Daniel Humm, Chef
Chef Daniel, a native of Switzerland, began his culinary training at the age of 14. He went on to cook at a number of the finest Swiss hotels and restaurants before earning his first Michelin star at the age of 24 as the executive chef at Gasthaus zum Gupf in the Swiss Alps. It was there that Chef Daniel was named “Discovery of the Year” by Gault Millau, the most well-respected restaurant guide in Switzerland. In 2003, Daniel moved to the United States and became the executive chef at Campton Place in San Francisco, receiving four stars from the San Francisco Chronicle. Three years later, Chef Daniel moved to New York to become the executive chef at Eleven Madison Park, where, in 2008 he was named Grand Chef Relais & Châteaux. Over the course of Chef Daniel’s tenure, he and the restaurant have received numerous accolades including four stars from the New York Times, six James Beard Foundation Awards (including Best Chef: New York City, Outstanding Service, and Outstanding Restaurant in America), as well as three Michelin Stars and a spot on the San Pellegrino list of the World’s 50 Best restaurants. In 2011, Chef Daniel and Will purchased Eleven Madison Park from Union Square Hospitality Group and then in 2012 they went on to open the critically acclaimed food and beverage spaces at the NoMad Hotel. Together with Will, he is the author of Eleven Madison Park: The Cookbook and I Love New York: Ingredients and Recipes.
Will Guidara, Restaurateur
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. He then went on to various roles throughout Union Square Hospitality Group, including at Tabla, Café 2, and the restaurants at the Museum of Modern Art. In 2006, Will became the General Manager of Eleven Madison Park, where he spearheaded the transformation of the restaurant from a French brasserie to a fine dining destination. Under Will’s leadership, the restaurant has garnered four stars from the New York Times, five stars from the Forbes Travel Guide, three Michelin Stars, and a coveted spot on the San Pellegrino's list of the World’s 50 Best restaurants. In 2011, Will and Chef Daniel purchased Eleven Madison Park from Danny Meyer's Union Square Hospitality Group and in 2012 they went on to open the food and beverage spaces at the NoMad Hotel. At the NoMad, they have received numerous accolades including three stars from the New York Times and one Michelin star. A frequent guest lecturer throughout the country, Will is also the co-author of Eleven Madison Park: The Cookbook and I Love New York: Ingredients and Recipes.
Dustin Wilson, Wine Director
Dustin was born and raised just outside of Baltimore, MD. His interest in wine began in Boulder, CO where he took a job as a food runner and back waiter at Frasca Food and Wine to study wine under the venerable Bobby Stuckey, MS. In 2008 he left Boulder to go to Aspen as sommelier at the Grand Award winning 5 Star/5 Diamond restaurant Montagna at The Little Nell hotel. While there, Dustin was named 'Best New Sommelier' in Wine and Spirits Magazine, won the prestigious Chaine des Rotisseures Jeaune Sommelier competition for the Southwest Division and went on to take 3rd at the U.S. In 2010, he won the Inaugural TopSomm competition for the Southwest Region of the U.S. and was a finalist in the first ever TopSomm National competition. That fall, he moved to San Francisco so he could take a position as sommelier under the direction of Rajat Parr at the Burgundy heavy restaurant RN74. In the spring of 2011 Dustin became the 107th person to pass the rigorous Master Sommelier exam. In October 2011, Dustin made the move to New York to become the Wine Director of Eleven Madison Park.
James Kent, Chef de Cuisine
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 sous chef. In 2011, James was chosen to represent the United States at the international finals of the Bocuse D'Or in Lyon, France. After a full year of training for this culinary competition, he placed tenth in the world. Upon returning to New York, James was named chef de cuisine of Eleven Madison Park. During his time here, the restaurant has received numerous accolades including four stars from the New York Times, three Michelin stars, and a coveted spot on the San Pellegrino list of the World's 50 Best Restaurants.
Angela Pinkerton, Pastry Chef
An Ohio native, Angela discovered her passion for cooking as a student at Kent State University. While not in the classroom, Angela worked in a bakery executing and decorating custom cakes. She majored in biology, which sparked her appreciation for the intersection of science and art in cooking. Upon graduation, she enrolled at L'Academie de Cuisine in Washington, DC to hone her culinary technique and to further develop her technical baking and pastry skills. Shortly thereafter, she accepted a position in the pastry kitchen at the Ritz-Carlton in Arlington, Virginia. Angela moved to New York in 2007, beginning as a pastry cook at Eleven Madison Park, where she was named pastry chef just two years later in September 2009. In 2010, Star Chefs named her a Rising Star, in 2011, she received the James Beard Award for Outstanding Pastry Chef and in 2012, was named one of America's Top Ten Pastry Chefs by Dessert Professional Magazine. At Eleven Madison Park, Angela creates desserts that are seasonal, delicious and fun, collaborating with Chef Daniel Humm to compliment his contemporary American cuisine.
Leo Robitschek, Bar Manager
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 where he developed an appreciation for well-crafted cocktails using seasonal ingredients and a diverse array of spirits. He quickly immersed himself in the cocktail world and gained recognition among his peers and his patrons. In 2005 Leo joined the Eleven Madison Park team to help reinvent its cocktail program and in 2009 was promoted to head bartender. Combining tradition and innovation, Leo creates cocktails that work in harmony with Chef Daniel Humm's food, taking inspiration from legendary classics. Leo’s expertise and accomplishments were recognized in 2011 at Tales of the Cocktail in New Orleans where Eleven Madison Park was honored as the “World’s Best Restaurant Bar.” In that same year he was named Rising Star Mixologist by Star Chefs. Leo continues to develop his creative vision both at Eleven Madison Park and at the NoMad, showcasing both classic and proprietary cocktails, while constantly striving to redefine the cocktail experience.
Kirk Kelewae, General Manager
Born and raised in Ohio, Kirk discovered his passion for the hospitality industry while cooking at a country club during high school. While studying at Cornell University's School of Hospitality Administration, Kirk spent much of his time cooking in the Statler Hotel and working as a teaching assistant for various food and beverage courses. In 2008 Kirk joined Eleven Madison Park as a kitchen server, and took over the beer program in 2009. In 2011 he was promoted into management working as Dining Room Manager and Service Director. In 2013 Kirk was named General Manager.
- Dmitri Magi, Executive Sous Chef
- Connie Chung, Culinary Research & Development
- Daniel DiStefano, Sous Chef
- Brian Lockwood, Sous Chef
- Michael Pyers, Sous Chef
- Hoon Song, Sous Chef
- Andrew Black, Sous Chef
- Colin Wyatt, Sous Chef
- Cameron Slaugh, Sous Chef
- Renata Ameni, Pastry Sous Chef
- Roger Barandica, Porter Manager
- Billy Peelle, Service Director
- Stephen Kelly, Dining Room Manager
- Sarah Monroe, Dining Room Manager
- Mandy Laterveer, Guest Relations Manager
- Kristen Schleiden, Private Dining Manager
- Jim Betz, Head Bartender
- Cedric Nicaise, Supervisor and Sommelier
- Jeff Taylor, Head Sommelier
- Justin Roller, Head Maître d'
- Maria Reuge, Lead Anchor
- Amy Livingston, Executive Assistant
- Marcia Regen, Corporate Controller
- Megan Vaughan, Operations Manager
- Aaron Ginsberg, Director of Strategic Development
- Vincent Chao, Project Manager