Daniel Humm, Chef

Chef Daniel, 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, six 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. In 2011, Chef Daniel and Will purchased Eleven Madison Park from Union Square Hospitality Group and then in 2012 they went on to open the critically acclaimed food and beverage spaces at the NoMad Hotel. Together with Will, he is the author of Eleven Madison Park: The Cookbook and I Love New York: Ingredients and Recipes.

Will Guidara, Restaurateur

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 at Tabla, Café 2, and the restaurants at the Museum of Modern Art. In 2006, Will became the General Manager of Eleven Madison Park, where he spearheaded the transformation of the restaurant from a French brasserie to a fine dining destination. 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 a coveted spot on the San Pellegrino's list of the World’s 50 Best restaurants. In 2011, Will and Chef Daniel purchased Eleven Madison Park from Danny Meyer's Union Square Hospitality Group and in 2012 they went on to open the food and beverage spaces at the NoMad Hotel. At the NoMad, they have received numerous accolades including three stars from the New York Times and one Michelin star. A frequent guest lecturer throughout the country, Will is also the co-author of Eleven Madison Park: The Cookbook and I Love New York: Ingredients and Recipes.

Dustin Wilson, Wine Director

Dustin was born and raised just outside of Baltimore, MD. His interest in wine began in Boulder, CO where he took a job as a food runner and back waiter at Frasca Food and Wine to study wine under the venerable Bobby Stuckey, MS. In 2008 he left Boulder to go to Aspen as sommelier at the Grand Award winning 5 Star/5 Diamond restaurant Montagna at The Little Nell hotel. While there, Dustin was named 'Best New Sommelier' in Wine and Spirits Magazine, won the prestigious Chaine des Rotisseures Jeaune Sommelier competition for the Southwest Division and went on to take 3rd at the U.S. In 2010, he won the Inaugural TopSomm competition for the Southwest Region of the U.S. and was a finalist in the first ever TopSomm National competition. That fall, he moved to San Francisco so he could take a position as sommelier under the direction of Rajat Parr at the Burgundy heavy restaurant RN74. In the spring of 2011 Dustin became the 107th person to pass the rigorous Master Sommelier exam. In October 2011, Dustin made the move to New York to become the Wine Director of Eleven Madison Park.

Chris Flint, Chef de Cuisine

Born and raised in Bradenton, Florida, Chris Flint has been working in kitchens since he was a teenager. After moving to New York City he began cooking throughout Manhattan and enrolled at The French Culinary Institute to hone his skills. Upon graduating from FCI, Chris worked in the kitchens of Kittichai, Bouley, and Bar Blanc before landing at Eleven Madison Park in 2008. After rising through the ranks at EMP and helping the restaurant receive four stars from the New York Times and three Michelin stars, Chris joined the opening team at the NoMad in 2012 as Executive Sous Chef. During his time at the NoMad he helped the restaurant receive three stars from the New York Times and one Michelin star. Chris is one of the few people to have played a significant role in both the NoMad and Eleven Madison Park and returned to Eleven Madison Park as Chef de Cuisine in the Fall of 2013.

Leo Robitschek, Bar Manager

Bar Director Leo Robitschek has been with the Made Nice team since 2005 and has played a significant role in the development of the group's cocktail program at both Eleven Madison Park and The NoMad properties. A native of Venezuela, he first began working in hospitality while attending the University of Miami, but it was upon moving to New York City where his appreciation for the craft of cocktails began to come into focus. First joining Eleven Madison Park nearly a decade ago, he helped reinvent the cocktail program of the restaurant and was promoted to head bartender in 2009. With an approach that stressed balance, the best ingredients, and technique, the cocktail program mimicked the same high standards as those of the Chef Daniel Humm's kitchen. Since opening The NoMad and Elephant Bar in 2012, Leo and his team have been the recipients of numerous Tales of the Cocktail Spirited Awards, the James Beard Award for Outstanding Bar Program and were named #14 on the prestigious World's 50 Best Bar List. In 2014, The NoMad Bar opened adjacent to The NoMad Hotel with an even greater emphasis on Leo's renowned cocktail program.

Paul Downie, General Manager

Born in the Australian capital of Canberra, Paul spent his childhood all over the world, a result of the nomadic nature of his father's profession. Early and continuing exposure to all sorts of cultures, traditions and people made Paul’s trajectory into a restaurant career a very natural one. Paul feels just at home in a Cambodian mountain hut as he does in a Tokyo noodle house or a Manhattan dive bar, and has lived and worked in Australia, Asia, Europe and the US in restaurants, bars and hotels at all levels of the market. First coming to New York City in 2005 Paul worked for the Soho House Group as well as the Starr Restaurant Organization. In 2011 Paul moved to London where he became the General Manager of Dinner by Heston Blumenthal, leading the team to the top 5 of the San Pellegrino World’s 50 Best Restaurants list. Returning to the place he and his family call home in the summer of 2014, Paul was honored to be appointed the General Manager of Eleven Madison Park, thrilled to find a place in a team of dedicated professionals who strive for the absolute best in cuisine and service every single day.