CulinaryOffice & Admin
Daniel Humm
Chef/Owner | Daniel Humm Hospitality
Experience
2024 - 2024
Author
Eleven Madison Park: The Plant-Based Chapter
2017 - 2017
Author
Eleven Madison Park: The Next Chapter
2017 - Present
Co-Founder
Rethink FoodNew York, NY
2017 - 2017
#1 Restaurant in the World
Worlds 50 Best Restaurants - Eleven Madison Park
2015 - 2015
4 Stars - NY Times
Eleven Madison ParkNew York, NY
2013 - 2013
Author
I Love New York: Ingredients and Recipes
2011 - 2011
Author
Eleven Madison Park: The Cookbook
2011 - Present
3 Michelin Stars
Eleven Madison ParkNew York, NY
2003 - 2006
Executive Chef
Campton PlaceSan Francisco, CA
2002 - 2003
Executive Chef
Gasthaus Zum GupfRehetobel, Swtizerland
1996 - 2002
Chef de Partie
Le Pont de BrentBrent, Switzerland
1992 - 1996
Apprentice
Lowen Nik GygaxThörigen, Switzerland
1991 - 1992
Commis
Claridge’sLondon, United Kingdom
1990 - 1991
Commis
Baur Au LacZurich, Switzerland
Education
Advice from Daniel Humm
Quotes about career path, skills, and teamwork from an industry leader.
The people who have done in the best in our company are the ones who have remained patient, and have steadily focused on achieving their long-term goals.
I want our team members to be humble, good people who are excited about their specific role in the restaurant.
If someone isn’t the most skilled at a task, we can always teach them how to perform the specific function. We look for the intangible qualities in a person, rather than a specific skillset.
I am constantly looking to build the next generation of leaders.
I believe in constant, gentle pressure and try to push my team to do things that they themselves wouldn’t think they are capable of achieving. I still benefit from the incredible mentors I've met throughout my career.
I approach each day with the mentality of a student and look at each moment as an opportunity to learn something new.
Whether its art, architecture, music, or a new culinary technique, there are so many things in the world that offer up inspiration.
If we start with the best, and don’t cut corners in any aspect of our company, everyone internally and externally comes to understand what we stand for as a company.
Roles in Culinary
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