Daniel Humm

“I really feel I have found myself as a chef. It's very clear to me what I want to do - and how it should taste.”

“The seasons had always been a part of the way I cooked and ate in Switzerland, and they again became what guided me in New York.”

“Just as food is a craft, great service is, too. It can take years to perfect the technical aspects of clearing a plate, carving tableside, or pouring wine, and a lifetime to master the emotional elements of service.”

“The Rolling Stones seemed very loose and wild, but when you read about them, you realize that everything they did is very deliberate.”

“I can't hide where I grew up or the flavors I grew up on.”

“I just really, really love food, so I don't have a favourite. But if I had to pick one to eat every day, it would be Italian. But I also love Chinese and Japanese food.”

“If you are working with high quality products, you can elevate the flavors more by cooking it at a low temperature than you can by searing it.”

“I am honored to receive the James Beard award and so incredibly proud of my entire team at Eleven Madison Park.”

“People often think of New York as a city, a concrete jungle with soaring skyscrapers and yellow taxis and the bright lights of Times Square. And it is that, in part. But beyond that, it's rolling hills of fruit orchards and fields of grain and ice-cold waters brimming with oysters.”

“As people move further away from a meat-based diet, I think the focus will shift to using grains as the central focus of our food supply.”

“No tablecloths, silver cutlery, fine porcelain, sommeliers, or deep wine lists - that's fine. But no service or hospitality? That's going too far.”

“I have fond memories from growing up in Switzerland and drinking a glass of warm milk with a spoonful of honey before bed.”

“I have been using Victorinox Cutlery since I was a young man, when my parents gave me a block set to properly equip me for my culinary apprenticeship.”

“You've got to listen to your guests.”

“New York's food scene is truly unique because it is this wonderful melting pot where immigrants from all over the world have brought with them their cuisines and their ingredients.”

“Whenever we create dishes, we work very carefully and ask ourselves, 'Is there anything on the dish that really doesn't make the dish better?' Then we eliminate that. We try to stay very focused on really showcasing everything on the plate so nothing gets lost.”

“At the restaurant, we strive to create an excellent experience for our guests, and in the kitchen, we could not do this without having access to the best ingredients, equipment and tools, including Victorinox Cutlery.”

“In San Francisco, the majority of the restaurants are ingredient-driven. In New York, that is true as well, but there's also a greater focus on technique.”

“I think sometimes with the parsnip, people are maybe a little afraid and don't use it as often.”

“I try to run so I can eat anything I want. I feel it's a luxury to be able to splurge on something like foie gras and not have to think about it.”