Set in a magnificent art deco dining room with soaring ceilings and lush views of historic Madison Square Park, Eleven Madison Park is an elegant restaurant serving Chef Daniel Humm's modern, pure and market-driven French cuisine.

Eleven Madison Park is part of Danny Meyer's Union Square Hospitality Group.

Daniel Humm, Executive Chef
Will Guidara, General Manager
John Ragan, Wine Director

Our Team

Daniel Humm, Executive Chef
A native of Switzerland, Daniel began his formal culinary training at the age of 14. In his late teens, as Executive Chef of Gasthaus zum Gupf in the Swiss Alps, Daniel earned a Michelin Star. In 2003, Daniel moved to the United States as Executive Chef of Campton Place in San Francisco where he immediately received widespread attention, including Four Stars from The San Francisco Chronicle. Three years later, Daniel was selected Executive Chef of Eleven Madison Park. Under Daniel’s leadership, Eleven Madison Park was elevated to Three Stars from The New York Times in January 2007. In 2008, the restaurant won the James Beard Foundation Award for “Outstanding Wine Service,” and was designated Grand Chef Relais & Châteaux. Most recently, Eleven Madison Park received its first ever Four Star review from The New York Times in August 2009.

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Will Guidara, General Manager
A native of Sleepy Hollow, NY, Will has been immersed in the restaurant industry since the age of 13. A graduate of the School of Hotel Administration at Cornell University, Will began his dining room training at Spago Beverly Hills and attended culinary school in the North of Spain. Prior to joining the team at Eleven Madison Park, Will worked in various roles throughout Union Square Hospitality Group, including Dining Room Manager (Tabla), General Manager (Cafe 2 and Terrace 5, MoMA) and Operations Director (The Modern, Cafe 2, and Terrace 5). In 2006, Will became the General Manager of Eleven Madison Park.

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John Ragan, Wine Director
While in graduate school for urban planning, John took a trip to California wine country and realized he could actually love wine for a living. John relocated to Napa, working at The Restaurant at Domaine Chandon and Martini House as Sommelier. A stunning dinner at Campton Place prompted John to move to San Francisco to work with Chef Daniel Humm. In 2006, John moved to New York City to continue his work with Chef Humm as Wine Director of Eleven Madison Park. John’s many accolades include a 2008 James Beard Foundation Award for “Outstanding Wine Service,” the Rising Star Sommelier award from Star Chefs.com, winning the prestigious 2004 Chaine des Rotisseures Jeune Sommelier Competition, Pacific Northwest; and serving on the Wines of Germany Advisory Board.

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Angela Pinkerton, Pastry Chef
James Kent, Sous Chef
Chris Flint, Sous Chef
Lee Wolen, Sous Chef
Abram Bissell, Sous Chef
Tim Caspare, Sous Chef
Bryce Shuman, Sous Chef
Tom Allan, Sous Chef
David Nayfeld, Sous Chef

David Nayfeld, Sous Chef
David Nayfeld was born and raised in Northern California. At the age of 15 he fell in love with food while working as a stock clerk, dishwasher and prep cook and a local restaurant. By the age of 17, he was working as a short order cook at the Harbor Bay Beach and Tennis club. After high school David moved to New York to attend The Culinary Institute of America. Upon graduation, he landed his first job at Nobu. After time at Aqua in San Francisco, Joel Robuchon and Vox Wine Lounge in Las Vegas and Cru in New York, David joined the team at Eleven Madison Park as a Sous Chef in 2009.

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Tom Allan, Sous Chef
Born in Northeast England, Thomas' desire for cooking sparked while in high school in Abilene, Texas. Starting as a prep cook in a local Italian restaurant, Thomas quickly fell in love with food and decided to place himself in the epicenter of the culinary world, New York City. While attending The French culinary Institute in Manhattan, Thomas landed a job in Danny Meyer's BBQ restaurant, Blue Smoke. After Blue Smoke, Thomas was invited for a stage at Eleven Madison Park and was quickly hired as a cook. Eighteen months later Thomas left to further improve his technique at Thomas Keller's three star Michelin restaurant, Per Se. After seeing four seasons at Per Se, Thomas was invited back to Eleven Madison Park by Chef Humm as a Sous Chef.

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Chris Flint, Sous Chef
Born and raised in Bradenton, Florida, Chris first began working in kitchens while in High School. Torn between skateboarding, Political Science and cooking, Chris ended up moving to New York in 2000 at 19 years old. His first five years in New York were dedicated to skating and working in skate shops. In 2005 he finally made the decision to enroll in The French Culinary Institute. Upon graduating, Chris worked in the kitchens of Kittichai, Bouley, Bar Blanc and finally Eleven Madison Park. Chris began as a Line Cook in 2008 and accepted the position of Sous Chef in 2009.

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Lee Wolen, Sous Chef
Born and raised in Cleveland, Ohio, Lee's passion for cooking began at an early age. Lee attended The Pennsylvania Culinary Institute in Pittsburgh; after graduation, he moved to Palm Beach, Florida to work at the Four Seasons Hotel, then on to Chicago to work at both Moto and Butter as a Sous Chef. Lee then attained the incredible opportunity to stage for 2 months at Le Manoir Aux Quat'Saison in London. With the endless desire to gain knowledge, Lee acquired the near impossible, a 7 month stage at El Bulli. When his time in Spain came to an end, the next obvious move was to New York. Lee began as a line cook at Eleven Madison Park in May 2009 and accepted the position of Sous Chef in November 2009.

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Jordan Salcito, Dining Room Manager
Jordan Salcito first joined Eleven Madison Park in 2007 as a sommelier. After receiving an English Literature degree from Haverford College, Jordan moved to New York, where she managed an East Village enoteca and worked at wd-50 before enrolling in culinary school at Johnson & Wales. Upon graduation, she landed an internship at Daniel and traveled with Boulud to Aspen, Colorado, where she discovered her unrelenting passion for wine. She immediately moved to the Front of House to learn service. Jordan has worked the Burgundian grape harvest and has completed the first two exams administered by the Court of Master Sommeliers. Jordan left Eleven Madison Park briefly in 2008 and returned in 2009 as a Dining Room Manager.

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Fabien Beaufour, Sous Chef
Born and raised in Grenoble, France, Fabien found his passion for cooking at an early age. His first job in a professional kitchen at the age of 14 inspired him to attend Culinary school at Lesdiguieres, in Grenoble. After graduation he went to work at the Cliveden Hotel, in Tapon, England. After his time in England, Fabien returned to France to work at La Maison Pic in Valence and La Pyramide in Vienne. His next move brought him to the United States, where he first worked at L'Orangerie in Los Angeles. He then moved to New York to work at Le Cirque before joining the team at Eleven Madison Park.

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James Kent, Sous Chef
A native New Yorker, James started his culinary career as a summer apprentice at Bouley when he was fifteen years old. After taking classes at the Le Cordon Bleu in London and Paris and graduating from Johnson and Wales, James moved back to New York where he spent time in the kitchens of Babbo, Jean-Georges, and Gordon Ramsey. James joined the team at Eleven Madison Park as a line cook in the spring of 2007, and was quickly promoted to his current position of Sous Chef.

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Angela Pinkerton, Pastry Chef
Angela Pinkerton was named Pastry Chef in September 2009. An Ohio native, Angela discovered her passion for cooking while a student at Kent State University, where she worked in a bakery executing and decorating custom cakes. Upon graduation, she enrolled at L’Academie de Cuisine in Washington, DC to hone her culinary technique, and shortly afterward she accepted a position in the pastry kitchen at the Ritz Carlton in Arlington, Virginia. Today, Angela collaborates closely with Chef Daniel Humm to create desserts that are at once sophisticated, seasonal and delicious, perfectly complementing Chef Humm’s modern French cuisine.

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Abram Bissell, Sous Chef
Abram’s love of all things food began while he was growing up in the Florida Keys. He then attended culinary school at the New England Culinary Institute in Vermont. After graduation, he worked in numerous restaurants around theUnited States, including L' Espalier in Boston and Sierra Mar at the Post Ranch Inn in Big Sur, California. In 2006, Abram began his New York culinary career at The Modern and then joined the team at Eleven Madison Park as a line cook moving up to become a Junior Sous Chef in 2008.

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Tim Caspare, Sous Chef
A New Jersey native, Tim’s first career was in teaching. However, during one of his summers off, he took a job in Rhode Island at a friend's restaurant. Thus began Tim’s transformation from teacher to chef. When Tim returned back to New Jersey after his summer of cooking, he began teaching again, although he had to cook at night to fulfill his passion. Soon after, Tim quit teaching all together, and decided to take a trip to Umbria, Italy. Tim ended up staying in Italy for a year, and cooking at La Taverna. Tim moved his way around the kitchen very quickly, and finally came back to cook in New York to join the team at Eleven Madison Park.

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Bryce Shuman, Sous Chef
Born in North Carolina, Bryce began his culinary career as a dishwasher in a local bistro. As his interest in cooking grew, he moved to San Francisco to attend Culinary School. Bryce built his skills at Wolfgang Puck’s Postrio and Rubicon, where he learned the importance of cooking seasonally and locally. In 2006, Bryce competed in the Chaîne des Rotisseurs Jeunnes Commis Competition and was 2006 National champion. After a tour of Europe, Bryce moved to New York to join the team at Eleven Madison Park as a line cook in late 2007, and quickly became a Junior Sous Chef.

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Kevin McGhee, Sous Chef
Kevin was raised in Missouri by a family connected to the land by several generations. His culinary career began at a roadside café as a breakfast cook. A 2002 graduate of the California School of Culinary Arts, Kevin traveled from Los Angeles, to Boston, and finally to New York before accepting a line cook position at Eleven Madison Park. In April of 2009 he was promoted to Sous Chef.

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Lara Brown, Pastry Sous Chef
Born in Sacramento, California, Lara grew up primarily in Virginia and England. After receiving her degree in Culinary Arts from Johnson and Wales University, she studied abroad and worked in kitchens in both England and Ireland. She returned to the United States to work as a Research Chef at the Chef's Garden in Ohio, and then moved to upstate New York to accept a position in pastry at The Garrison. Lara joined the team at Eleven Madison Park as a pastry cook in 2007— and was promoted to Pastry Sous Chef in May 2009.

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Ryan Curran, Dining Room Manager
Born and raised in Wethersfield, Connecticut, Ryan’s passion for food began at an early age. Graduating from the Culinary Institute of America with a shared degree in Culinary Arts and Management, Ryan soon realized the front of the house was where he belonged. Following graduation, Ryan moved downstate to New York City, and soon found himself at Eleven Madison Park. Working through several positions in the restaurant, including Maitre d, Bartender and Private Dining Room Captain, Ryan accepted the position of Manager in August 2009.

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Robert Kihlstrom, Dining Room Manager
The son of a wine publisher and Knightsbridge pub landlady, Rob hails from London. After graduating from the University of Exeter, Devon with a degree in Social and Economic History, Rob joined Conran Restaurants, where he was part of the graduate management training program. After the high profile successful re-launch of Conran's flagship, Bluebird, and motivated by Danny Meyer's writings of enlightened hospitality, Rob moved to New York to join the team at Eleven Madison Park.

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Megan Vaughan, Dining Room Manager
Megan began her career in the hospitality industry in her hometown in central New Jersey. While earning her bachelors degree from the Culinary Institute of America, she discovered her passion for cheese which continued to develop as she ran the campus cheese society. Megan continued to work in kitchens after graduation, starting with Union Square Café and then Gramercy Tavern before arriving at EMP. She began the cheese program at EMP in July 2007 while progressing through the positions of front waiter and captain, and finally accepted the position of Dining Room Manager in August 2008.

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Dana Kane, Private Dining and Special Events
Originally from Bedford, NY, Dana graduated from the College of the Holy Cross, where she studied psychology. Upon graduating from college, Dana started her career in News Marketing at NBC Universal. After working on the Olympics hospitality program in Torino, Italy in 2006, Dana decided to move into Corporate Events at NBC. In order to pursue her passion for both food and events, Dana moved into the restaurant industry to become the Private Dining and Events Manager at Eleven Madison Park in May of 2008.

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Leo Robitschek, Head Bartender
A native of Venezuela, Leo began his career in hospitality while attending the University of Miami. Shortly after graduating he moved to New York City and began bartending while attending school. In the years since, he has immersed himself in the cocktail world: he has participated as an apprentice at Tales of the Cocktail in New Orleans where he was recognized as one of the top ten rising bartenders in America, and has been taught by such legendary bar professionals as Dale Degroff, Steve Olson and Dave Wondrich. Leo joined the Eleven Madison Park team in early 2005 and in August, 2009 was promoted to head bartender.

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Amy Livingston, Executive Assistant to the Chef and GM
Born and raised on the North Shore of Long Island, Amy worked in a French pastry shop for several years while in high school. After graduating from SUNY New Paltz where she earned a BFA in photography, Amy moved to New York to enroll in the Institute of Culinary Education. Amy received degrees in Culinary Management and Culinary Arts from the ICE within the year. While working toward these degrees, Amy worked at Eleven Madison Park as a hostess, coat check, reservationist, runner, and PDR server. After graduating, Amy accepted the position of Executive Assistant to the Chef and General Manager.

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Chris Baggetta, Head Sommelier
As part of her bachelor's program in Studio Arts at Cornell University, Chris lived abroad for a year in Rome. Though she went to study the art, she fell in love with the wines. While finishing her final year of college, she worked as a server and bartender at Maxie's Supper Club in Ithaca, NY, soaking up as much wine knowledge as possible. This pursuit led her to New York City to work with Union Square Hospitality Group at Terrace 5 at the Museum of Modern Art. After several months, she took over as the beverage director of both MoMA cafes. In 2007, she joined the wine team at Eleven Madison Park, and was promoted to Head Sommelier in early 2009.

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Executive Chef Daniel Humm takes a modern approach to classic flavor combinations, creating sophisticated dishes that emphasize purity, simplicity, and seasonal flavors. Chef Humm's menu is complemented by an outstanding wine list by John Ragan. Please click below for a pdf of each menu.

Lunch
Dinner
Wine
Dessert
Cocktails

Eleven Madison Park is a stunning location for private occasions of all sizes. Our two magnificent balcony-level private dining rooms overlook the main dining room and offer spectacular views of Madison Square Park through 20-foot windows. The smaller room seats 18, the larger room up to 32; or for larger parties, the rooms can be combined to accommodate up to 50 people. The entire restaurant is also available for private functions 150 seated guests or 300 standing.

Please click here for images of the private dining room.
Contact: Dana Kane at 646.747.2583, or dkane@elevenmadisonpark.com.

The New York Times - Four Stars
James Beard Foundation - Outstanding Wine Service Award, 2008
James Beard Foundation - Outstanding Service Award, 2004

To make a reservation, please call 212.889.0905,
or visit www.opentable.com.

Eleven Madison Park is open Monday through Saturday:
Lunch: Monday–Friday, noon–2:00p.m.
Dinner: Monday–Saturday, 5:30 p.m.–10:00p.m.

Nick Cannell, of Rino! Productions, has worked with our team to create and produce the following films.

A Night in Service
Lessons in Sous Vide– Presentation
Lessons in Sous Vide– Consistency
Lessons in Sous Vide– Texture
Lessons in Sous Vide– Flavor

Eleven Madison Park seeks people who are warm, smart, talented and passionate about food, wine and serving our guests.

Applications will be accepted in person Monday through Friday between 2pm and 3pm.

To purchase a gift card, please click here.
To check your gift card balance, please click here.

Eleven Madison Park has collaborated with the following creative artists:

- Jono Pandolfi created our playful porcelain serving pieces.
- John Pomp, one of the city's most celebrated glass artists, designed our hand-blown candle holders
- Juliette Cezzar, an established New York City designer, created our identity, signage, and website.

Eleven Madison Park cares about extending hospitality beyond the four walls of our restaurant and into the community, with a focus on Madison Square Park, childhood education, and hunger relief.

– To request a charitable contribution for a silent auction, please click here.

– For inquiries regarding donations, please contact donations@ushgnyc.com.

– For inquiries regarding fundraising, please contact Jill Rooney Carr at jrooneycarr@ushgnyc.com.

11 Madison Avenue, New York, NY 10010 212.889.0905
For general inquiries, please call 212.889.0905, fax 212.889.0918 or email us: info@elevenmadisonpark.com.
(Emails are checked during business hours Monday through Friday)


To inquire about private events, please call Dana Kane at 646.747.2583 or email: dkane@elevenmadisonpark.com
For media inquiries, please call Katy Leibold at 646.747.0596 or email: kleibold@ushgnyc.com
For inquiries regarding donations, please contact donations@ushgnyc.com

Our entire team has collectively written a series of magazines which discuss every element of Eleven Madison Park. Please enjoy.

Eleven Madison Park - The First Issue
Eleven Madison Park - The Wine Issue
Eleven Madison Park - The Cocktail Issue