STIRRING THE POT: 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 Cookbook, I Love New York: Ingredients and Recipes, The 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.

https://www.elevenmadisonpark.com/ 

Photo: Craig McDean

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.