Set in a magnificent art deco dining room with soaring ceilings and lush views of historic Madison Square Park, Eleven Madison Park is an elegant restaurant serving Chef Daniel Humm's modern, pure and market-driven French cuisine. Eleven Madison Park is part of Danny Meyer's Union Square Hospitality Group.

Daniel Humm, Executive Chef
Will Guidara, General Manager
John Ragan, Wine Director

Our Team

Daniel Humm, Executive Chef
A native of Switzerland, Daniel began his formal culinary training at the age of 14. In his late teens, as Executive Chef of Gasthaus zum Gupf in the Swiss Alps, Daniel earned a Michelin Star. In 2003, Daniel moved to the United States as Executive Chef of Campton Place in San Francisco where he immediately received widespread attention, including Four Stars from The San Francisco Chronicle. Three years later, Daniel was selected Executive Chef of Eleven Madison Park. Under Daniel's leadership, Eleven Madison Park received its first Three Star review from the New York Times in January 2007.

« back

Will Guidara, General Manager
A native of Sleepy Hollow, NY, Will has been immersed in the restaurant industry since the age of 13. A graduate of the School of Hotel Administration at Cornell University, Will began his dining room training at Spago Beverly Hills and attended culinary school in the North of Spain. Prior to joining the team at Eleven Madison Park, Will worked in various roles throughout Union Square Hospitality Group, including Dining Room Manager (Tabla), General Manager (Cafe 2 and Terrace 5, MoMA) and Operations Director (The Modern, Cafe 2, and Terrace 5). In 2006, Will accepted the position of General Manager of Eleven Madison Park.

« back

John Ragan, Wine Director
John was drawn from a graduate program in urban planning by a trip to California wine country where he realized one could actually love wine for a living. John relocated to Napa to pursue this passion, working at the Restaurant at Domaine Chandon and Martini House as Sommelier. A stunning dinner at Campton Place prompted John to move to San Francisco to work with Chef Daniel Humm. In 2006, John moved to New York City to continue his work with Chef Humm as Wine Director of Eleven Madison Park. John's many accolades include a 2008 James Beard Nomination for Outstanding Wine Service, the Rising Star Sommelier award from Star Chefs.com, winning the prestigious 2004 Chaine des Rotisseures Jeune Sommelier Competition, Pacific Northwest, and serving on the Wines of Germany Advisory Board.

« back

Jason Franey, Executive Sous Chef
Fabien Beaufour, Sous Chef
James Kent, Sous Chef
Angela Pinkerton, Exec.Pastry Sous Chef
Brandon Rosen, Junior Sous Chef
Tim Caspare, Junior Sous Chef
Bryce Shuman, Junior Sous Chef

Jason Franey, Executive Sous Chef
A native of Palm Beach, Florida, Jason first began cooking at age 15 and later worked at The Breakers Hotel, where he was exposed to many areas of food production and realized he was most passionate about fine dining. Jason then took a job at Campton Place in San Francisco working for then-chef Laurent Manrique. A year later, Daniel Humm joined the restaurant as executive chef. Jason stayed on and was soon promoted to sous chef. Jason was an integral part of Humm's team that received four stars from The San Francisco Chronicle in September 2005. In January 2006, after three years working together, chef Humm offered Jason an opportunity he couldn't resist – to join him as sous chef in New York City at Eleven Madison Park.

« back

Fabien Beaufour, Sous Chef
Born and raised in Grenoble, France, Fabien found his passion for cooking at an early age. His first job in a professional kitchen at the age of 14 inspired him to attend Culinary school at Lesdiguieres, in Grenoble. After graduation he went to work at the Cliveden Hotel, in Tapon, England. After his time in England, Fabien returned to France to work at La Maison Pic in Valence and La Pyramide in Vienne. His next move brought him to the United States, where he first worked at L'Orangerie in Los Angeles. He then moved to New York to work at Le Cirque before joining the team at Eleven Madison Park.

« back

Erik Ramirez, Sous Chef
Born and raised in Northern New Jersey, Erik began his culinary career while studying Culinary Arts at the Art Institute of Philadelphia. There, he spent time in the kitchens of Novelty, Alma de Cuba, and West Washington Square. Upon graduation, Erik moved back to New York to join the team at Eleven Madison Park. Beginning as a line cook, he was quickly promoted to Sous Chef, where he has served numerous roles throughout the restaurant. Erik currently serves as the Private Dining Sous Chef and assists Chef Humm with all off-premise special events.

« back

James Kent, Sous Chef
A native New Yorker, James started his culinary career as a summer apprentice at Bouley when he was fifteen years old. After taking classes at the Le Cordon Bleu in London and Paris and graduating from Johnson and Wales, James moved back to New York where he spent time in the kitchens of Babbo, Jean-Georges, and Gordon Ramsey. James joined the team at Eleven Madison Park as a line cook in the spring of 2007, and was quickly promoted to his current position of Sous Chef.

« back

Lauren DeSteno, Pastry Sous Chef
Born and raised in Franklin Lakes, New Jersey, Lauren has been passionate about cooking since she was young. After graduating from Fairfield University, she enrolled in the Culinary Institute of America. Upon graduation, Lauren externed at the Four Seasons in Palm Beach before returning to New York to work with Chef Humm at Eleven Madison Park. Beginning as a line cook in Garde Manger, she quickly became a Sous Chef, and has since moved into the pastry department.

« back

Angela Pinkerton, Executive Pastry Sous Chef
Born and raised in Ohio, Angela worked in bakeries throughout college, while studying Biology at Kent State University. Upon graduation, she enrolled at L'Academie de Cuisine in Washington, D.C to pursue her culinary interests. Her training continued when she accepted a pastry cook position at the Ritz Carlton in Arlington, Virginia. In 2007, Angela made the move to New York to work with Chef Humm as a pastry cook. Her creative passion for fine dining and knowledge of her craft were immediately evident, and she was promoted to Pastry Sous Chef.

« back

Brandon Rosen, Junior Sous Chef
The son of chocolate store owners, Brandon has had his eye on the culinary industry since a young age. Brandon was born and primarily raised in Michigan. He moved to Denver, Colorado at the age of 11, where he landed his first culinary job at a gourmet market, where he ran their deli counter. Then at 14, Brandon's family moved back to Michigan, where he continued to work at small local restaurants and entering himself into ACF culinary competitions. Finally, at 17, after graduating from high school one year early, Brandon moved to New York. Two days later, he landed a job at Alain Ducasse at The Essex House, where he worked for one year as a commis. Brandon then joined the team at Eleven Madison in 2006, starting as a line cook, and quickly moving to Junior Sous Chef.

« back

Tim Caspare, Junior Sous Chef
A New Jersey native, Tim starting cooking at a young age with his grandfather. After high school, Tim studied English at Rutgers University. He received his BA and began teaching in Paterson, New Jersey. During one of his summers off from teaching, Tim took a job in Rhode Island at a friend's restaurant, and thus began Tim's transformation from teacher to chef. When Tim returned back to New Jersey after his summer of cooking, he began teaching again, although he had to cook at night to supplement his passion for cooking. Soon after, Tim quit teaching all together, and decided to take a trip to Umbria, Italy. Tim ended up staying in Italy for a year, and cooking at La Taverna. Tim moved his way around the kitchen very quickly, and finally came back to cook in New York. He interviewed at two restaurants, and made the obvious decision to join the team at Eleven Madison Park.

« back

Bryce Shuman, Junior Sous Chef
Born in North Carolina, Bryce began his culinary career as a dishwasher in a local bistro. As his interest in cooking grew, he moved to San Francisco to attend Culinary School. Bryce built his skills at Wolfgang Puck’s Postrio and Rubicon, where he learned the importance of cooking seasonally and locally. In 2006, Bryce competed in the Chaîne des Rotisseurs Jeunnes Commis Competition and was 2006 National champion. After a tour of Europe, Bryce moved to New York to join the team at Eleven Madison Park as a line cook in late 2007, and quickly became a Junior Sous Chef.

« back

Paul Quinn, Service Director
A native of Ottawa, Canada, Paul started working in restaurants at the age of 13. Paul attended Algonquin School of Hotel and Restaurant Management where he received the Canadian Restaurant Association award for Top Graduate. After many years of managing different restaurants throughout Canada, Paul was the opening General Manager for Bekta dining & wine, which was opened by Stephen Bekta – an Eleven Madison Park alum. Beckta was recognized as one of the best Canadian restaurants and consistently deemed a leader for their brand of service. Seeking a new challenge, and valuing Danny Meyer's legendary hospitality, Paul was drawn to New York for the opportunity to become a part of the dynamic team at Eleven Madison Park.

« back

Sam Lipp, Assistant General Manager
A native of Madison, Wisconsin, Sam graduated from The Cornell School of Hospitality Management in 2003. After graduation, he opened Plates restaurant in Larchmont, NY and served as the general manager. After successfully launching the restaurant, he left to join Union Square Hospitality Group and open the cafes at the Museum of Modern Art where he began as a manager in Cafe 2. After several months he moved to Terrace 5 and ultimately became the beverage director for both cafes. In early 2006, Sam joined the EMP team, and has been instrumental in the recent transformation of the restaurant.

« back

Laura Wagstaff, Guest Relations Manager
A native of the Berkshires, Laura grew up in restaurants, as her family owned and operated a hotel, a spa, and a restaurant. After graduating with a bachelor's degree in communications at Boston University, Laura joined USHG and became an instrumental part in opening Cafe 2 at MoMA. A year later, she came downtown to join the team at EMP, where she serves as the Guest Relations Manager, and is directly in charge of the host and reservations department.

« back

Robert Kihlstrom, Dining Room Manager
The son of a wine publisher and Knightsbridge pub landlady, Rob hails from London. After graduating from the University of Exeter, Devon with a degree in Social and Economic History, Rob joined Conran Restaurants, where he was part of the graduate management training program. After the high profile successful re-launch of Conran's flagship, Bluebird, and motivated by Danny Meyer's writings of enlightened hospitality, Rob moved to New York to join the team at Eleven Madison Park.

« back

Nathan Rawlinson, Dining Room Manager
A native of Liverpool, England, Nathan pursued a career in Computer Programming and Project Management before returning to the restaurant industry. Nathan then moved to the United States to attend The Culinary Institute of America. After completing a degree in Culinary Arts, he joined Eleven Madison Park as a Server Assistant. Moving up to a Food Runner, then Front Waiter and finally a Captain, Nathan accepted the position of Dining Room Manager and joined the Management Team early 2008.

« back

Dana Longiaru, Private Dining and Special Events
Originally from Bedford, NY, Dana graduated from the College of the Holy Cross, where she studied psychology. Upon graduating from college, Dana started her career in News Marketing at NBC Universal. After working on the Olympics hospitality program in Torino, Italy in 2006, Dana decided to move into Corporate Events at NBC. In order to pursue her passion for both food and events, Dana moved into the restaurant industry to become the Private Dining and Events Manager at Eleven Madison Park in May of 2008.

« back

Justin Cherman, Purchasing Manager
Born and raised in Westchester, Justin began cooking at the age of twelve. After graduating from the Culinary Institute of America, Justin externed at Amuse under Chef Gerry Hayden. After spending time in a few more kitchens around the country, Justin moved to Belize where he served as the consulting Sous Chef of The Inn at Roberts Grove. Justin then moved back to New York, and after a short time, joined the team at Eleven Madison Park as the Purchasing Manager.

« back

Amy Livingston, Executive Assistant to the Chef and GM
Born and raised on the North Shore of Long Island, Amy worked in a French pastry shop for several years while in high school. After graduating from SUNY New Paltz where she earned a BFA in photography, Amy moved to New York to enroll in the Institute of Culinary Education. Amy received degrees in Culinary Management and Culinary Arts from the ICE within the year. While working toward these degrees, Amy worked at Eleven Madison Park as a hostess, coat check, reservationist, runner, and PDR server. After graduating, Amy accepted the position of Executive Assistant to the Chef and General Manager.

« back

Executive Chef Daniel Humm takes a modern approach to classic flavor combinations, creating sophisticated dishes that emphasize purity, simplicity, and seasonal flavors. Chef Humm's menu is complemented by an outstanding wine list by John Ragan. Please click below for a pdf of each menu. For more about our food, please take a look at our magazine.

Lunch
Dinner
Wine
Dessert
Cocktails

Eleven Madison Park is a stunning location for private occasions of all sizes. Our two magnificent balcony-level private dining rooms overlook the main dining room and offer spectacular views of Madison Square Park through 20-foot windows. The smaller room seats 18, the larger room up to 32; or for larger parties, the rooms can be combined to accommodate up to 50 people. The entire restaurant is also available for private functions 150 seated guests or 300 standing.

Please click here for images of the private dining room.
Contact: Dana Longiaru at 646.747.2583, or dlongiaru@elevenmadisonpark.com.

The New York Times - Three Stars
New York Magazine - Three Stars; Best Up-And-Coming Chefs, Daniel Humm
Daily News - Five Stars
Wine Spectator - Best of Award of Excellence
James Beard Foundation - Outstanding Service Award, 2004; Rising Star Chef Nominee '04, '05 & '07, Daniel Humm
Food & Wine - Best New Chefs 2005, Daniel Humm
Gault Millau - Swiss Star Abroad 2008, Daniel Humm
Andrew Harper's Hideaway Report - Restaurant of the Year, 2008
Mobil Travel Guide - Four Stars
James Beard Foundation - Outstanding Wine Service Award, 2008

To make a reservation, please call 212.889.0905,
or visit www.opentable.com.

We ask that you wear proper attire. No shorts, t-shirts, or sneakers are allowed.

Eleven Madison Park is open Monday through Saturday:
Lunch: Monday–Friday, noon – 2:00p.m.
Dinner: Monday–Saturday, 5:30 p.m.–10:00p.m.

Eleven Madison Park seeks people who are warm, smart, talented and passionate about food, wine and serving our guests.

Applications will be accepted in person on Thursdays between 2pm and 3pm, when we are available to conduct interviews. Please bring with you a completed application.

To purchase a gift card, please click here.
To check your gift card balance, please click here.

Eleven Madison Park has collaborated with two top New York City designers to develop custom tableware pieces for the restaurant:

- Jono Pandolfi has created playful porcelain serving pieces
- John Pomp, one of the city's most celebrated glass artists, has designed hand-blown candle holders, available for purchase at Clio in NYC.

Eleven Madison Park cares about extending hospitality beyond the four walls of our restaurant and into the community, with a focus on Madison Square Park, childhood education, and hunger relief.

– To request a charitable contribution for a silent auction, please click here.

– To invite Eleven Madison Park to participate in a fundraiser, please email Jenny Dirksen at jdirksen@ushgnyc.com.

11 Madison Avenue, New York, NY 10010 212.889.0905
For general inquiries or reservations, please call 212.889.0905, fax 212.889.0918 or email us: info@elevenmadisonpark.com.
(Emails are checked during business hours Monday through Friday)


To inquire about private events, please call Dana Longiaru at 646.747.2583 or email: dlongiaru@elevenmadisonpark.com
For media inquiries, please call Theresa Mullen at 646.747.7217 or email: tmullen@ushgnyc.com
For community events or donation requests, please email Jenny Dirksen at jdirksen@ushgnyc.com