Quotes from Daniel Humm

I grew up in Zurich until I was 12, and I've always come to Vorderer Sternen for a sausage, a hunk of bread, and some mustard.

When you look at a kitchen, you tend to see that the people who are doing really well are those who have worked with the same chef or stayed in one restaurant for a significant amount of time.

I love New York, where I live - it's the best city in the world. Nowhere in the world do you have so many nationalities that are actually mixed together - it's so multicultural.

H. Schwarzenbach is a very traditional place. The store opened in the late 1800s, importing specialty items from all over the world. It was curated before we even used that word.

Over the years, I've found myself drawn more and more to simpler meals, to dishes that are focused, and to experiences that strip away the excess.

Even if you are vegetarian, you do want to have a stuffing for Thanksgiving. The stuffing is not so much about the vegetables, but it's very unique to the season.

I love eggs. Eggs are probably one of the most versatile things we work with.

We use many expressions of fennel: blended with potato, it's an earthy, rich puree; the raw fronds add a fresh, green note; and the braised version gives it a luscious, home-cooked feel, something people can connect to - you need that in any dish.

My dad was not happy about my not becoming an architect like him.

I have fallen in love with granola, in life and at work. I exercise every morning, and then I have a monstrous day in front of me. Granola gives me energy. It's quick, tasty, and healthy.

I try to run so I can eat anything I want. I feel it's a luxury to be able to splurge on something like foie gras and not have to think about it.

As people move further away from a meat-based diet, I think the focus will shift to using grains as the central focus of our food supply.