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Hear Daniel Humm and Will Guidara, the acclaimed team behind three-Michelin-starred Eleven Madison Park, talk about farmers, ingredients and culinary history of New York, as Eleven Madison Park reinvents itself—again——to showcase New York'’s food artisans in a tribute to the bounty of this exceptional city.

They are the authors of I Love New York: Ingredients and Recipes and Eleven Madison Park: The Cookbook.

 

Brief Bios

Chef Daniel Humm is the co-owner of Eleven Madison Park and the NoMad Hotel. 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, five 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.

Will Guidara is the co-owner of Eleven Madison Park and the NoMad Hotel. 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 Dining Room Manager (Tabla), General Manager (Café 2 and Terrace 5 at MoMa) and Operations Director (The Modern, Café 2 and Terrace 5). In 2006, Will became the General Manager of Eleven Madison Park, where he spearheaded the transformation of the restaurant from French brasserie to fine dining. 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 number 10 on the San Pellegrino’s list of the 50 best restaurants in the world. Will is a frequent guest lecturer throughout the country and a 2011 Zagat Service All-Star.

Melissa Clark is The New York Times’ “A Good Appetite” columnist and a James Beard-award-winning author of 33 books of food writing and recipes, many in collaboration with chefs like Daniel Boulud. Her most recent is Cook This Now: 120 Easy and Delectable Dishes You Can’t Wait to Make.

Details & Ordering



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Eligible patrons will be able to order priority registration online.

 

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Individuals who have participated in 92nd Street Y programs over the past year in selected program areas, participants in certain memberships, and those who have made contributions of $500 or more to 92Y, are eligible to register for programs before they become available to the general public.

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