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A native of Switzerland, Daniel Humm knew from an early age that his true passion was cooking. The son of an architect, Daniel took his inherited sense of structure and design and applied it to the kitchen.
Humm worked at Switzerland's finest hotels and restaurants, including the Michelin three-star Restaurant Pont de Brent, where he met his mentor, Chef G. Rabaey.
Soon thereafter, Daniel accepted his first Executive Chef position at Gasthaus zum Gupf in the Swiss Alps. During his time at Gasthaus, Humm earned a Michelin Star and was named "Culinary Discovery in Switzerland 2002" by Gault Millau.
In 2003, Humm moved to the United States and accepted the position of Executive Chef at Campton Place in San Francisco. He immediately garnered attention for his interpretation of contemporary French cuisine, which garnered Four Stars from the San Francisco Chronicle and "Rising Star Chef," by James Beard Foundation in 2004 and 2005. Humm was named "Top Best New Chefs" by Food & Wine in 2005.
In 2006, Humm was named Executive Chef of Eleven Madison Park, quickly transforming the restaurant into one of the city's top dining destinations. Under Humm's leadership, Eleven Madison Park received its first Three Star review from The New York Times, 2007.
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