Chef Daniel Humm – Had Received Numerous Awards for His Culinary Skill

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Eleven Madison Park has a very good reason to celebrate this year as they have become one of the new restaurants that have been added into the very prominent list of S. Pellegrino. This year saw them at the 50th position, and this amazing feat is all thanks to its head chef, Chef Daniel Humm.

Chef Humm was born on 1976 in Zurich. His first step towards becoming a chef started when he was only 14 years old when he became an apprentice to some of the best and finest restaurants in Switzerland. He worked at the Hotel Baur au Lac when he was 16 yeaers old as well as at the Gasthaus zum Gupf, which is situated in the Swiss Alps. He became the head chef of this fine-dining restaurant when he was in his late teenage years. In fact, the Gasthaus zum Gupf received its first Michelin star under the leadership of Chef Humm, who was then only a teenager.

In the early 2000s, Chef Humm went to San Francisco, United States and found work at the Campton Place where he became its head chef. The former general manager of Campton Place, Paul Zuest, is from Switzerland, and he had a friend who frequently dines at the Gausthaus zum Gupf. That friend introduced him to Paul Zuest who persuaded him to move to America.

His cuisine immediately received great praises and recognitions from some of the top critics of the city, and his culinary skill fast became known. During his time as the restaurant’s head chef, the San Francisco Chronicle gave the Campton Place four stars.

Three years later though, in 2006, Chef Humm left Campton Place to become the head chef of Eleven Madison Park, and because he had formed a wonderful rapport with his team, he brought them to New York to work with him at Danny Meyer’s restaurant. Fortunately, it was not that difficult to convince the owner to take in all of them. What was difficult though was to convince his team to move to New York with him, but they soon realized that working in New York will open up a lot of opportunities for them, especially since New York is considered to be the place-to-be of professional chefs. In the end, Chef Humm and his team went to work at the Eleven Madison Park.

It was a very good decision for both parties – Chef Humm and Danny Meyer – because, in January of 2007, the New York Times gave them a very good review – a three-star review in fact. Chef Humm also received numerous awards for his culinary skill. In fact, he won a Best New Chef title in 2005, and this award was given by Food & Wine. Aside from this, the Gault Millau has also named Chef Humm as the Best Swiss Chef Abroad.

This is just the beginning of a great career for Chef Humm in the United States, and with his insatiable appetite to experiment with ingredients and learn more culinary techniques, we can expect more from this Swiss-born chef.

Chef Daniel Humm’s Roast Veal with Marjoram

Ingredients:

One 2 1/2-pound bone-in veal loin roast, bones frenched
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
3 garlic cloves—2 thickly sliced, 1 minced
4 marjoram sprigs plus 1 tablespoon chopped marjoram
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
Porcini Risotto, for serving

Directions:

1. Preheat the oven to 325°. Season the veal all over with salt and pepper. Heat the olive oil in a medium ovenproof skillet. Add the veal and cook over high heat, turning once or twice, until browned all over, about 4 minutes. Add the sliced garlic cloves and marjoram sprigs to the skillet and roast the veal in the oven for about 45 minutes, turning the meat once or twice, until an instant-read thermometer inserted in the center registers 135°. Let the meat rest for 15 minutes.

2. Meanwhile, in a small bowl, combine the lemon juice and zest with the chopped marjoram and minced garlic clove. Season with salt and pepper.

3. Carve the veal roast into 1/2-inch-thick slices and transfer to plates. Spoon the marjoram-lemon mixture over the veal and serve with Porcini Risotto.

Servings: Serves 4.

Image Credit: gothamist.com

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