CAMPTON PLACE | San Francisco
From the moment he arrived at San Francisco’s Campton Place Restaurant in May 2003, Executive Chef Daniel Humm drew attention and admiration for his innovative style of refined, contemporary French cuisine. Only four months after he took the helm, the San Francisco Chronicle awarded Campton Place the highest possible rating for a new chef. In September 2005, the restaurant achieved the paper’s highest rating, Four Stars. In the review, Michael Bauer, the San Francisco Chronicle’s executive food and wine editor, called Chef Humm “the brightest star to land in Northern California since Thomas Keller opened the French Laundry in Yountville.”
"I am not trying to invent new flavor combinations, but instead take traditional combinations and present them in different ways,” Humm explains. This philosophy is beautifully illustrated in a Soup of Garden Peas with Chanterelles and Mint; the silky smooth texture of pureed peas, perfumed with the classic flavor of mint gets a nut-like boost from the aromatic and tender chanterelles.
Humm’s contemporary European cooking is strongly rooted in Provence with an emphasis on purity, simplicity and the flavors of that region. Favoring techniques that express the distinct flavor of each ingredient, his presentations are a feast for the eye. Together with Sommelier John Ragan, Chef Humm has created a remarkable food and wine program that finds its perfect complement in the modern elegance of the dining room at Campton Place.
Daniel Humm’s architect father hoped his son would follow in his footsteps, but Daniel applied his inherited sense of design and structure to his passion for cooking. Humm’s classical European training started at the age of fourteen with a three-year culinary apprenticeship. He built on this experience, working at many of Switzerland’s finest five-star hotels, including a position as Chef Hors d’oeuvrier and Chef Rotisseur at Zurich’s Hotel Baur au Lac.
The Swiss-born Humm took his first executive chef position at Gasthaus zum Gupf, located near the medieval university town of St. Gallen in the Swiss Alps. There he earned a Michelin Star and was named “Culinary Discovery in Switzerland 2002” by Gault Millau.
Chef Humm also worked for the famed Restaurant Pont de Brent, a Michelin three-star restaurant in Montreux, under Chef G. Rabaey. Humm remarks, “Chef Rabaey is one of the great European chefs. He taught me discipline and how to be truly creative with a foundation of solid culinary skills.”
In addition to the San Francisco Chronicle’s Four Star rating, Chef Humm has received a continuing series of accolades. In February 2004, the San Francisco Chronicle named him a 2004 Rising Star Chef. The James Beard Foundation nominated Chef Humm for its Rising Star Chef award in both 2004 and 2005. Food & Wine magazine named him one of Best New Chefs 2005. Humm is one of only ten chefs in the country to receive this prestigious award each year, and he now shares this distinctive recognition with past winners, culinary superstars such as Thomas Keller, Todd English, and Daniel Boulud. The winners are chosen, Food & Wine Editor in Chief Dana Cowin says, because their ideas “are truly inspired and their execution is masterful.” In Fall 2005, Chef Humm received a Rising Star Award from culinary insider magazine StarChefs.com. Twenty of the country’s most influential chefs recommend the candidates for the award. “Rising Stars are the future leaders of the culinary industry,” said Antoinette Bruno, StarChefs.com editor-in-chief.
A San Francisco favorite for almost two decades and now a Four Star destination with Chef Daniel Humm, Campton Place Restaurant is located in the Campton Place Hotel, just steps away from Union Square.