For reservations, please call 212.889.0905 or visit www.opentable.com.

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.

Daniel Humm, Executive Chef
Will Guidara, General Manager
Dustin Wilson, Wine Director

Kitchen
Dining Room

Daniel Humm, Executive Chef
A native of Switzerland, Daniel began his culinary training at the age of 14 as an apprentice and went on to cook in many of the finest Swiss hotels and restaurants. Daniel earned his first Michelin star at the age of 24 as the Executive Chef at Gasthaus zum Gupf in the Swiss Alps. In 2003, Daniel became the Executive Chef at Campton Place in San Francisco and received Four Stars from the San Francisco Chronicle. Three years later, Daniel became the Executive Chef of Eleven Madison Park. Under his leadership, the restaurant was designated Grand Chef Relais & Châteaux in 2008 and received Four Stars from The New York Times in 2009. In 2010, Daniel received the James Beard Award for "Best Chef: NYC."

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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 became the General Manager of Eleven Madison Park.

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Dustin Wilson, Wine Director
Dustin was born and raised just outside of Baltimore, MD. His interest in wine began in Boulder, CO where he took a job as a food runner and back waiter at Frasca Food and Wine to study wine under the venerable Bobby Stuckey, MS. In 2008 he left Boulder to go to Aspen as sommelier at the Grand Award winning 5 Star/5 Diamond restaurant Montagna at The Little Nell hotel. While there, Dustin was named 'Best New Sommelier' in Wine and Spirits Magazine, won the prestigious Chaine des Rotisseures Jeaune Sommelier competition for the Southwest Division and went on to take 3rd at the U.S. In 2010, he won the Inaugural TopSomm competition for the Southwest Region of the U.S. and was a finalist in the first ever TopSomm National competition. That fall, he moved to San Francisco so he could take a position as sommelier under the direction of Rajat Parr at the Burgundy heavy restaurant RN74. In the spring of 2011 Dustin became the 107th person to pass the rigorous Master Sommelier exam. In October 2011, Dustin made the move to New York to become the Wine Director of Eleven Madison Park.

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Connie Chung, Sous Chef
Born and raised in Chicago, Connie's passion for food began at an early age while cooking traditional Chinese food with her family. After graduating from the University of California at Berkeley, she moved across the bay to attend California Culinary Academy. While in San Francisco, she worked at restaurants such as Town Hall and Jardiniere. After several years of California cuisine, she decided to move to New York City where she joined the team at Eleven Madison Park in 2010. Connie accepted the position of Sous Chef in August 2011.

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Patrick Hennessy, Sous Chef
Patrick was born and educated on the West Coast of Canada in Vancouver, B.C. Early on, he knew he wanted to be a chef and began work in restaurants while attending High School. Soon after graduating, Patrick began his formal apprenticeship and earned his qualifications in 2006. From 2005-2010, Pat worked at Chambar Belgian Restaurant, serving as Sous chef for 2 years. Prior to Chambar, Patrick worked in some of Vancouver's and Whistler's leading restaurants, such as West Restaurant, Raincity Grill and Trattoria di Umberto's. His continuing pursuit of cooking excellence brought him to New York City, where he has lived since Feb 2010. He joined Eleven Madison Park as a line cook in April 2010, and was promoted to Sous Chef in August 2010.

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Julian Proujansky, Sous Chef
Originally from Western Massachusetts, Julian's love for cooking began while working at local restaurants during High School. After graduating, Julian spent much of his time traveling, visiting Egypt, Spain, Ireland, France and Israel. During the summer of 2005 , Julian worked as a cook at a yacht club in Nantucket, realizing that he wanted to make cooking his career. Julian soon made the move to New York and began working at restaurants such as March and Commerce, eventually beginning at Eleven Madison Park as a Line Cook in June of 2009.  Julian was promoted to Sous Chef in August 2010.

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David Nayfeld, Sous Chef
David Nayfeld was born and raised in Northern California. At the age of 15 he fell in love with food while working as a stock clerk, dishwasher and prep cook and a local restaurant. By the age of 17, he was working as a short order cook at the Harbor Bay Beach and Tennis club. After high school David moved to New York to attend The Culinary Institute of America. Upon graduation, he landed his first job at Nobu. After time at Aqua in San Francisco, Joel Robuchon and Vox Wine Lounge in Las Vegas and Cru in New York, David joined the team at Eleven Madison Park as a Sous Chef in 2009.

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Tom Allan, Sous Chef
Born in the Northeast of England, Thomas' desire for cooking sparked while attending High School in Abilene, Texas. Starting as a prep cook in a local Italian restaurant, Thomas quickly fell in love with food and decided to place himself in the epicenter of the culinary world, New York City. While attending the FCI in Manhattan, Thomas landed a job in Danny Meyer's BBQ restaurant, Blue Smoke. After Blue Smoke, Thomas was invited for a stage at Eleven Madison Park and was quickly hired as a cook. Eighteen months later, Thomas left to further improve his technique at Thomas Keller's three Star Michelin restaurant Per Se. After seeing four seasons at Per Se, Thomas was invited back to Eleven Madison Park by Chef Humm to join their team as a Sous Chef.

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Chris Flint, Sous Chef
Born and raised in Bradenton, Florida, Chris first began working in kitchens while in High School. Torn between skateboarding, Political Science and cooking, Chris ended up moving to New York in 2000 at 19 years old. His first five years in New York were dedicated to skating and working in skate shops. In 2005 he finally made the decision to enroll in The French Culinary Institute. Upon graduating, Chris worked in the kitchens of Kittichai, Bouley, Bar Blanc and finally Eleven Madison Park. Chris began as a Line Cook in 2008 and accepted the position of Sous Chef in 2009.

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Lee Wolen, Sous Chef
Born and raised in Cleveland, Ohio, Lee's passion for cooking began at an early age. Lee attended The Pennsylvania Culinary Institute in Pittsburgh; after graduation, he moved to Palm Beach, Florida to work at the Four Seasons Hotel, then on to Chicago to work at both Moto and Butter as a Sous Chef. Lee then attained the incredible opportunity to stage for 2 months at Le Manoir Aux Quat'Saison in London. With the endless desire to gain knowledge, Lee acquired the near impossible, a 7 month stage at El Bulli. When his time in Spain came to an end, the next obvious move was to New York. Lee began as a line cook at Eleven Madison Park in May 2009 and accepted the position of Sous Chef in November 2009.

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Jordan Salcito, Dining Room Manager
Jordan Salcito first joined Eleven Madison Park in 2007 as a sommelier. After receiving an English Literature degree from Haverford College, Jordan moved to New York, where she managed an East Village enoteca and worked at wd-50 before enrolling in culinary school at Johnson & Wales. Upon graduation, she landed an internship at Daniel and traveled with Boulud to Aspen, Colorado, where she discovered her unrelenting passion for wine. She immediately moved to the Front of House to learn service. Jordan has worked the Burgundian grape harvest and has completed the first two exams administered by the Court of Master Sommeliers. Jordan left Eleven Madison Park briefly in 2008 and returned in 2009 as a Dining Room Manager.

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Daniel Green, Dining Room Manager
Daniel Green was born and raised in the Central Coast of California. He has had a lifelong fixation with food and fell in love with the restaurant industry while working as a server and bartender throughout High School. Daniel followed his passion by assisting two friends in the opening of The Cass House, a restaurant in Cayucos, California. After two years of operation Daniel felt the need for more of a challenge; the obvious choice for him was to make the move to New York. Daniel joined the team at Eleven Madison Park in August of 2009 as a Kitchen Server and quickly advanced to Assistant Server, Server and Expo. Daniel joined the management team in April of 2010.

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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.

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James Kent, Chef de Cuisine
A native New Yorker, James began 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 University, 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 Sous Chef. With the constant desire to improve himself as a chef, and with the utmost support of Chef Daniel Humm and his Eleven Madison Park teammates, Chef James decided to train for and then compete in the United States Bocuse d'Or competition at the Culinary Institute of America in February of 2010. There, he won the gold medal and advanced to the worldwide Bocuse d'Or Competition in Lyon in 2011. James was promoted to the position of Chef de Cuisine in August of 2011.

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Angela Pinkerton, Pastry Chef
Angela Pinkerton was named Pastry Chef in September 2009. An Ohio native, Angela discovered her passion for cooking while a student at Kent State University, where she worked in a bakery executing and decorating custom cakes. Upon graduation, she enrolled at L’Academie de Cuisine in Washington, DC to hone her culinary technique, and shortly afterward she accepted a position in the pastry kitchen at the Ritz Carlton in Arlington, Virginia. Today, Angela collaborates closely with Chef Daniel Humm to create desserts that are at once sophisticated, seasonal and delicious, perfectly complementing Chef Humm’s modern French cuisine.

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Abram Bissell, Executive Sous Chef
Abram’s love of all things food began while he was growing up in the Florida Keys. He then attended culinary school at the New England Culinary Institute in Vermont. After graduation, he worked in numerous restaurants around the United States, including L'Espalier in Boston and Sierra Mar at the Post Ranch Inn in Big Sur, California. In 2006, Abram began his New York culinary career at The Modern and then joined the team at Eleven Madison Park as a line cook in 2008. Abram was quickly promoted to Sous Chef and then became the Executive Sous Chef in 2010.

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Tim Caspare, Sous Chef
A New Jersey native, Tim’s first career was in teaching. However, during one of his summers off, he took a job in Rhode Island at a friend's restaurant. 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 fulfill his passion. 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 to join the team at Eleven Madison Park.

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Bryce Shuman, Executive 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. 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. After gaining the experience of having worked as a Sous Chef for four years, and through his integral role in the production of the restaurant's cookbook, he gained the title of Executive Sous Chef in late 2011.

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Kevin McGhee, Sous Chef
Kevin was raised in Missouri by a family connected to the land by several generations. His culinary career began at a roadside café as a breakfast cook. A 2002 graduate of the California School of Culinary Arts, Kevin traveled from Los Angeles, to Boston, and finally to New York before accepting a line cook position at Eleven Madison Park. In April of 2009 he was promoted to Sous Chef.

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Lara Brown, Pastry Sous Chef
Born in Sacramento, California, Lara grew up primarily in Virginia and England. After receiving her degree in Culinary Arts from Johnson and Wales University, she studied abroad and worked in kitchens in both England and Ireland. She returned to the United States to work as a Research Chef at the Chef's Garden in Ohio, and then moved to upstate New York to accept a position in pastry at The Garrison. Lara joined the team at Eleven Madison Park as a pastry cook in 2007— and was promoted to Pastry Sous Chef in May 2009.

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Mark Welker, Pastry Sous Chef
Born in Seymour, Indiana, Mark discovered his passion for all things food at an early age. After graduating from High School, Mark enrolled in Culinary School in Louisville, Kentucky and graduated with a degree in Baking and Pastry Arts. Mark then moved to Saint Louis to work for Larry Forgione's An American Place Restaurant as their Pastry Chef. In 2007, Mark decided to continue his growth as a chef and moved to New York to enroll in FCI's International Bread Baking Program. After six months in New York, Mark moved to the Southwest of France to hone his skills in a Bakery. After one year in France, Mark returned to New York and landed a job as a pastry cook at Eleven Madison Park. In 2010 Mark was named Pastry Sous Chef.

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Ryan Curran, Dining Room Manager
Born and raised in Wethersfield, Connecticut, Ryan’s passion for food began at an early age. Graduating from the Culinary Institute of America with a shared degree in Culinary Arts and Management, Ryan soon realized the front of the house was where he belonged. Following graduation, Ryan moved downstate to New York City, and soon found himself at Eleven Madison Park. Working through several positions in the restaurant, including Maitre d, Bartender and Private Dining Room Captain, Ryan accepted the position of Manager in August 2009.

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Kirk Kelewae, Dining Room Manager
Born and raised in Ohio, Kirk discovered his passion for the hospitality industry while cooking at a country club during high school. While studying at Cornell University’s School of Hospitality Administration, Kirk spent much of his time cooking in the Statler Hotel. He joined Union Square Hospitality Group in the summer of 2007 as an intern at Blue Smoke and Jazz Standard. In 2008, after graduation, Kirk joined Eleven Madison Park as a kitchen server, and took on the responsibility of the beer program in 2009. In 2011 he was promoted to dining room manager.

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Sandra Di Capua, Project Manager
Sandra was born in Bogotá, Colombia, and raised in South Florida. While attending Harvard University, she developed her love for food and hospitality, spending her summers working in restaurants, hotels, and catering, as well as doing food writing, food consulting, and public health. After graduating with a degree in Romance Languages and Literatures, she moved to Washington, DC, where she worked for Fearless Critic Media and was research and culinary assistant to cookbook author, Joan Nathan. She then moved to New York and joined the Eleven Madison Park team, working as a host, reservationist, coat check, kitchen server, assistant server, and head mâitre d' before being promoted to Project Manager in May 2011.

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Megan Vaughan, Service Director and Mâitre de Fromage
Megan began her career in the hospitality industry in her hometown in central New Jersey. The joy of working in restaurants led her to The Culinary Institute of America where she earned her bachelor's degree. While studying at the CIA, she discovered her passion for cheese which she has since used to create one of Manhattan's most notable cheese programs. Megan has cooked at both Union Square Cafe and Gramercy Tavern before she decided to study service at Eleven Madison Park in 2007. After working in every dining room position, Megan became a Dining Room Manager in 2008 and was promoted to Service Director in 2010.

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Dana Kane, 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.

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Lindsay Furia, Private Dining Manager
Born and raised in Western Pennsylvania, Lindsay became obsessed with all things Culinary at a young age. After graduating from the University of Pittsburgh, Lindsay worked in restaurants and immersed herself in kitchens and restaurant culture. Realizing that New York City is the place where she could earn her full potential in this industry, she relocated in April 2008. Shortly after her move, Lindsay began at Eleven Madison Park as a Kitchen Server and then worked her way through the ranks of Server, Captain, and Private Dining Captain. Lindsay took on the role of Private Dining and Special Events Manager in the winter of 2010.

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Mandy Laterveer, Guest Relations Manager
Originally from the west coast of Florida, Mandy graduated from Florida State University with a degree in Hospitality ∧ Business Administration. Hoping to pursue a career in the hotel industry, she moved to Atlanta, Georgia to intern for Hyatt Hotels and Resorts. After one year at the Hyatt, she moved to New York to fully immerse herself in the hospitality industry. She began at Maialino as a back server and was quickly promoted to server. In the fall of 2010, Mandy was offered the position of Guest Relations Manager at Eleven Madison Park.

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Leo Robitschek, Bar Manager
A native of Venezuela, Leo began his career in hospitality while attending the University of Miami. Shortly after graduating he moved to New York City where he developed an appreciation for a well-crafted cocktail using seasonal ingredients and a diverse array of spirits. In 2005, Leo was hand-picked by Eleven Madison Park to help reinvent its cocktail program and in 2009 was promoted to head bartender. Combining tradition and innovation, Leo created cocktails that worked in harmony with Chef Daniel Humm's food and that took inspiration from legendary classics. Leo's expertise and accomplishments were recognized in 2011 at Tales of the Cocktail in New Orleans where Eleven Madison Park was honored as the "World's Best Restaurant Bar." In that same year he was also named Rising Star Mixologist by Star Chefs. Leo continues to develop his creative vision both at Eleven Madison Park and at the NoMad, showcasing both classic and proprietary cocktails, while constantly striving to redefine the cocktail experience.

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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.

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Jeff Taylor, Head Sommelier
Jeff was born in Boston, MA, and spent his childhood traveling throughout the United States. An opportunity to live in London during high school and frequent visits to Europe helped solidify his passion for food and wine. He returned to the United States to attend New York University's Tisch School of the Arts where he received a BFA in acting and minored in philosophy. While at NYU, Jeff spent his free time immersed in the restaurants, cultures, and cuisines of New York. He joined the Eleven Madison Park team as a kitchen server in 2007, bringing with him over fifteen years of Manhattan restaurant experience. He quickly worked his way up to captain and joined the wine team as a sommelier in 2009. Jeff was promoted to Head Sommelier in 2012.

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Taylor Thorne, Sous Chef
Taylor grew up in Lexington, Kentucky, and started cooking at local restaurants as a teenager. From then on, he knew that the culinary industry was where he wanted to be. After high school, Taylor attended Johnson & Wales University in Charlotte, North Carolina. In 2007, Taylor moved to New York City, working in kitchens of Bouley and Jean Georges before landing a job at Eleven Madison Park as a line cook in 2009. Taylor was promoted to Sous Chef in 2011.

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Alexandra Stylianos, Private Dining Manager
Born and raised in northern New Jersey, Alexandra attended Columbia University to study art history and prepare for medical school. Upon graduating in 2008, she decided to follow her lifelong passion for food and applied for her first restaurant job at Eleven Madison Park. Alexandra began as a host, and eventually moved on to become a kitchen server, assistant server, server, captain, and Maître d'. In 2011, Alexandra was promoted to Private Dining Manager.

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Jim Betz, Head Bartender
Hailing from Northport, Long Island, Jim moved New York City in 2003 and received a degree in Studio Art and Art History from Hunter College. He paid for his college education by working in restaurants. Shortly after graduating, Jim and his family dined at Eleven Madison Park. Having been thoroughly moved by his meal here, Jim decided to apply for a job. He started as kitchen server in 2009 and took over the coffee program shortly thereafter. Jim has since transitioned to the bar team and was promoted to Head Bartender in January 2011.

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11 Madison Avenue, New York, NY 10010 · · · 212.889.0905 · · · info@elevenmadisonpark.com
For reservations, please call 212.889.0905 or visit www.opentable.com.


For media inquiries, please contact Sarah Rosenberg at sarah@wickedgm.com
To purchase a gift card, please call 212-889-0905.

The New York Times - Four Stars, 2009
Michelin Guide - Three Stars, 2012
Forbes Travel Guide - Five Stars, 2010
S. Pellegrino - The World's 50 Best Restaurants, 2011
James Beard Foundation - Outstanding Restaurant Award, 2011
James Beard Foundation - Angela Pinkerton, Outstanding Pastry Chef Award, 2011
James Beard Foundation - Daniel Humm, Best Chef New York City, 2010
James Beard Foundation - Outstanding Wine Service Award, 2008
James Beard Foundation - Outstanding Service Award, 2004

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.

Please click here for images of the private dining room.
Contact: Alexandra Stylianos at 646.747.2583, or astylianos@elevenmadisonpark.com.