Daniel Humm

“We will never revert back to Butter glazes, chicken stock, the demi-glace. It's fundamentally changed, because we have learned, in some ways, to make things even better.”

“If I would have known all the things that I know today, I don't think I would have had the courage To go down this path.”

“There's never been a restaurant. That received three Michelin stars with a plant-based cuisine.”

“We definitely saw a dip in, in, in revenue because the audience we're catering to became a lot smaller.”

“Our labor costs went up by, like, 20%.”

“In October, we will reintegrate a few animal products, such as fish or shellfish, and yes, we will bring our duck back, our honey lavender glazed duck.”

“It's fundamentally different, but we have over 200 people working in a restaurant that serves a hundred people.”

“I feel like I started to realize that to create real change, we can't be as dogmatic.”

“When I was 14 years old, I had the opportunity to join a team and actually to really pursue it as a professional career and sort of leave school behind.”

“I have thousands of these still today, it's actually, I still work like this.”

“So quickly that after six months I was named discovery of the year and received a Michelin star.”

“I always feel that when a chef is loud and yelling, it means that he's overwhelmed, and it's a weakness, absolute weakness”

“A lot of people try to allure you with this very wealthy guy who wants to have this restaurant, and it's sort of like his passion project. These things never, ever, ever work out because people get bored of it. It only works if it makes money.”

“I think hospitality is arguably more important than even the food. I think the food maybe brings the guests to the restaurant, but then the hospitality makes Makes the guest return and return.”

“Like we had so many meetings in those six months where we said, hey, we lost money every month, like huge amounts. I mean, we had nights where we had four guests. In the restaurant.”

“It's easier to add things, but if you only have two things on the plate, then everything has to be perfect.”

“When you're starting to be pulled in a lot of different directions, it's harder to measure your accomplishments, and so in a way, it's less satisfying as a chef when you start having more success, you know, you're doing interviews, and you're talking to guests…”

“I think in our partnership also with Will, this is kind of when things started to be where we didn't Always see eye to eye. And I felt like a lot of these opportunities were taking my time away from the things that I really wanted to do. And so I felt that whe…”

“I mean, it's kind of ridiculous to say that there is a best restaurant in the world. There isn't. There are many”

“And it's amazing that in this crisis where I had to let go, you know, furloughed 300 people, my closest people, people I've worked with for many, many years, and, ah, just in this difficult time, again, somehow food, ah, was there”

“The most valuable thing is, is to, are the people, the team. The value of them having worked together for a long time, that's what makes the best restaurant in the world. Like, I was always saying, like, you know, we can have the most beautiful dining room, an…”

“I don't think the world right now needs to have honey lavender roasted duck delivered in fancy packaging with burgundy wine.”

“Well, really, I got 10 responses out of 300 people, which was quite, you know, that, that was a difficult part.”

“Yeah, so we're making 3000 meals a day here at 11 Madison, and by this Monday we activated a second kitchen of our fast casual restaurant, and we're Doing 2000 additional meals, so we're producing 5000 meals a day right now.”