Home Town: Zurich, Switzerland
Favorite Ingredient: venison
and porcini mushrooms in fall
Signature Dish: crepinette of
veal with braised celery and black truffles
Mentor: Gérard Rabaey
(at Restaurant Pont de Brent)
had our eyes on chef Daniel Humm since he arrived from his
native Switzerland in early 2003 to steer the revered Campton
Place—in fact, even as early as 2002, when Gault Millau
hailed him as a "Culinary Discovery in Switzerland."
Following in the large footsteps of Laurent Manrique, the
twenty-something Swiss soon shone with his high-style, local
ingredient and technique-driven approach to modern French
cuisine. He catapulted himself to the status of the Bay Area's
hottest young chef, making the newCampton
Place one of the best dining experiences in the country.
The classically trained toque and son of an architect refined
his technique at many of Switzerland's finest hotels. Before
heading off to San Francisco, he earned accolades at Gasthaus
zum Gupf, a country inn in the Swiss Alps.