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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
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.


GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.