1 Michelin Star Chefs: Daniel Humm, chef and co-owner, Davies and Brook

The  Staff Canteen

Daniel Humm is the chef and co-owner of Davies and Brook at Claridge's in Mayfair, London.

The chef owner of three Michelin-starred Eleven Madison Park was without a doubt on Michelin's radar when he opened the restaurant at Claridge's  in 2019, and the immediate accolade came as a surprise to few.

Davies and Brook

 

Claridge’s, Brook St,

Mayfair, London W1K 4HR

Opening hours - offline until Covid-19 restrictions are lifted

Website and reservations:  https://www.claridges.co.uk/restaurants-bars/davies-and-brook/

Telephone: 020 7107 8848

Twitter: @ClaridgesHotel

Instagram: @daviesandbrook

Facebook: @daviesandbrook

biography

A native of Switzerland, Chef Daniel Humm began working in kitchens at the age of 14.

In his teenage years, Humm was an aspiring professional cyclist and rode for the Swiss Junior Team, but a succession of an injury and a difficult romantic break-up led him towards conquering the kitchen instead.

Whilst training the chef worked in some of the finest Swiss hotels and restaurants including Baur au Lac and Gerard Rabaey’s Le Pont de Brent; and even spent some time working at Claridge's at the age of 15 before earning his first Michelin star at Gasthaus zum Gupf in St. Gallen when he was 24.

In 2003, Humm moved to the United States to become the executive chef at Campton Place in San Francisco, before moving to New York in 2006 on celebrated restaurateur Danny Meyer's request to become the executive chef at Eleven Madison Park.

Over the course of Humm’s tenure at Eleven Madison Park, the restaurant received numerous accolades, including four stars from The New York Times, six James Beard Foundation Awards (including Outstanding Chef and Outstanding Restaurant in America), three Michelin Stars, and the #1 spot on the World's 50 Best Restaurants list.

In 2011, Humm and Will Guidara purchased Eleven Madison Park from the Union Square Hospitality Group, and the following year also opened the critically-acclaimed NoMad New York restaurant.

In 2017, Humm and Guidara opened Made Nice, a fast food restaurant, and in 2018, they opened both NoMad Los Angeles and NoMad Las Vegas, their first restaurants outside of New York City.

But in July 2019, Daniel and Will decided it was time to go their separate ways, citing "different visions of the company long-term." Daniel bought out Will's share of their restaurant empire, and embarked on plans to open the Claridge's restaurant alone in late 2019.

The restaurant was launched in conjunction with Daniel's now own hospitality group, Make It Nice, which comprises Eleven Madison Park and NoMad New York, Los Angeles, and Las Vegas.

What the guides say...

Michelin

 

Davies and Brook

Davies and Brook, named after the two streets upon which it sits, is a more relaxed space than Daniel Humm's Midtown flagship. Formerly home to Fera, the London outpost of Michelin-starred chef and owner of the UMBEL restaurant group, Simon Rogan, who gave back the keys in 2018.

Offering the option of a la carte and tasting menu, dishes on the menu include the Eleven Madison Park classic of duck glazed with lavender and honey; foie gras torchon with cocoa and quince; silken tofu with slow-cooked king crab, seaweed, and black truffle dashi; and grilled short rib with fermented mint and poached endive.

Food critic Jay Rayner described the food at Davies and Brook as having "a pronounced Asian accent", and each dish as being "coffee-table photography book pretty," going on to say that "the main courses are simply two of the best plates of food I have been served in London in many years."

Michelin describes the space as "a crisp, chic and understated space," one that "thanks to the ornate high ceiling, still has a stately quality reflective of the hotel’s history and traditions."

The food, it says, is ingredient-led and reflecting of London's culinary diversity - meaning ingredients come from far and wide - which, it says, results "in dishes that are bold yet beautiful, delicate yet satisfying."

Daniel Humm and his food style

“If you are truly passionate about something, you must ask yourself if you are willing to suffer for it,” the chef said in an interview with the World's 50 Best. The chef professes to being passionate about the craft of cooking, but also the responsibility of creating memorable, near-perfect experiences for his guests.

Since he first moved to the US, at the time very reliant on his classical training, the chef's style has developped to include more fun, modern and bold elements - and the service at his restaurants has been reined in to favour a less scripted, more intuitive approach.

The chef said: “I feel like only in the last two years have I found myself as a chef,” citing one particular dish of celery root with black truffles as representing a turning point in his culinary graduation; in part because it is a dish comprising just two ingredients, but requiring the highest technical skill to pull off.

Awards, accolades, books and Tv Appearances

Daniel Humm and Will Guidara received multiple James Beard awards for Eleven Madison Park, including the following: Outstanding Service, 2016; Outstanding Chef, 2012; Outstanding Restaurant, 2011;  Outstanding Pastry Chef (Angela Pinkerton), 2011; Wine Program ( Daniel Meyer, John Ragan), 2008;  Rising Star Chef of the Year, 2007.

Eleven Madison Park shot from 1 to 3 Michelin stars in 2011;  and reached No 1 in the World's 50 Best Restaurants in 2017,  Davies and Brook was awarded a Michelin star in the Michelin Guide for Great Britain and Ireland 2021.

Books on which the chef has either worked or written in full include Eleven Madison Park: The Cookbook; I Love New York: Ingredients and Recipes; The NoMad Cookbook; Fruitful: Four Seasons of Fresh Fruit Recipes and Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition.

Over the course of his three decade-long career, the chef has made numerous TV appearances, including The Tonight Show Starring Jimmy Fallon, Top Chef, Chef's Table and My Life in Food.

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The  Staff Canteen

The Staff Canteen

Editor 11th February 2021

1 Michelin Star Chefs: Daniel Humm, chef and co-owner, Davies and Brook