Daniel Humm

Explore the journey of Swiss chef Daniel Humm — from his Swiss beginnings to leading one of the world’s top restaurants, pioneering plant-based fine dining, and redefining haute cuisine with sustainability and creativity.

Introduction

Daniel Humm (born September 21, 1976) is a Swiss chef, restaurateur, and author best known for his work at Eleven Madison Park in New York City. Under his leadership, the restaurant earned three Michelin stars and became a global benchmark for fine dining. In recent years, Humm has pushed boundaries with his shift toward plant-forward cuisine and his advocacy for sustainable food systems. His story is one of relentless pursuit of excellence, reinvention, and a desire to align gastronomy with ecological responsibility.

Early Life & Beginnings

Daniel Humm was born in Strengelbach, in the canton of Aargau, Switzerland, in 1976.

By 24, Humm had earned his first Michelin star while at Gasthaus zum Gupf in Switzerland, marking an early validation of his talent. Le Pont de Brent, before venturing abroad.

Career Rise & Signature Restaurants

From Switzerland to the U.S.

In 2003, Humm moved to the United States to become executive chef at Campton Place in San Francisco. Under his leadership, the restaurant gained acclaim, including four stars from the San Francisco Chronicle.

Then, in 2006, he was invited to helm the kitchen at Eleven Madison Park (EMP) in New York City.

Over time, EMP under Humm earned three Michelin stars and multiple accolades, including topping the “World’s 50 Best Restaurants” list in 2017.

Branching Out & Evolution

Under Humm’s stewardship, the broader hospitality group Daniel Humm Hospitality (also known under “Make It Nice”) expanded to include ventures like Clemente Bar, Eleven Madison Home, and other ambitious projects.

He also had involvement with other restaurants, such as Davies and Brook in London (Claridge’s Hotel), though he later ended that engagement in light of his evolving philosophy around cuisine.

Culinary Philosophy & Innovations

Precision, Minimalism & Artistic Expression

Humm’s cooking is often described as refined, minimal, and artistic. He emphasizes clarity, precision in technique, and purity of ingredients, elevating each component in a dish to shine.

His motto “Make It Nice” reflects his approach: a balance of rigor, care, and hospitality.

Shift to Plant-Forward & Sustainability

In 2021, after EMP’s temporary closure due to the COVID-19 pandemic, Humm reopened the restaurant with a fully plant-based menu — a bold move in the world of haute cuisine. first three-Michelin-star restaurant in the world to hold that status with a plant-based offering.

Humm has framed this shift as a necessary response to the climate crisis, promoting what he terms “plant-forward” or “pro-planet” cuisine rather than an anti-meat stance.

However, in 2025, Humm announced that EMP would reintroduce some animal proteins (fish and meat) into its menu, while maintaining a predominantly plant-based core, signaling a more inclusive approach to sustainable haute cuisine.

Awards, Honors & Influence

• EMP under Humm has received three Michelin stars (since 2012).

• The restaurant was ranked No.1 globally on The World’s 50 Best Restaurants in 2017.

• Humm has won James Beard Awards, including Outstanding Chef.

• In September 2024, he was appointed a UNESCO Goodwill Ambassador for food education, recognizing his advocacy for sustainable food systems.

His influence extends beyond restaurants: through Rethink Food (a non-profit focused on equitable food systems), his books, and collaborations that blend culinary art and activism.

Personality & Values

Humm is often described as introspective, disciplined, and deeply committed to evolving not just the food, but the responsibility that comes with it. His aesthetic sensibility is informed by art, design, and a sense of hospitality that respects both plants and people.

He is also a proponent of resilience in times of crisis: during the pandemic, EMP transformed into a production kitchen delivering meals to underserved communities in New York via Rethink Food — maintaining staff and mission amid uncertainty.

Selected Quotes & Statements

• “If we don't wake up and make changes now, our food systems won't be sustainable anymore.”

• On his plant-forward shift: “We’re not saying anti-meat, but we’re saying pro-planet.”

• “I consider our pass like an operating table. It is important to see absolutely every single detail before the plate leaves and heads to the guest.”

• Regarding his guiding ethos: “Make It Nice” — a phrase that has become synonymous with his restaurants and hospitality philosophy.

Lessons from Daniel Humm’s Journey

1. Mastery evolves — Early talent must be paired with constant reinvention and discipline.

2. Courage to break norms — Shifting a top-tier restaurant to plant-based cuisine shows the value of vision even against tradition.

3. Balance and humility — Reintroducing select proteins reflects adaptability without abandoning core values.

4. Hospitality as art — Creativity in cooking must align with care, nuance, and respect for guests.

5. Commitment beyond profit — Using culinary influence for social impact (food equity, sustainability) extends the legacy of a chef into the public realm.

Conclusion

Daniel Humm has become one of the most influential chefs of his generation, not just for his technical brilliance but for his willingness to challenge the conventions of fine dining in service of a larger purpose. From his Swiss beginnings, through stellar achievements at Eleven Madison Park, to his advocacy for sustainable, inclusive cuisine — his career is a testament to innovation rooted in integrity.