Daniel Humm and Claridge’s will be parting ways at the end of the year. The London hotel has not accepted Daniel Humm’s decision to go plant-based at the restaurant Davies and Brook which has won accolades in the months it was open.
David Humm said it was with sadness that he and the hotel management were announcing they would go separate ways at the end of the year.
Over the last 18 months Daniel Humm as been taking the time to consider what his next chapter was. And that chapter is plant-based. He has turned his flagship restaurant Eleven Madison Park in New York into a plant-based restaurant and he wanted to do the same in London at Davies and Brook.
“The future for me is plant based. This is our mission and what we stand by as a company and at this time this is not the direction that Clardige’s Hotel feels is right for them,” said Daniel Humm in an Instagram post.
He said that standing behind this mission and what he believes in is more important and is unfortunately not something we can compromise on. “I’ve never been more excited about cooking in my entire career and I am excited for all that the future holds for us,” he said.
Eleven Madison Park reopened on 10 June as a plant-based restaurant.
Claridge’s said in a statement they wished to thank Daniel Humm and his team at Davies and Brook for what they created at the Hotel since they opened in 2019.
“We completely respect and understand the culinary direction of a fully plant-based menu that Daniel has decided to embrace and champion and now wants to introduce in London. However, this is not the path we wish to follow here at Claridge’s at the moment, and therefore, regretfully, we have mutually agreed to go our separate ways.”
“Daniel has been a longstanding friend of the hotel for many years and we wish him nothing but continued success as he spearheads this bold new vision.
“Davies and Brook will continue to operate under his direction until the end of December 2021, and we will update on future plans at Claridge’s in due course.”
The decision confirms Daniel Humm’s vision and direction to really instil a plant-based direction in the fine-dining world with a plant-based approach. In this he has shown coherence and a lack of fear about not compromising with his principles.
It also says a lot about the hotel, however.
It also says a lot about the hotel which did not have the courage to support the chef in his endeavour.
Daniel Humm, is chef and today the owner of Eleven Madison Park, a three Michelin star restaurant in New York and one that has already been World’s 50 Best Restaurants no 1 restaurant in 2017.
The Swiss chef is not one to shy away from challenges and his story is nothing short of fascinating. Having failed to make his mark in cycling when he was young, he set his sights on cooking as a way of reaching the top.
In a world that needs to do something about a looming climate crisis, Daniel Humm knows that drastic change is required. He could have taken an easier option creating exceptions here and there. Instead he is leading from the top and putting his money where his mouth is.