Mastermind behind New York's Eleven Madison Park and NoMad, Daniel Humm has stepped across the Atlantic to take over at Claridge's, where he shall be looking to showcase the same talents which saw his Eleven Madison Park restaurant previously top the list of the World's 50 Best Restaurants.
The restaurant itself is to be named Davies and Brook, after the two streets upon which the hotel resides upon, and shall be designed by Brad Cloepfil of Allied Works; having recently concluded a redesign of Eleven Madison Park in New York.
Former Chef de Cuisine at Eleven Madison Park, Dimitri Magi, shall join as the Executive Chef at Claridge's; a statement of intent as Humm looks to unveil a fine dining experience which embraces its heritage within the context of contemporary sensibilities.
The à la carte offering will be three courses for £72, four for £96 and a tasting menu of £145. A series of dishes have already been revealed, including the likes of Black Cod roasted with Napa Cabbage, Miso, and Kohlrabi, as well as Beef Short Rib braised and Grilled with Endive and Fermented Mint.
Humm said of the venture: "Having the opportunity to bring our cuisine and hospitality to the most storied hotel in the world is really a remarkable feeling and a dream come true" said Daniel. "But on a more personal level, this is my first time opening a restaurant in Europe, a place I left so many years ago to forge a career in America. Most people don't know this, but I even worked at Claridge's when I was 15 years only and it left an indelible mark on me. Claridge's has always been a place I've felt connected to, so being able to come full circle Is really emotional and exciting – it feels likes coming home."