Quotes from Daniel Humm

No tablecloths, silver cutlery, fine porcelain, sommeliers, or deep wine lists - that's fine. But no service or hospitality? That's going too far.

Just as food is a craft, great service is, too. It can take years to perfect the technical aspects of clearing a plate, carving tableside, or pouring wine, and a lifetime to master the emotional elements of service.

You've got to listen to your guests.

I've been playing sports since I was five. For me, there's no happier moment than when I'm out in the woods on a bike or a run. I feel on top of the world, and nothing else makes me feel that way.

I can't hide where I grew up or the flavors I grew up on.

One of my favorite stores in the Old Town is Buchbinderei. It's this tiny stationery shop where the owner, Doris Feldman, makes these beautiful hand-bound notebooks I always buy for gifts.

At the restaurant, we strive to create an excellent experience for our guests, and in the kitchen, we could not do this without having access to the best ingredients, equipment and tools, including Victorinox Cutlery.

It is essential for me to work with tools that are reliable and offer complete functionality, which is why I feel so confident about representing the Victorinox brand.

We can use all the scientific tools, but it will never replace the palate or the talent of the chefs who are in the kitchen.

A cook never knows if the dish he perfected for hours was described properly or if a guest even liked his food. It's hard to spend hours perfecting a dish only to relinquish control. But chefs need to put aside their egos and trust the people serving the food.

I never finished high school. In fact, I hated going to school.

I go to Franny's in Brooklyn a lot. It's just a casual Italian place, but I could eat there every day.

I just really, really love food, so I don't have a favourite. But if I had to pick one to eat every day, it would be Italian. But I also love Chinese and Japanese food.

I would like to know more about how to cook Japanese food. I love it, but don't know much about it.

What people don't think about when they think about New York is this amazing farmland that grows wonderful fruits, vegetables, seafood, game, and fowl just outside of Manhattan.

I think New York is truly unique in its singular combination of the quality of both the talent it attracts and the ingredients it grows. There are plenty of other places in the world with wonderful natural resources, but the people who come here to pursue their passions for food and cooking - they are one of a kind.

Everyone comes to live in New York because they want to achieve something, and for that reason, there's this energy in the city that is just electrifying and inspiring.

People often think of New York as a city, a concrete jungle with soaring skyscrapers and yellow taxis and the bright lights of Times Square. And it is that, in part. But beyond that, it's rolling hills of fruit orchards and fields of grain and ice-cold waters brimming with oysters.

I have been using Victorinox Cutlery since I was a young man, when my parents gave me a block set to properly equip me for my culinary apprenticeship.

At my restaurant, we made a dessert called 'milk and honey.' It's milk ice cream that looks like a snowball, and then you cut into it, and honey runs out.

Biking takes so much time. You need three hours to get in a good ride. In one hour, you can get in a good run.

What I love about Thanksgiving is that it's purely about getting together with friends or family and enjoying food. It's really for everybody, and it doesn't matter where you're from.

When I moved to the United States, I first went to California to be the chef at Campton Place. As much as I loved California, I really missed the seasons. So when I moved to New York, I had that again.

History has long had a wall up between the kitchen and the dining room. Front of house, back of house - one group always wielded more power and influence.