Daniel Humm is a chef, author, speaker, and owner of Daniel Humm Hospitality, the New York-based hospitality group behind the highly acclaimed Eleven Madison Park, Clemente Bar, and Eleven Madison Home.

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: four stars from The New York Times, seven James Beard Foundation Awards (including Outstanding Chef and Outstanding Restaurant in America), a number one spot on the World’s 50 Best Restaurants list, and has retained three Michelin stars since 2012.  

At the height of the COVID-19 pandemic, Chef Humm transformed Eleven Madison Park’s Michelin-starred restaurant and its back-of-house into a commissary kitchen in partnership with Rethink Food, a not-for-profit organization co-founded by Chef Humm. He and his team prepared over 1,000,000 meals over the course of the pandemic for frontline workers and underserved communities and distributed them to churches, shelters, and food banks. 

In 2021, he reopened Eleven Madison Park with a completely plant-based menu and became the first and only plant-based restaurant in Michelin Guide history to receive a three-star rating in October 2022. Gwendal Poullennec, the International Director of the Michelin Guides, has called Chef Humm and Eleven Madison Park a North Star that young chefs can fix their eyes upon as they navigate their gastronomic journey. The restaurant continues to champion plant-forward cooking, while also offering select animal protein choices for certain courses beginning in October 2025—encouraging even more people to take a seat at the table.

Chef Humm uses his global platform to advocate for equitable, sustainable food systems. He wants to inspire people both within and beyond the fine-dining world and build awareness around the transformative power of food. As a leading figure in the culinary realm, he ignited a conversation about challenging the definition of luxury in the food world and how it can be more purpose-driven at the United Nations Climate Change Conference in Glasgow, Scotland, in 2021. He discussed the impact of our food systems on the environment at the 2023’s Global Citizen Summit, joining activists and world leaders such as Canadian Prime Minister Justin Trudeau and French President Macron in setting a global agenda for action on the most urgent issues facing humanity and the planet. In September 2024, he was appointed UNESCO Goodwill Ambassador for Food Education by Audrey Azoulay, UNESCO’s former Director-General. 

Chef Humm is the author of Eleven Madison Park: The Cookbook, I Love New York: Ingredients and Recipes, The NoMad Cookbook, Eleven Madison Park: The Next Chapter, Eat More Plants, Eleven Madison Park: The Plant-Based Chapter and his newest children’s book, Daniel’s Dream.

Dominique Roy’s passion for cooking began at a young age, baking bread alongside his mother in his hometown of Gatineau, Canada. After attending culinary school at 17 and pastry school at 19, Dom worked for renowned chefs in Canada and France, including Georges Blanc and Jerome Ferrer. He participated in many different cooking competitions, including representing Team Canada in the Luxembourg Culinary World Cup in 2014.

Dom always knew he wanted to work for one of the best restaurants in the world, and after staging at Maaemo in Oslo and Mirazur in France, he arrived in New York City from Montréal. He started with Eleven Madison Park in 2015, holding various positions, including Sous Chef and Culinary Research & Development. He also led the opening team of Davies & Brook in London in 2019. During the COVID-19 pandemic in 2020, Dom spearheaded the Eleven Madison Park and Rethink Food partnership, leading the program that provided hundreds of thousands of meals to both food-insecure residents of New York City as well as frontline workers. In 2021, he assumed the title of Chef de Cuisine, leading the reopening and building the vision for EMP’s future, and in 2023 he became a partner at Daniel Humm Hospitality.

Laura Cronin grew up having a love for food at an early age, working in bakeries in her hometown of Berkeley Heights, New Jersey. After graduating culinary school at Johnson & Wales University in Rhode Island, she moved across the country to pursue a career on the baking team at the San Francisco Baking Institute under the tutelage of Michel Suas. A year later, Laura relocated to Paris and enrolled at the Ecole Gregoire-Ferrandi, which led to an apprenticeship with Chef Angelo Musa. In 2011, Laura moved back to the States and worked in several restaurants including Zero Zero and Perbacco, where she was named San Francisco Chronicle’s Rising Star Chef and Zagat’s 30 under 30 list. In 2017, Laura moved to New York City to join the Eleven Madison Park team as a Pastry Sous Chef leading the team through the restaurant’s reopening and working closely with Executive Pastry Chef Mark Welker, she assumed the Pastry Chef role in 2019.

For our General Manager, Gabriel Di Bella, an understanding of delicious food and wine runs in the family. The son of an Italian chef, he grew up helping out in his parents’ restaurant in France.

As a young adult, he studied at the wine school of Tain-l’Hermitage in the heart of the Rhône Valley, before joining the wine team at Alain Ducasse in Monaco. He later spent time at Marcus at The Berkeley and the Birley Clubs in London.

Gabriel came on board at Daniel Humm Hospitality as the opening Wine Director for Davies & Brook in 2019, and in 2021, he joined us at Eleven Madison Park as our Wine Director. Today, he leads the team as our General Manager.

Brady Brown grew up in a small town in Eastern Kentucky, where he got his start bartending before moving to Washington, D.C., and then New York City in 2012. He spent several years working with a Master Sommelier in Brooklyn and earned his Advanced Sommelier certification in 2019.

He joined Eleven Madison Park that same year as a Sommelier and helped reopen the restaurant in 2021. He went on to serve as Wine Director at Estela and Altro Paradiso, and played a key role in opening Brass at the Evelyn Hotel. Brady returned to the EMP team in 2025 as Assistant Wine Director, and continues to help uphold the high standards of our dining experience.

Born in a small village in the south of Italy with a population of just 1,000, Stefano Casale grew up immersed in the kitchen. By the age of 13, he had already begun his culinary journey, inspired by his father, a chef, and both of his grandmothers, who filled his childhood with the aromas of traditional Italian cooking. 

Eager to expand his horizons, Stefano left his village for the global stage, spending four formative years in London working with Chef Claude Bosi. 

In 2017, Stefano moved to New York City, where he joined Eleven Madison Park as a line cook. A year later, he relocated to Paris to work under Alain Ducasse at Le Meurice, and then in 2021, he rejoined our team as a Sous Chef. Since then, he has worked across every station in the kitchen, developing a deep understanding of our operations and philosophy. Today, Stefano focuses on research and development, serving as a creative force behind new dishes and supporting the evolution of our team and menu.