Exclusive Update: The Chef Who Shocked the Culinary World and Why He’s Changing Course Again—Daniel Humm of Eleven Madison Park

In this episode of How I Built This Lab, Daniel Humm, renowned chef and owner of Eleven Madison Park (EMP), revisits his groundbreaking decision to transition the three-Michelin-star restaurant to a fully plant-based menu. Humm reflects on the initial rationale behind this choice, stemming from a creative restlessness after reaching the pinnacle of success with EMP. He shares the struggles of adapting high-end cooking methods to a plant-based philosophy, including sourcing new ingredients and overcoming criticism from patrons who felt excluded by the shift.

Despite initial backlash, including financial challenges and a smaller audience, Humm reveals that this journey opened new avenues for creativity in his cooking. Recently, he decided to reintroduce select animal products, such as fish and duck, to offer guests more inclusive dining options while maintaining approximately 90% of the menu as plant-based. This decision reflects his acknowledgement that dining at a plant-based restaurant is often perceived as a lifestyle choice rather than just a cuisine and that the restaurant must adapt to the evolving preferences of its patrons.

Humm emphasizes that the journey did not signify failure but rather an evolution of his culinary identity, reinforcing the importance of inclusivity in dining. Additionally, he reaffirms the restaurant's commitment to sustainability and creative cooking, highlighting the importance of traditional and modern influences in future iterations of the menu. Through this new chapter, Humm aims to welcome a wider spectrum of diners, celebrating both plant-based and animal products in a thoughtful and deliberate manner.