Eleven Madison Park’s Daniel Humm Describes the Shift to Plant-Based Fine Dining
As the chef behind one of the most lauded restaurants in the U.S., Daniel Humm’s outlook and opinions have shaped fine dining across the globe. The Swiss-born chef made waves throughout the culinary world just over two years ago when he decided to take his highly influential labor of love, Eleven Madison Park in Manhattan, in a plant-based direction.
“Taking the leap to transform into a plant-based fine-dining restaurant was a huge change, but the team and I knew in our hearts it was what we believed in,” he says. “Getting the recognition from Michelin is an affirmation of that belief … the award holds an added significance as it The anniversary celebrations are being held in partnership with Rethink Food; Humm is a co-founder of the nonprofit, which is fueled by a mission to create a more sustainable and equitable food system.
“Every meal at Eleven Madison Park and every purchase from Eleven Madison Home contributes directly to this mission. We are committed to using our resources to combat food insecurity,” Humm says. Daniel Humm: The pandemic highlighted that the food system needs to change how it operates in order to be more sustainable, especially when it comes to ‘luxury’ experiences. Caviar, lobster, and Kobe beef are imported frozen from the other side of the world, and natural resources are dwindling. By elevating plant-based food to the highest level, we’re hoping to challenge the definition of luxury for both fine dining and at-home dining.
based meal at a time. The beauty of cooking and eating plant-based meals forces you to be in tune with the seasons. The most delicious dishes I have eaten have been made with fresh produce at its peak. And that is what I love about cooking with peak-season produce. You don’t need to do much to create a delicious dish. Let the flavors of the ingredients shine for themselves. What are your hopes for the future of food?future.
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