Daniel Humm is the chef and owner of Make It Nice, which is behind Eleven Madison Park, the fast casual restaurant Made Nice, and Davies and Brook at the Claridge’s hotel in London. 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, seven James Beard Foundation Awards (including Outstanding Chef and Outstanding Restaurant in America), three Michelin Stars, and the #1 spot on the World's 50 Best Restaurants list in 2017. In 2011, Daniel purchased Eleven Madison Park from Union Square Hospitality Group, alongside his former business partner and dining room manager, Will Guidara, and began the hospitality company Make it Nice. The following year, Make it Nice opened the NoMad, a total re-imagination of the grand era of hotel restaurants, which eventually expanded to Los Angeles and Las Vegas in 2018. 2017 saw the opening of Made Nice in the NoMad neighborhood, a counter-service restaurant built on the belief that quality food and everyday food can and should be one and the same. In 2019, Daniel returned for the first time to Europe, to open the acclaimed Davies and Brook at the legendary Claridge’s hotel in London.
He is the author of Eleven Madison Park: The Cookbook, I Love New York: Ingredients and Recipes, The NoMad Cookbook and Eleven Madison Park: The Next Chapter