, and culture. Working in the kitchens of Switzerland and France provided a firm grounding in discipline, consistency, and refinement—qualities that would become hallmarks of his work.
A Bold Leap to America – Campton Place, San Francisco
Daniel Humm USA move, Campton Place chef, Michelin star San Francisco
In 2003, Daniel Humm made a life-changing move to the United States to become the Executive Chef at Campton Place in San Francisco, a restaurant within the storied Taj Campton Place hotel. Though he was a relative unknown in the U.S. at the time, his arrival created a quiet ripple across the culinary scene.
At Campton Place, Humm earned four stars from the San Francisco Chronicle, signaling the arrival of a formidable new talent on American soil. His elegant reinterpretation of European cuisine, marked by thoughtful plating and technical brilliance, attracted critical acclaim and high-profile diners. More importantly, it served as a stepping stone to his eventual culinary kingdom: New York City.
The EMP Era Begins – Eleven Madison Park Transformation
Eleven Madison Park history, Daniel Humm EMP, Will Guidara partnership
In 2006, Humm accepted an offer from Danny Meyer to become the executive chef of Eleven Madison Park (EMP) in New York City. Situated in the heart of Manhattan, EMP had a prime location but lacked the identity and prestige of a world-class restaurant at that time.
That would change swiftly under Humm’s leadership.
By 2007, he had earned EMP a Michelin star. By 2009, it had earned three stars from The New York Times. What followed was a remarkable partnership between Daniel Humm and Will Guidara, who served as EMP’s general manager. Their collaboration became one of the most influential duos in the history of fine dining, blending culinary artistry with impeccable hospitality.
In 2011, the pair purchased Eleven Madison Park from Danny Meyer’s Union Square Hospitality Group, gaining creative control over its vision. With a renewed sense of ownership and ambition, they elevated EMP into a bastion of modern gastronomy.
Global Stardom & Unmatched Recognition
Daniel Humm Michelin stars, Eleven Madison Park World’s Best Restaurant
Daniel Humm’s bold, minimalist, and intellectually refined cooking philosophy helped EMP reach extraordinary heights:
- In 2012, EMP earned three Michelin stars, which it has retained ever since.
- In 2017, it was named the World’s Best Restaurant by The World’s 50 Best Restaurants, a pinnacle achievement that solidified EMP’s global reputation.
- The restaurant also earned four stars from The New York Times, multiple James Beard Awards, and the admiration of peers and food critics worldwide.
Humm’s menu, deeply rooted in New York’s seasonal bounty, evolved constantly—moving from rigid fine-dining formality to a more narrative-driven experience where each dish told a story, often tied to the city’s culture, nature, and art.
Plant-Based Revolution – EMP Reinvented
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In a shocking and revolutionary move, Daniel Humm announced in May 2021 that Eleven Madison Park would become entirely plant-based.
This decision came after the COVID-19 pandemic forced the restaurant to close temporarily. During the closure, Humm reflected on the environmental impact of luxury dining and the future of food. The result was a courageous pivot: EMP would no longer serve meat, dairy, or animal products.
This transformation divided opinions. Some hailed it as visionary, while others criticized it as too radical for a fine-dining institution. However, Humm remained committed, saying:
“The current food system is simply not sustainable… The only choice we have is to lead by example.”
In an unprecedented feat, EMP retained all three of its Michelin stars in 2022 and 2023, making it the first Michelin 3-star plant-based restaurant in the world. It proved that vegetables could be as luxurious, expressive, and powerful as any meat-centric tasting menu.
Philosophy & Cooking Style
Daniel Humm cooking philosophy, minimalist cuisine, New York fine dining
Daniel Humm’s cooking style is best described as minimalist yet emotional, rooted in local identity, and driven by modern techniques. Over the years, his cuisine evolved from classic French into a highly personal style that emphasized purity of flavor, simplicity of presentation, and thematic storytelling.
Key pillars of his approach include:
- Local Ingredients: Sourcing from regional farms and producers
- Precision: Each plate is carefully composed, often with geometric beauty
- Innovation: Use of fermentation, reductions, and custom tools for plating
- Narrative Menus: Courses that reflect New York’s cultural and natural icons
The plant-based transformation further deepened his creative boundaries. By removing meat and dairy, he unlocked new techniques involving seeds, grains, roots, and fermentation—leading to dishes like sunflower butter, beet tartare, and squash with juniper.
Daniel Humm Hospitality Group & Business Ventures
Daniel Humm restaurants, Daniel Humm business empire, Eleven Madison Park owner
Beyond EMP, Daniel Humm expanded his culinary influence through various ventures:
Notable Projects:
- The NoMad (New York, Los Angeles, Las Vegas): Co-founded with Will Guidara (closed in 2021)
- Davies and Brook (London, 2019–2021): A Michelin-starred restaurant at Claridge’s (closed after disagreement over plant-based concept)
- Clemente Bar: A creative cocktail bar concept
- Eleven Madison Home: A curated lifestyle brand offering premium plant-based products and pantry items for home cooks
In 2022, Humm consolidated his brands under Daniel Humm Hospitality, focusing on creating world-class, sustainable culinary experiences.
Rethink Food & Community Work
Daniel Humm Rethink Food, nonprofit chef, food equity
During the COVID-19 pandemic, Humm partnered with Rethink Food, a nonprofit addressing food insecurity. EMP’s kitchens were repurposed to cook over 3,000 meals daily for frontline workers and underprivileged communities across New York.
The initiative inspired Humm to commit more seriously to social impact. He became co-founder of Rethink’s restaurant program, ensuring a portion of EMP’s profits and operations always supported hunger relief.
In September 2024, his advocacy work was internationally recognized when he was named a UNESCO Goodwill Ambassador for Food Education, joining global figures advancing health, biodiversity, and sustainable eating.
Books & Publications
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Daniel Humm has authored several influential books that reflect both his culinary ethos and the evolution of EMP:
- Eleven Madison Park: The Cookbook (2011)
- I Love New York: Ingredients and Recipes (2013)
- The NoMad Cookbook (2015)
- Eleven Madison Park: The Next Chapter (2017)
- Eat More Plants (2023)
- Eleven Madison Park: The Plant-Based Chapter (2024)
These publications serve not only as cookbooks but as art objects—beautifully photographed, meticulously written, and often including essays, ingredient sourcing maps, and cultural narratives.
Media Appearances & Cultural Influence
Daniel Humm Chef’s Table, Eleven Madison Park Netflix, Top Chef guest chef
Humm’s global fame has brought him into mainstream culture:
- Featured in Netflix’s Chef’s Table
- Guest appearances on Top Chef, MasterChef, and 7 Days Out
- Profiled by The New Yorker, Vogue, Forbes, and The New York Times
- Frequent panelist on topics of food sustainability, global food security, and innovation
He is regarded as one of the most thoughtful, media-savvy chefs of his generation—bridging culinary mastery with design, philanthropy, and environmentalism.
Awards & Honors
Daniel Humm awards, Michelin star chef, James Beard Award winner
Key Awards:
- Michelin Guide: 3 Stars for EMP (2012–present)
- The World’s 50 Best Restaurants: #1 Ranking (2017), Chef’s Choice Award (2015)
- James Beard Foundation Awards:
- Outstanding Chef (2012)
- Outstanding Restaurant (EMP)
- Best New Restaurant (NoMad)
- New York Times: 4 Stars (EMP)
- UNESCO Goodwill Ambassador: Appointed in 2024 for Food Education
- Featured in Forbes 30 Under 30 (Hospitality) and Fortune 40 Under 40
Daniel Humm’s Legacy: Redefining Fine Dining for a Conscious Future
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Chef Daniel Humm has not only reshaped menus—he has redefined what it means to be a leader in modern gastronomy. His decision to transform Eleven Madison Park (EMP) into a fully plant-based restaurant at the height of its global acclaim sent shockwaves through the culinary world. It was more than a pivot—it was a philosophical stand, signaling a new era where luxury and responsibility can, and must, coexist.
In a world grappling with climate change, animal welfare concerns, and food equity, Humm’s legacy reaches far beyond the plate. He proved that a restaurant doesn’t lose prestige when it chooses sustainability—it gains moral authority. EMP’s continued three-Michelin-star status after going vegan shattered assumptions and challenged traditions, empowering other chefs and restaurateurs to reimagine the boundaries of fine dining.
But Humm’s impact is not just culinary—it is cultural.
He has become a blueprint for chef-activists of the future: those who combine artistry with advocacy, flavor with philosophy. Whether through his nonprofit work with Rethink Food, his books promoting plant-based living, or his status as a UNESCO Goodwill Ambassador, Humm consistently uses his platform to promote accessibility, sustainability, and inclusivity in the food industry.
Looking ahead, his influence continues to grow. Young chefs look to him not just for technique, but for courage. Diners see in him not just a master craftsman, but a global thinker. Daniel Humm’s legacy isn’t just what he’s done—it’s the doors he’s opened for how dining can serve the world.
In redefining the essence of fine dining, Daniel Humm has shown that the future of food is not only delicious—it is also deeply meaningful.
🔗 Official Websites & Organizations
- 🌐 Eleven Madison Park – Official Website
- 🌐 Daniel Humm – Wikipedia Profile
- 🌐 Rethink Food NYC – Nonprofit Organization
- 🌐 Relais & Châteaux – Le Pont de Brent
- 🌐 UNESCO – Goodwill Ambassadors
📚 Media Coverage & Interviews
- 📰 The World’s 50 Best Restaurants – Official Website
- 📰 Identità Golose – Daniel Humm Profile
- 📰 Fine Dining Lovers – Daniel Humm Interview
- 📰 Vogue – Daniel Humm’s Plant-Based Evolution
- 📰 Brilliant Minds – Daniel Humm Speaker Bio
- 📰 Reporter Gourmet – Chef Daniel Humm Feature
📘 Books by Daniel Humm
(Available on Amazon or official publisher sites)
- 📖 Eleven Madison Park: The Cookbook (2011)
- 📖 I Love New York: Ingredients and Recipes (2013)
- 📖 The NoMad Cookbook (2015)
- 📖 Eleven Madison Park: The Next Chapter (2017)
- 📖 Eat More Plants (2023)
- 📖 Eleven Madison Park: The Plant-Based Chapter (2024)