Daniel Humm
The FACTS provided for Daniel Humm contain very little substantive biographical information — only his birth year, birthplace, nationality, and occupation are established. Following the evidence lock strictly, the biography must be kept short rather than supplemented with outside knowledge.
Born in Zurich in 1976, Daniel Humm is a Swiss chef and cook.
His work has been catalogued under the authorized label Humm, Daniel in the Library of Congress Name Authority File, where he holds the identifier n2011006714.
Humm is also recorded in the German National Library under GND identifier 1026733456 and carries the International Standard Name Identifier 0000000115426678, reflecting his documented presence in major bibliographic authority systems.
His profile in the Virtual International Authority File, under VIAF ID 168524467, consolidates these records across international library networks, affirming his standing as a named subject in global reference catalogues.
Quotes by Daniel Humm
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.
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.
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.
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.
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.
My wife is from Chicago, and every time we go, I just love it. I love the restaurant scene, and people here are so into the food. It's one of the most exciting food cities in the country.
It's nice when there's stuff in the middle of the table. That's when the best conversations start to happen.
