Daniel Humm is a chef, author, speaker, and owner of Daniel Humm Hospitality, the New York-based hospitality group behind the highly acclaimed Eleven Madison Park, Clemente Bar, and Eleven Madison Home.  

A native of Switzerland, Chef Humm earned his first Michelin star at the age of 24. He is consistently listed as one of the world’s best chefs, with both he and Eleven Madison Park receiving numerous accolades: four stars from The New York Times, seven James Beard Foundation Awards (including Outstanding Chef and Outstanding Restaurant in America), a number one spot on the World’s 50 Best Restaurants list, and three Michelin stars since 2012.  

At the height of the COVID-19 pandemic, Chef Humm transformed Eleven Madison Park’s Michelin-starred restaurant and back-of-house into a commissary kitchen in partnership with Rethink Food, a non-profit organization co-founded by Chef Humm. Over the course of the pandemic, he and his team prepared over 1,000,000 meals for frontline workers and underserved communities, distributing them to hospitals, churches, shelters, food banks, and more.  

Chef Humm is known for using his global platform to advocate for equitable, sustainable food systems, inspiring people both within and beyond the fine dining world to build awareness around the transformative power of food. As a leading figure in the culinary realm, he has spoken at numerous global conferences, including the United Nations Climate Change Conference in Glasgow in 2021 and the 2023 Global Citizen Summit, where he was joined by world leaders such as former Canadian Prime Minister Justin Trudeau and French President Macron in setting a global agenda for action on the most urgent issues facing humanity and the planet. In September 2024, he was appointed UNESCO Goodwill Ambassador for Food Education by Audrey Azoulay, UNESCO’s former Director-General.  

Chef Humm is the author of Eleven Madison Park: The Cookbook, I Love New York: Ingredients and Recipes, The NoMad Cookbook, Eleven Madison Park: The Next Chapter, Eat More Plants, Eleven Madison Park: The Plant-Based Chapter, and his newest children’s book, Daniel’s Dream.

Dominique Roy’s passion for cooking began at a young age, baking bread alongside his mother in his hometown of Gatineau, Canada. After attending culinary school at 17 and pastry school at 19, Dom worked for renowned chefs in Canada and France, including Georges Blanc and Jerome Ferrer. He participated in many different cooking competitions, including representing Team Canada in the Luxembourg Culinary World Cup in 2014.

Dom always knew he wanted to work for one of the best restaurants in the world, and after staging at Maaemo in Oslo and Mirazur in France, he arrived in New York City from Montréal. He started with Eleven Madison Park in 2015, holding various positions, including Sous Chef and Culinary Research & Development. He also led the opening team of Davies & Brook in London in 2019. During the COVID-19 pandemic in 2020, Dom spearheaded the Eleven Madison Park and Rethink Food partnership, leading the program that provided hundreds of thousands of meals to both food-insecure residents of New York City as well as frontline workers. In 2021, he assumed the title of Chef de Cuisine, leading the reopening and building the vision for EMP’s future, and in 2023 he became a partner at Daniel Humm Hospitality.

Laura Cronin grew up having a love for food at an early age, working in bakeries in her hometown of Berkeley Heights, New Jersey. After graduating culinary school at Johnson & Wales University in Rhode Island, she moved across the country to pursue a career on the baking team at the San Francisco Baking Institute under the tutelage of Michel Suas. A year later, Laura relocated to Paris and enrolled at the Ecole Gregoire-Ferrandi, which led to an apprenticeship with Chef Angelo Musa. In 2011, Laura moved back to the States and worked in several restaurants including Zero Zero and Perbacco, where she was named San Francisco Chronicle’s Rising Star Chef and Zagat’s 30 under 30 list. In 2017, Laura moved to New York City to join the Eleven Madison Park team as a Pastry Sous Chef leading the team through the restaurant’s reopening and working closely with Executive Pastry Chef Mark Welker, she assumed the Pastry Chef role in 2019.

Chef Pascal joined the team in 2024 and has been a fantastic addition ever since. Beyond his unmatched ability to reach the top shelves of the walk-in with ease, he brings a strong sense of leadership and mentorship to our pastry team. Through his close work with Executive Pastry Chef Laura Cronin, Pascal has become an integral part of our kitchen.   

His culinary journey began at TIAN, a Michelin- and green-starred restaurant in Vienna, where he developed a deep appreciation for traditional Austrian pastry. He later joined the team at three Michelin-starred Steirereck, also in Vienna, where his passion for heirloom ingredients and produce-driven cuisine truly flourished. In 2021, Pascal moved to Berlin to join the dessert-focused restaurant at CODA, where he further refined his skills in advanced pastry techniques. Three years later, he relocated to New York to join our team as a Sous Chef.   

When he's not in the kitchen, you might find Pascal on the tennis court, cheering in a football stadium, or at home enjoying a bottle of sparkling wine while cooking with friends. 

For our General Manager, Gabriel Di Bella, an understanding of delicious food and wine runs in the family. The son of an Italian chef, he grew up helping out in his parents’ restaurant in France.

As a young adult, he studied at the wine school of Tain-l’Hermitage in the heart of the Rhône Valley, before joining the wine team at Alain Ducasse in Monaco. He later spent time at Marcus at The Berkeley and the Birley Clubs in London.

Gabriel came on board at Daniel Humm Hospitality as the opening Wine Director for Davies & Brook in 2019, and in 2021, he joined us at Eleven Madison Park as our Wine Director. Today, he leads the team as our General Manager.

Kate Lima’s love for hospitality originally blossomed not in a restaurant, but in a retail store. Native to New Bedford, Massachusetts, Kate spent much of her time growing up at her grandmother’s T-shirt shop, taking in how she remembered everyone’s name and selflessly gave back to her community, two core tenants of hospitality Kate carries with her to this day. 

Years later, while working at a restaurant with an EMP Alumni, Kate was told she needed to come check out the restaurant for herself. Thinking she would simply observe before heading back to continue her career in Massachusetts, Kate instead fell in love with the space and returned the next year to join our team as a Kitchen Server. Since her start, she has served as an EMP Expeditor, and has worked upstairs at Clemente Bar as both a Server and later as a Dining Room Manager. Now, she’s brought her skills back downstairs to serve as our Assistant General Manager.  

When she’s not floating across the floor, you can find her running, reading, drinking Champagne with dinner, or knocking spots off her list of cocktail bars to visit in NYC.

Brady Brown grew up in a small town in Eastern Kentucky, where he got his start bartending before moving to Washington, D.C., and then New York City in 2012. He spent several years working with a Master Sommelier in Brooklyn and earned his Advanced Sommelier certification in 2019.

He joined Eleven Madison Park that same year as a Sommelier and helped reopen the restaurant in 2021. He went on to serve as Wine Director at Estela and Altro Paradiso, and played a key role in opening Brass at the Evelyn Hotel. Brady returned to the EMP team in 2025 as Assistant Wine Director, and continues to help uphold the high standards of our dining experience.

Brian Kim first dipped his toes into the world of hospitality while working as a food runner in between his college classes in Pittsburgh. Feeling energized by the industry, Brian left college to attend culinary school, and from there, he went on to spend time at both Marea as a Cook and at the NoMad as both a Kitchen Server and an Assistant Server. It was at this time that Brian discovered his deep passion for wine and made the decision to pursue it with abandon. He first started as a Wine Apprentice at the Modern shortly before the Covid-19 pandemic, at which point he picked up a job in retail at Brooklyn’s Leon & Son Wine and Spirits.  

As the hospitality world opened back up, Brian joined the team at Blue Hill at Stone Barns in Tarrytown, New York as a runner, working his way up to become a Sommelier. Since joining our team as a Sommelier in 2023, Brian has continued to raise the bar for our wine program, stepping into the role of Assistant Wine Director in 2026. When he’s not serving wine, you can find him drinking ice-cold Riesling, watching a game of tennis, or grumbling about slow walkers on the streets of NYC.  

Javelle Taft is a dedicated beverage professional focused on continual growth, education, and mentorship.  

With a wealth of experience at some of the world’s most respected bars, including Nitecap, Dutch Kills, and nine years at Death & Co, Javelle brings a deep well of knowledge and a thoughtful approach to hospitality.  

Inspired by the people he’s worked alongside, and the memories created around shared meals, he crafts cocktails that balance thoughtful ingredients with emotional resonance. 

Born in a small village in the south of Italy with a population of just 1,000, Stefano Casale grew up immersed in the kitchen. By the age of 13, he had already begun his culinary journey, inspired by his father, a chef, and both of his grandmothers, who filled his childhood with the aromas of traditional Italian cooking. 

Eager to expand his horizons, Stefano left his village for the global stage, spending four formative years in London working with Chef Claude Bosi. 

In 2017, Stefano moved to New York City, where he joined Eleven Madison Park as a line cook. A year later, he relocated to Paris to work under Alain Ducasse at Le Meurice, and then in 2021, he rejoined our team as a Sous Chef. Since then, he has worked across every station in the kitchen, developing a deep understanding of our operations and philosophy. Today, Stefano focuses on research and development, serving as a creative force behind new dishes and supporting the evolution of our team and menu.