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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 culinary training at the age of 14 as an apprentice and went on to cook in many of the finest Swiss hotels and restaurants. Daniel earned his first Michelin star at the age of 24 as the Executive Chef at Gasthaus zum Gupf in the Swiss Alps. In 2003, Daniel became the Executive Chef at Campton Place in San Francisco and received Four Stars from the San Francisco Chronicle. Three years later, Daniel became the Executive Chef of Eleven Madison Park. Under his leadership, the restaurant was designated Grand Chef Relais & Châteaux in 2008 and received Four Stars from The New York Times in 2009. In 2010, Daniel received the James Beard Award for "Best Chef: NYC."

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

Mark Welker, Pastry Sous Chef
Megan Vaughan, Service Director and Mâitre de Fromage
Robert Kihlstrom, Dining Room Manager
Ryan Curran, Dining Room Manager
Daniel Green, Dining Room Manager
Dana Kane, Private Dining and Special Events
Amy Livingston, Executive Assistant to the Chef and GM
Chris Baggetta, Head Sommelier
Leo Robitschek, Head Bartender

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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 the Northeast of England, Thomas' desire for cooking sparked while attending 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 FCI 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 to join their team 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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Daniel Green, Dining Room Manager
Daniel Green was born and raised in the Central Coast of California. He has had a lifelong fixation with food and fell in love with the restaurant industry while working as a server and bartender throughout High School. Daniel followed his passion by assisting two friends in the opening of The Cass House, a restaurant in Cayucos, California. After two years of operation Daniel felt the need for more of a challenge; the obvious choice for him was to make the move to New York. Daniel joined the team at Eleven Madison Park in August of 2009 as a Kitchen Server and quickly advanced to Assistant Server, Server and Expo. Daniel joined the management team in April of 2010.

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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, Executive 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 the United 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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Mark Welker, Pastry Sous Chef
Born in Seymour, Indiana, Mark discovered his passion for all things food at an early age. After graduating from High School, Mark enrolled in Culinary School in Louisville, Kentucky and graduated with a degree in Baking and Pastry Arts. Mark then moved to Saint Louis to work for Larry Forgione's An American Place Restaurant as their Pastry Chef. In 2007, Mark decided to continue his growth as a chef and moved to New York to enroll in FCI's International Bread Baking Program. After six months in New York, Mark moved to the Southwest of France to hone his skills in a Bakery. After one year in France, Mark returned to New York and landed a job as a pastry cook at Eleven Madison Park. In 2010 Mark was named Pastry Sous Chef.

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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, Service Director and Mâitre de Fromage
Megan began her career in the hospitality industry in her hometown in central New Jersey. The joy of working in restaurants led her to The Culinary Institute of America where she earned her bachelor's degree. While studying at the CIA, she discovered her passion for cheese which she has since used to create one of Manhattan's most notable cheese programs. Megan has cooked at both Union Square Cafe and Gramercy Tavern before she decided to study service at Eleven Madison Park in 2007. After working in every dining room position, Megan became a Dining Room Manager in 2008 and was promoted to Service Director in 2010.

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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.

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, 2009
S. Pellegrino - The World's 50 Best Restaurants, 2010
James Beard Foundation - Daniel Humm, Best Chef New York City, 2010
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

Nathan Rawlinson created the following film in honor of our very own Sous Chef James Kent being chosen to represent the USA in the 2011 Bocuse d'Or.

Bocuse d'Or USA 2010