Daniel Humm, 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.”
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. 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.
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 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.
- Dmitri Magi, Executive Sous Chef
- Connie Chung, Culinary Research & Development
- Daniel DiStefano, Sous Chef
- Kelly Jeun, Sous Chef
- Brian Lockwood, Sous Chef
- Michael Pyers, Sous Chef
- Hoon Song, Sous Chef
- Andrew Black, Sous Chef
- Colin Wyatt, Sous Chef
- Amanda Maxwell, Pastry Sous Chef
- Renata Ameni, Pastry Sous Chef
- Billy Peelle, Service Director
- Stephen Kelly, Dining Room Manager
- Mandy Laterveer, Guest Relations Manager
- Kristen Schleiden, Private Dining Manager
- Marcia Regen, Controller
- Megan Vaughan, Operations Manager
- Amy Livingston, Executive Assistant
- Sandra Di Capua, Project Manager
- Jeff Taylor, Head Sommelier