Three Michelin-starred New York restaurant Eleven Madison Park has been turned into a commissary kitchen to help feed frontline workers during the Covid-19 crisis.
Head chef Daniel Humm revealed the news on Instagram last night, having shut the restaurant on 21 March in line with government guidelines.
Humm has teamed up with Rethink Food NYC to turn Eleven Madison Park into a commissary kitchen with the goal of producing thousands of meals each day to feed frontline workers and those “deeply affected” by the coronavirus crisis.
Rethink Food NYC has partnered with American Express to help fund the project.
“I’ve been struggling with what to do since we closed our doors. All of our worlds have been turned upside down. We need to protect each other and the vulnerable,” Humm wrote in the post.
“I need to help New York City, even if I can help just a little bit – it’s given so much to me. We are blessed to have a spacious restaurant and kitchen, and we have a team that is looking to work, to cook.
“The city needs food to help those in need. I believe the storm is coming, and will be for some time, and if we can do just a little something, these dark days can be just a bit brighter.” The project began yesterday and will continue throughout the pandemic.
In 2017 Eleven Madison Park was voted the world’s best restaurant. Swiss-born Humm won his first Michelin star aged just 24. He became executive chef at EMP in 2006 when the restaurant was still owned by Danny Meyer.
Last summer, Humm parted ways with his long-term business partner, Will Guidara. In December Humm opened his first London restaurant, Davies and Brook, inside Claridge’s hotel in Mayfair, which has received rave reviews.
