Eleven Madison Park is a fine dining restaurant located in the heart of New York City.

The restaurant overlooks one of the most beautiful parks in Manhattan, Madison Square Park, and sits at the base of a historic Art Deco building on the corner of 24th Street and Madison Avenue. Located here since 1998, it just underwent a full-scale renovation and redesign – during which the entire restaurant was moved to East Hampton for a summer-long pop-up, EMP Summer House.

The restaurant has been owned by Chef Daniel Humm and Restaurateur Will Guidara since 2011 and during that time it has evolved considerably, both in food and in experience. Today, the restaurant offers an eight to ten course menu in the main dining room, but guests can also visit the bar for a more abbreviated tasting menu, some light snacks, or simply for a cocktail or glass of wine.

DANIEL HUMM

CHEF

Daniel Humm is the chef/co-owner of Make It Nice which is behind Eleven Madison Park, The NoMad in NY and Los Angeles, and the fast casual restaurant Made Nice. His cuisine is focused on the locally sourced ingredients of New York, with an emphasis on simplicity, purity, and seasonal flavors.

A native of Switzerland, he was exposed to food at a very young age, and began working in kitchens at the age of 14. From there he spent time in some of the finest Swiss hotels and restaurants before earning his first Michelin star at the age of 24. In 2003, Daniel moved to the United States to become the executive chef at Campton Place in San Francisco, where he received four stars from the San Francisco Chronicle. Three years later, he moved to New York to become the executive chef at Eleven Madison Park.

Over the course of Daniel’s tenure, he and Eleven Madison Park have received numerous accolades, including four stars from The New York Times, seven James Beard Foundation Awards (including Outstanding Chef and Outstanding Restaurant in America), three Michelin Stars, and the #1 spot on the World’s 50 Best Restaurants list. In 2011, Daniel and business partner Will Guidara purchased Eleven Madison Park from Union Square Hospitality Group, and the following year also opened the critically acclaimed NoMad. Since its opening, The NoMad has garnered three stars from The New York Times, one Michelin Star, and a James Beard Foundation Award. In 2017 he opened Made Nice, a counter-service restaurant located in the NoMad neighborhood.

Together with Will, he is the author of Eleven Madison Park: The Cookbook, I Love New York: Ingredients and Recipes, The NoMad Cookbook and Eleven Madison Park: The Next Chapter.

WILL GUIDARA

RESTAURATEUR

WILL GUIDARA is the co-owner of Make It Nice, a hospitality group that currently includes Eleven Madison Park, the NoMad restaurants, and Made Nice.

A native of Sleepy Hollow, New York, Will has been immersed in the restaurant industry since the age of thirteen. 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, and from 2006, to 2012 acted as general manager of Eleven Madison Park. He is also the co-founder of the Welcome Conference, an annual hospitality-driven event held in Manhattan that brings together the best minds from the world of hospitality for a day-long discussion.

In 2011, Humm and Guidara purchased Eleven Madison Park, and under their leadership, the restaurant has received numerous accolades, including four stars from the New York Times, three Michelin stars, and in 2017 was given the highest ranking on the list of the World’s 50 Best Restaurants. EMP has also received seven James Beard Foundation awards, including Outstanding Service and Outstanding Restaurant in America.

In early 2012, Will went on to open the food and beverage spaces at The NoMad Hotel with Daniel Humm. At The NoMad New York, they have received a three-star review from The New York Times, one Michelin star, and a James Beard Foundation award. In 2014, the duo opened The NoMad Bar, which has earned a top spot on the World’s Best Bar list. In 2017, they opened Made Nice, a counter-service restaurant located in the NoMad neighborhood.

Will and Daniel have coauthored four cookbooks together: Eleven Madison Park: The Cookbook, I Love New York: Ingredients and Recipes, The NoMad Cookbook, and Eleven Madison Park: The Next Chapter.

DMITRI MAGI

CHEF DE CUISINE

Dmitri Magi has been with Eleven Madison Park since 2011, first as a line cook and working his way up to Chef de Cuisine. Originally hailing from Estonia, he worked in several restaurants in his home country before taking over the kitchen of a popular restaurant in Latvia at the age of 26. From there he moved to Copenhagen and worked at the critically acclaimed Noma alongside Chef Rene Redzepi. After two years working at Noma he moved to New York and joined Chef Michael Anthony at Gramercy Tavern. Dmitri has been an integral member of Chef Daniel’s kitchen team at Eleven Madison Park, instrumental to the restaurant securing four stars from the New York Times, maintaining its three Michelin star status, and being named #1 restaurant in the world by the World’s 50 Best in 2017.

MARK WELKER

EXECUTIVE PASTRY CHEF

Executive Pastry Chef Mark Welker has been with Eleven Madison Park since 2009, when he first began working in the restaurant as a line cook. Mark’s proficiency in pastry and bread baking led to his being named pastry sous chef of EMP and he was integral in pushing the restaurant’s bread and pastry programs to new heights. In 2012 he became the pastry chef of The NoMad, crafting a bakery and pastry program, and service of the restaurant and hotel from viennoiseries to dessert service. In 2015 he was named executive pastry chef of both EMP and The NoMad. Prior to joining the company Mark attended culinary school in Louisville, Kentucky, and then spent time at Larry Forgione’s An American Place Restaurant before moving to New York. During his first years in New York he attended and graduated from the French Culinary Institute’s International Bread Baking Program.

BILLY PEELLE

GENERAL MANAGER

Born in Hartford, Connecticut Billy attended the University of Pennsylvania, where he majored in Art History and Political Science.  It had always been his intention to work in hotels and restaurants and, after college, he went to work for the Ritz-Carlton in Philadelphia.  After 2.5 years with the company, he moved to New York City to further his career in the food and beverage industry.  There, he attended the French Culinary Institute, while also working as a cook, to deepen his understanding of restaurant operations. Upon graduation, Billy knew he wanted to get back to the dining room and, in 2008, he took a job as a kitchen server at Eleven Madison Park, where he ultimately rose to Captain.  In 2012, Billy became one of the opening managers at the NoMad, Eleven Madison Park’s sister restaurant. In the years since, he has been a manager at both restaurants, holding several positions, including Dining Room Manager and Service Director. In the fall of 2015, he returned exclusively to Eleven Madison Park as the General Manager.

LEO ROBITSCHEK

BAR DIRECTOR

Bar Director Leo Robitschek has been with the Make It 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 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, including best bar in North America and #3 in the world on the 50 Best Bars list in 2017. In 2014, The NoMad Bar opened adjacent to The NoMad Hotel with an even greater emphasis on Leo’s renowned cocktail program. Leo is also the author of The NoMad Cocktail Book which appears within The NoMad Cookbook.

CEDRIC NICAISE

WINE DIRECTOR

Born into a family of scientists and wine collectors, Cedric spent the first five years of his life in Belgium, before moving to America with his family, though he would continue to spend a portion of each year travelling in Europe while growing up, taking in the culture, and the food. He attended Ithaca College and graduated with a degree in history. After graduation Cedric spent a number of years working at various restaurants throughout the upstate New York region. Eventually succumbing to his passion for restaurants he moved to Manhattan where he began working at Aureole. In honing his dining room experience there he took a great interest in the world of wine, ultimately joining Eleven Madison Park’s wine team as a Sommelier in 2012. Since then he’s been a key contributor to the continued evolution of the wine program and education of the staff, and was promoted to Wine Director in the spring of 2015.

KITCHEN

  • BRIAN LOCKWOOD, EXECUTIVE SOUS CHEF
  • CONNIE CHUNG, DIRECTOR OF CULINARY PROJECTS
  • JOSH HARNDEN, CULINARY RESEARCH & DEVELOPMENT
  • MIKE PYERS, CULINARY RESEARCH & DEVELOPMENT
  • ANDREW QUINN, SOUS CHEF
  • COLIN WYATT, SOUS CHEF
  • DOMINIQUE ROY, SOUS CHEF
  • RICHARD LEE, SOUS CHEF
  • SEAN MCDERMOTT, SOUS CHEF
  • ANTONIO BARBIERI, SOUS CHEF
  • NATHAN WONG, SOUS CHEF
  • MANUELA SANIN, EXECUTIVE PASTRY SOUS CHEF
  • EMILY ARGENT, PASTRY SOUS CHEF
  • LAURA CRONIN, PASTRY SOUS CHEF
  • ALVARO ARIAS, PORTER MANAGER