YEAR: 2012
The newest recipient of the Outstanding Chef Award, Humm trained in Europe, paying his dues the traditional way—by cooking in some of the best kitchens on the continent. When he landed in New York, it was at the height of the molecular gastronomy movement, and he was ready to execute his own vision of how science and food should be married. At Eleven Madison Park, his unique view on cooking temperature, for instance, sets him apart from many of his peers. While many chefs rely on searing meats at high temperatures first, to create a heat-generated shell that keeps juices and flavor intact, Humm prefers to cook many meats at consistent temperatures to avoid overcooking the exterior. Likewise, his insalata caprese is a playful plating of bubbles of mozzarella and tomato waters. The techniques reflect his deep and well-nurtured connection to food, begun as a young chef -in-training at age 14 in Switzerland.