Interviewed February 2011
Daniel Humm is head chef of Eleven Madison Park in New York, one of the very few New York restaurants to have a four star review in the New York Times.
Q – How long have you been cooking professionally?
Started in 1990 at the Hotel Baur Au Lac in Zurich
Q – Where did you train to cook?
Switzerland, my most important time where 4 years at Le Pont de Brent in Montreux.
Q – How would you describe your style of cooking?
Q – Is there a secret for a successful restaurant?
A restaurant needs to be about the guests rather than the chef
Q – Do you have a “signature dish” or favourite dish you enjoy cooking?
Our menu changes every day
Q – Do you have a favourite ingredient?
I’m a huge fan of vegetables
Which restaurant do you most enjoy eating at on your night off?
Torrisi in Manhattan and Franny’s in Brooklyn
What is your most interesting or fun experience from your time in restaurants?
My meals at Alinea in Chicago have been the most inspiring
What would be your “last request” dish?
Roasted Bresse Chicken with Truffles at l’Ambroisie
Is there another chef that you most admire?
Grant Achatz, Yannick Alleno
Any advice you would give to someone wanting to become a chef?
Be patient and work hard
Any final thoughts you’d like to add?
We’re focused on giving our guests a real sense of place, being New York
Eleven Madison Park