How I Built This with Guy Raz Exclusive Update: The Chef Who Shocked the Culinary World and Why He’s Changing Course Again—Daniel Humm of Eleven Madison Park
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Aug 13, 2025 Daniel Humm, acclaimed chef and owner of Eleven Madison Park, dives into his culinary journey and groundbreaking decisions. He discusses his radical shift to a fully plant-based menu in 2021, the challenges faced, and the unexpected reactions from critics. Now, he's reintroducing animal products while maintaining a 90% plant-based focus. Humm reflects on the lessons learned, the hidden economics of his restaurant, and what he believes the future of fine dining should look like, all while embracing innovation and inclusivity.
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Constraint Fueled Creative Reinvention
- Daniel Humm saw going plant-based as a creative boundary to break a rut after reaching culinary peak.
- That constraint forced radical reinvention and new techniques that changed EMP's cuisine permanently.
Vegetable Focus Improved Technique
- The plant-based experiment taught EMP methods that outperform old techniques in some cases.
- Humm says they will never revert to butter glazes and demi-glace because vegetables improved their cooking.
Rancher’s Letter Changed Perspectives
- A Texas cattle rancher visited EMP and declared it one of the best meals of his life despite being a rancher.
- That letter convinced Humm the restaurant could change minds across cultural divides.