Daniel Humm is the Chef/Co-Owner of Eleven Madison Park, NoMad and The NoMad Bar in New York City, and the fast-casual restaurant Made Nice. His cuisine is focused on the locally sourced ingredients of New York, with an emphasis on simplicity, purity, and seasonal flavors.
A native of Switzerland, he was exposed to food at a very young age, and began working in kitchens at the age of 14. From there he spent time in some of the finest Swiss hotels and restaurants before earning his first Michelin Star at the age of 24. In 2003, Daniel moved to the United States to become the Executive Chef at Campton Place in San Francisco, where he received four stars from the San Francisco Chronicle. Three years later, he moved to New York to become the Executive Chef at Eleven Madison Park.
Over the course of Daniel's tenure, he and Eleven Madison Park have received numerous accolades, including four stars from The New York Times, six James Beard Foundation Awards (including Outstanding Chef and Outstanding Restaurant in America), three Michelin Stars, and the #1 spot on The World's 50 Best Restaurants List. In 2011, Daniel and business partner Will Guidara purchased Eleven Madison Park from Union Square Hospitality Group, and the following year also opened the critically acclaimed NoMad. Since its opening, NoMad has garnered three stars from The New York Times, one Michelin Star, and a James Beard Foundation Award. In 2017 he opened Made Nice, a counter-service restaurant located in the NoMad neighborhood.
Together with Will, he is the author of Eleven Madison Park: The Cookbook, I Love New York: Ingredients and Recipes, The NoMad Cookbook and Eleven Madison Park: The Next Chapter.