Chef Daniel Humm, photo: Craig McDean.
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Stirring the Pot kicks off with award-winning Chef Daniel Humm, the transformative chef and owner of Make It Nice and the highly acclaimed Eleven Madison Park. Chef Humm’s appearance is a repeat for Guild Hall, but the first time was when his EMP Summer House was in East Hampton. That is gone but he has become a Montauk homeowner. His Manhattan menu has notably shifted to be plant-based, which will be the topic of conversation, discussing the change, why it happened and what it has taken to achieve, with great advice for those in the audience who plan more vegan cooking and dining. His restaurant holds four stars from The New York Times and three Michelin Stars.

Attendees are invited to arrive at 10 AM for a breakfast by provided by Citarella.

  • Daniel Humm

    Daniel Humm is an author, speaker, and the chef and owner of Make It Nice, the New York-based hospitality group behind the highly acclaimed Eleven Madison Park.

    A native of Switzerland, Chef Humm earned his first Michelin star at the age of 24. He is consistently listed as one of the world’s best chefs, with both he and Eleven Madison Park receiving numerous accolades: including four stars from The New York Times, seven James Beard Foundation Awards (including Outstanding Chef and Outstanding Restaurant in America), and three Michelin stars for over 10 years in a row, since 2011. 

    In 2021, he made the radical decision to re-open Eleven Madison Park with a fully plant-based menu. This move sent shockwaves through the fine dining industry and has set Chef Humm and EMP on a world-changing trajectory — becoming the first plant-based restaurant in history to receive and retain three Michelin Stars.

    Chef Humm is the author of Eleven Madison Park: The CookbookI Love New York: Ingredients and RecipesThe NoMad Cookbook, and Eleven Madison Park: The Next Chapter, and Eat More Plants, published by Steidl. 

    He resides in New York and is a lifelong patron of the arts, supporting local and established artists through collaborations for Eleven Madison Park and other initiatives. 

    Photo: Craig McDean

  • Florence Fabricant

    Florence Fabricant, a food and wine writer for the New York Times, contributes the weekly Front Burner and Off the Menu columns, is a member of the wine panel and writes the pairings column for the wine tastings. She frequently writes features that appear in the Food section and also covers food and travel elsewhere in the Times. She has written 13 cookbooks. This spring, her latest, The Ladies Village Improvement Society Cookbook: Eating and Entertaining in East Hampton" to celebrate the 125th anniversary of LVIS was published by Rizzoli. Other books include Wine with Food, based on the New York Times pairings columns and written with Eric Asimov and The City Harvest Cookbook, both published by Rizzoli. She actually began her career as a food writer in East Hampton, contributing the column In Season to the East Hampton Star. A Phi Beta Kappa graduate of Smith College, she has an M.A. in French from New York University Graduate School of Arts and Sciences. She holds L’Ordre National du Mérite from the French government, is on the Board of Trustees of Guild Hall in East Hampton, N.Y., and is a member of Who’s Who of Food and Beverage in America. (New York, NY). She and her husband, Richard, a retired lawyer, live in Manhattan and East Hampton, N.Y. They have two children and two grandchildren. 


Lead Sponsor: Ciuffo Cabinetry
Supporting Sponsor: Citarella
Media Partner: Purist 

Performing Arts programming is supported in part by The Schaffner Family Foundation and funding from The Melville Straus Family Endowment. Music Programming is supported in part by The Ellen and James S. Marcus Endowment for Musical Programming. 

Additional support provided by Friends of the Theater:
John and Joan D’Addario, Michèle and Steve Pesner, The Schaffner Family Foundation, and Jayne Baron Sherman and Deborah Zum

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