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RISING CHEFS 2004

Age: 28
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)

We've 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 new Campton 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.
RESTAURANT AWARDS 2014

Check out the 2014 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.