search by:

Eleven Madison Park
11 Madison Avenue
New York, New York
212-889-0905

11 Recipes by Daniel Humm

• Cherry Gazpacho with Basil
• Garden Pea Soup with Morel Cream
• Grilled Apricot, Arugula and Goat Cheese Salad
• Poached Shrimp, Melon and Frisée Salad
• Porcini Risotto
• Roast Veal with Marjoram
• Roasted Beet and Poached Apple Salad with Curry Vinaigrette
• Roasted Peaches with Mascarpone Ice Cream
• Tomato-and-Anchovy Salad with Garlic Cream
• Tomato, Prosciutto and Gruyère Sandwiches
• Zucchini-and-Pepper Gratin with Herbs and Cheese

Restaurant at the time of award
Campton Place
Campton Place Hotel, 340 Stockton St.
San Francisco, California
415-955-5555

Why Because, as he says, "I take flavor combinations that have been around for centuries and do something a little different." This can mean transforming spring basics like peas, mint and morels into a terrific vibrantly hued soup.

Born Zurich, Switzerland; 1976.

Experience Le Pont de Brent in Brent, Switzerland; Gasthaus zum Gupf in Rehetobel, Switzerland.

Least favorite childhood chore Washing greens. "I hated it. My mom would make me wash a salad six times until it was clean, even more if it had rained and the greens were dirty."

Most memorable experience Cooking with Gérard Rabaey, the chef at Le Pont de Brent. "Everything was so organized. When vegetables came in, you separated them into five different sizes. It was insane."

Culinary obsession Slow cooking. "We're doing low-temperature cooking, like slow-roasting fish at 160° to keep the flavor pure. We don't sear as much as we used to; the searing flavor has gotten too strong for me."

Newest collaborator Food scientist and regular customer Harold McGee. "I have a dish called Fantasy of Eggs. I wanted the yolks to cook but look raw. Harold tried it using a 130° water bath and it worked. Now, when I have a question, I call him."

Featured Best New Chef Recipe

Garden Pea Soup with Morel Cream