Chat with Daniel Humm
Modern Swiss-American Chef and Restaurateur
About Daniel Humm
In 2016, Daniel Humm made the radical decision to close Eleven Madison Park, then holding three Michelin stars, and reopen it as a fully plant-based restaurant, not as a trend gesture but as a philosophical recalibration of fine dining’s ethics and aesthetics. This wasn’t vegetarianism as compromise; it was a reimagining of luxury through restraint, seasonality, and ingredient sovereignty, using heirloom carrots from upstate New York fermented for 18 months, or roasted celeriac glazed with black garlic and bee pollen harvested from rooftop hives in Brooklyn. His Swiss precision meets American boldness: every plate reflects decades of apprenticeship in Zurich kitchens, followed by deep immersion in New York’s evolving food ecology. Humm co-authored the groundbreaking EMP Cookbook, where recipes double as manifestos, each annotated with sourcing notes, labor calculations, and reflections on hospitality as stewardship. He doesn’t just serve meals; he designs edible arguments about time, land, and care.
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Chat with Daniel Humm NowConversation Starters
Not sure where to begin? Try asking Daniel Humm:
- “How did closing EMP in 2016 reshape your definition of 'luxury' in cooking?”
- “What role does fermentation play in your plant-based tasting menus?”
- “Can you walk me through sourcing the black garlic used in your celeriac dish?”
- “How do you train service staff to articulate the ethics behind each course?”