spearheaded the transformation of the restaurant from a French
brasserie to a fine dining destination. Will is also the co-founder of the
Welcome Conference, an annual hospitality-driven event held in
Manhattan that brings together the best minds from the world of
hospitality for a day-long discussion.
Under Humm and Guidara's leadership, Eleven Madison Park
received four stars from the New York Times, earned three Michelin
stars, and was given a coveted spot on the World's 50 Best
Restaurants. The restaurant has also received seven James Beard
Foundation awards, including Outstanding Service and Outstanding
Restaurant in America. At The NoMad, they have received a three-star
review from the New York Times, one Michelin star, and a James
Beard Foundation award. They are also the authors of Eleven Madison
Park: The Cookbook, I Love New York: Ingredients and Recipes, and
The NoMad Cookbook.
Bryce Shuman, originally from Chapel Hill, NC, moved to San
Francisco to hone his skills as a chef. Working first for Wolfgang Puck
at Postrio and then for Stuart Brioza and Nicole Krasinski at Rubicon,
Bryce learned the importance of cooking from the heart–and only with
the greatest possible ingredients. Upon returning to the east coast he
joined Daniel Humm's team at the three Michelin starred restaurant
Eleven Madison Park in New York City. As Executive Chef at Betony,
Bryce has earned three stars from the New York Times, one Michelin
star, and was a 2015 Food & Wine "Best New Chef". When not at
Betony, Bryce likes to collect analog synthesizers, play blues guitar
and take instant photographs with his Polaroid Reporter SE.
Eamon Rockey is a Culinary Institute of America graduate who over
the past decade has worked in service and beverage program
positions at some of New York City's most highly regarded restaurants,
including Aska, Eleven Madison Park, Atera and Gilt. In addition to his
General Manager responsibilities at Betony, Eamon oversees the
restaurant's critically acclaimed cocktail program, which includes his
signature milk punches.
The difference is Gaggenau.
www.gaggenau-usa.com, Instagram (@gaggenauofficial), Pinterest (/gaggenau_ ), Vimeo (/gaggenauofficial)
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