Daniel Humm, Chef
Daniel Humm is the chef/co-owner of Eleven Madison Park and The NoMad and NoMad Bar at The NoMad Hotel. His cuisine is focused on the locally sourced ingredients of New York, with an emphasis on simplicity, purity, and seasonal flavors.
A native of Switzerland, he was exposed to food at a very young age, and began working in kitchens at the age of 14. From there he spent time in some of the finest Swiss hotels and restaurants before earning his first Michelin star at the age of 24. In 2003, Daniel moved to the United States to become the executive chef at Campton Place in San Francisco, where he received four stars from the San Francisco Chronicle. Three years later, he moved to New York to become the executive chef at Eleven Madison Park.
Over the course of Daniel's tenure, he and Eleven Madison Park have received numerous accolades, including four stars from The New York Times, six James Beard Foundation Awards (including Outstanding Chef and Outstanding Restaurant in America), three Michelin Stars, and a top spot on the San Pellegrino list of the World's 50 Best Restaurants. In 2011, Daniel and partner Will Guidara purchased Eleven Madison Park from Union Square Hospitality Group, and the following year also opened the critically acclaimed NoMad. Since its opening, The NoMad has garnered three stars from The New York Times, one Michelin Star, and a James Beard Foundation Award.
Together with Will, he is the author of Eleven Madison Park: The Cookbook, I Love New York: Ingredients and Recipes, and The NoMad Cookbook .
Will Guidara, Restaurateur
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. He then went on to various roles throughout Union Square Hospitality Group, including at Tabla, Café 2, and the restaurants at the Museum of Modern Art. In 2006, Will became the General Manager of Eleven Madison Park, where he spearheaded the transformation of the restaurant from a French brasserie to a fine dining destination. Under Will's leadership, the restaurant has garnered four stars from the New York Times, five stars from the Forbes Travel Guide, three Michelin Stars, and a coveted spot on the San Pellegrino's list of the World's 50 Best restaurants. In 2011, Will and Chef Daniel purchased Eleven Madison Park from Danny Meyer's Union Square Hospitality Group and in 2012 they went on to open the food and beverage spaces at the NoMad Hotel. At the NoMad, they have received numerous accolades including three stars from the New York Times and one Michelin star. A frequent guest lecturer throughout the country, Will is also the co-author of Eleven Madison Park: The Cookbook, I Love New York: Ingredients and Recipes, and The NoMad Cookbook.
Dmitri Magi, Chef de Cuisine
Dmitri Magi has been with Eleven Madison Park since 2011, first as a line cook and working his way up to Chef de Cuisine. Originally hailing from Estonia, he worked in several restaurants in his home country before taking over the kitchen of a popular restaurant in Latvia at the age of 26. From there he moved to Copenhagen and worked at the critically acclaimed Noma alongside Chef Rene Redzepi. After two years working at Noma he moved to New York and joined Chef Michael Anthony at Gramercy Tavern. Dmitri has been an integral member of Chef Daniel’s kitchen team at Eleven Madison Park, instrumental to the restaurant securing four stars from the New York Times and maintaining its 3 Michelin star status.
Mark Welker, Executive Pastry Chef
Executive Pastry Chef Mark Welker has been with Eleven Madison Park since 2009, when he first began working in the restaurant as a line cook. Mark's proficiency in pastry and bread baking led to his being named pastry sous chef of EMP and he was integral in pushing the restaurant's bread and pastry programs to new heights. In 2012 he became the pastry chef of The NoMad, crafting a bakery and pastry program, and service of the restaurant and hotel from viennoiseries to dessert service. In 2015 he was named executive pastry chef of both EMP and The NoMad. Prior to joining the company Mark attended culinary school in Louisville, Kentucky, and then spent time at Larry Forgione's An American Place Restaurant before moving to New York. During his first years in New York he attended and graduated from the French Culinary Institute's International Bread Baking Program.
Billy Peelle, General Manager
Born in Hartford, Connecticut, Billy attended the University of Pennsylvania, where he majored in Art History and Political Science. It had always been his intention to work in hotels and restaurants and, after college, he went to work for the Ritz-Carlton in Philadelphia. After 2.5 years with the company, he moved to New York City to further his career in the food and beverage industry. There, he attended the French Culinary Institute, while also working as a cook, to deepen his understanding of restaurant operations. Upon graduation, Billy knew he wanted to get back to the dining room and, in 2008, he took a job as a kitchen server at Eleven Madison Park, where he ultimately rose to Captain. In 2012, Billy became one of the opening managers at the NoMad, Eleven Madison Park's sister restaurant. In the years since, he has been a manager at both restaurants, holding several positions, including Dining Room Manager and Service Director. In the fall of 2015, he returned exclusively to Eleven Madison Park as the General Manager.
Leo Robitschek, Bar Director
Leo Robitschek has been with the Make It Nice team since 2005 and has played a significant role in the development of the group's cocktail program at both Eleven Madison Park and The NoMad properties. A native of Venezuela, he first began working in hospitality while attending the University of Miami, but it was upon moving to New York City where his appreciation for the craft of cocktails began to come into focus. First joining Eleven Madison Park nearly a decade ago, he helped reinvent the cocktail program of the restaurant and was promoted to head bartender in 2009. With an approach that stressed balance, the best ingredients, and technique, the cocktail program mimicked the same high standards as those of Chef Daniel Humm’s kitchen.
Since opening The NoMad and Elephant Bar in 2012, Leo and his team have been the recipients of numerous Tales of the Cocktail Spirited Awards, the James Beard Award for Outstanding Bar Program, and since 2014 have been on the prestigious World’s 50 Best Bar list. In 2014, The NoMad Bar opened adjacent to The NoMad Hotel with an even greater emphasis on Leo’s renowned cocktail program. Leo is also the author of The NoMad Cocktail Book which appears within The NoMad Cookbook.
Cedric Nicaise, Wine Director
Born into a family of scientists and wine collectors, Cedric spent the first five years of his life in Belgium, before moving to America with his family, though he would continue to spend a portion of each year travelling in Europe while growing up, taking in the culture, and the food. He attended Ithaca College and graduated with a degree in history. After graduation Cedric spent a number of years working at various restaurants throughout the upstate New York region. Eventually succumbing to his passion for restaurants he moved to Manhattan where he began working at Aureole. In honing his dining room experience there he took a great interest in the world of wine, ultimately joining Eleven Madison Park's wine team as a Sommelier in 2012. Since then he's been a key contributor to the continued evolution of the wine program and education of the staff, and was promoted to Wine Director in the spring of 2015.
- Brian Lockwood, Executive Sous Chef
- Connie Chung, Director of Culinary Projects
- Michael Pyers, Culinary Research & Development
- Josh Harnden, Sous Chef
- Colin Wyatt, Sous Chef
- Richard Lee, Sous Chef
- Christian Rowan, Sous Chef
- Allen Suh, Sous Chef
- Ian Tenzer, Sous Chef
- Andrew Quinn, Sous Chef
- Champ Jones, Sous Chef
- Renata Ameni, Executive Pastry Sous Chef
- Manuela Sanin, Pastry Sous Chef
- Roger Barandica, Porter Manager
- Kevin Lind, Service Director
- Whitney Boyer, Dining Room Manager
- Andrew Chandler, Dining Room Manager
- J.D. Nasaw, Dining Room Manager
- Matthew Daeley, Dining Room Manager
- Sheila Jamieson, Guest Relations Manager
- Mary Helen Crafton, Private Dining & Special Events Manager
- Jose Bermudez, Business Development
- Emily Briegel, Accounting and HR Coordinator
- Aaron Ginsberg, Director of Strategic Development
- Amy Livingston, Executive Assistant
- Natasha McIrvin, Director of Special Projects
- Marcia Regen, Corporate Controller
- Jennifer Walker, Director of Employee Relations