Dining out can be challenging with so many incredible options within the MICHELIN Guide selection. That's why we leave it to our famously anonymous Inspectors to find the best of the best. However, not everyone can go to MICHELIN spots everyday. That's why we asked figures from the MICHELIN universe along with some notables from the worlds of art, culture, and entertainment to share their weekly food diaries.
From Star meals to more lo-fi fare, we want to share what some of the most famous figures are munching on in their daily lives. First up, Daniel Humm of Three MICHELIN Star, Eleven Madison Park. Celebrating 25 years since Eleven Madison Park first opened its doors, we asked the tireless chef to share his daily diet.
Humm has long championed plant-based dining but that doesn't mean he can't indulge in some of his favorites. Below, we get the dish—pun intended—on what Humm's digging at the moment and what he likes about it.
Meal 1
Coconut cult yogurt, fresh fruit (blueberries, raspberries, cherries) from Union Square Greenmarket, Eleven Madison home cherry & pistachio granola, fresh green juice, and an oat latte
"I often eat a light breakfast of fresh fruit and a green juice but when I’m looking for something a little more substantial, I can’t resist our Eleven Madison Home granola with coconut yogurt."
Meal 2
Greek salad with Union Square Greenmarket tomatoes with feta cheese
"I’ve been lucky to work so closely to the Union Square Greenmarket for years where some of the best, fresh produce in New York can be found. On the days that I visit the markets, I often find myself making a quick, simple Greek salad when tomatoes are at their peak."
Meal 3
Milu
Broccoli & cremini mushroom wontons and crispy tofu bowl with charred brocoli, garlic crisps, with every day chili sauce
"As part of our 25th anniversary celebrations we are bringing back some of our past alumni that have helped shape Eleven Madison Park including Chef Connie Chung, the owner of Milu. Connie was instrumental to the success that we had, and I could not be more proud of what she has achieved since and look forward to her cooking with us once more."
Meal 4
ilili
Fattoush salad with toasted pita, sumac lemon vinaigrette, and falafel with a side of hummus and fresh vegetables from Union Square Greenmarket
"I have found myself lately gravitating towards Mediterranean flavors, and ilili makes amazing falafel that is close to our HQ office in Flatiron."
Meal 5
Eleven Madison Park weekly menu tasting
"Each week I conduct a tasting with the team for the upcoming seasonal menu. Each dish has been worked on from last week’s tasting incorporating feedback that I and others share until we are happy with the final version. We are very collaborative in the EMP kitchen, and I love for everyone to share their creativity to create something magical for our guests."
Meal 6
abcV
Summer greens and pole beans with goma-ae, lemon and flowering herbs
"abcV is one of my favorite lunch places in the city. Their team does an amazing job of creating a fresh, plant-based menu that keeps me coming back time and time again."
Meal 7
Gem Wine - Interior
"I recently visited and really enjoyed Flynn McGarry’s Gem Wine on the Lower East Side. He actually staged at our restaurant when he was 12 years old, learning and working across all stations. His drive and passion in the kitchen have always been boundless, and it’s fantastic to see it all come together in his restaurant and wine bar."
Meal 8
Bake it Nice Croissants
Chocolate & sunflower praline, classic, and smoke carrot, mustard & rye
"I could not be more proud of what our Executive Pastry Chef Laura Cronin and the pastry team have achieved with our bakery pop-up, Bake It Nice. Croissants are a very technical, classic pastry, and what they have created is proof that we have only begun to scratch the surface of what we can do with plant-based desserts and baking."
Hero image: Courtesy of Daniel Humm / @danielhumm
All photos courtesy of Daniel Humm / @danielhumm
