In 2006, hospitality guru Danny Meyer recruited a young 20-something Swiss chef named Daniel Humm to replace chef Kerry Heffernan at Eleven Madison Park, the stunning, cavernous fine dining restaurant near Madison Square Park.
Part of Danny Meyer’s coterie of restaurants called Union Square Hospitality Group, EMP as it’s often called, first opened in 1998 and became a destination almost immediately among foodies. But Humm’s arrival signified something new. It was indeed the start of a new era for the restaurant, one with many highs, a few lows, and a lot of experimentation and evolution.
Over the next two decades, with Humm leading the kitchen, EMP ventured into vegan tasting menu territory, though today meat is back on the menu. It experimented with a zero-tipping policy (tipping is back too), and acquired three Michelin stars.
In 2024, along with renowned artist Francesco Clemente, Daniel opened Clemente Bar, a lounge above the restaurant which serves cocktails and refined bar bites. In 2025, Clemente Bar earned a spot on the World’s 50 Best Bars list, and EMP has held its Michelin stars for over a decade.
We caught up with the esteemed and mega-talented chef and philanthropist to see how he’s feeling about this upcoming anniversary, and how Eleven Madison Park is celebrating along with him.
Congrats on two decades at EMP. How does it feel to approach this anniversary?
Twenty years is a long time in any life, but in a restaurant it feels almost impossible. I feel so grateful to build this legacy in such a celebrated restaurant. When I look back, I see chapters defined by risk, by questioning, by rebuilding.
The Retrospective Menu [we offered at EMP] this January was a way to pause and reflect. But more than anything, I feel optimistic. The work is never finished, and what excites me most is that the next chapter is still being written.
What’s the biggest difference between being a chef in 2026 and cheffing in 2006?
Previously, the conversation around food was more refined. Luxury was often defined by rarity and tradition. Today, guests are more curious, engaged, and more aware of sourcing, sustainability, and intention.
As chefs, we’re not just creating dishes, we’re part of a broader conversation about culture and responsibility. The kitchen itself is still disciplined, still athletic, but the expectations, both internally and externally, are more layered now.
If you could go back to your first week, what would you tell young Chef Daniel?
I would tell him that there are no rules for dreams. I just published my first children’s book, Daniel’s Dream, built around that idea. It’s a message I needed to hear back then, and still need to remind myself of now.
Some of the ideas that defined our restaurant, like the Carrot Tartare, for example [EMP’s vegan version of a steak tartare], came from questioning what everyone else accepted as the standard. I would also remind him that ownership is a responsibility, but creativity comes from staying young and playful. Protect that curiosity at all costs!
Indeed! Is EMP doing anything else to commemorate your 20-year milestone?
The [20-year] Retrospective Menu that we shared in January was a grounding moment. It revisited dishes that marked turning points in our evolution and tracing how our thinking has changed over time. It’s both a reflection and a reminder of what makes Eleven Madison Park the greatest restaurant in the world and the only constant is that nothing is constant.
Reinvention is part of our DNA, and as we move forward, guests can expect that same spirit of evolution to continue shaping what we do next.
Visit Eleven Madison Park Monday through Thursday from 5 to 10 p.m.; Friday 12 to 10 p.m.; and Saturday and Sunday for lunch from 12 to 1 p.m., and dinner service 5 to 11 p.m. 11 Madison Ave., NoMad, elevenmadisonpark.com
