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Rethink Food and Eleven Madison Park’s story began with a shared belief between Founder & CEO, Matt Jozwiak, and Co-Founder, Chef Daniel Humm, that the hospitality industry possessed a unique, untapped power to solve one of our most pressing social challenges: food insecurity.

Our shared vision started with using existing infrastructure of the restaurant world - kitchens, talent, supply chains - to nourish those who were food insecure. By using the universal language of food, our team sought to weave in community care to the day-to-day operations of a restaurant.

Eleven Madison Park became Rethink Food’s first Rethink Certified partner, demonstrating that a world-class kitchen could simultaneously serve guests in a dining room and neighbors in need. Over the course of its history with Rethink Food, Eleven Madison Park has prepared thousands of nutritious, chef-crafted meals for the community as well as donated, fundraised, and hosted events to fuel our mission.

Today, this partnership serves as a constant reminder that our mission is most powerful when it is rooted in the generosity of the people who feed us.

Want to join the mission? Learn more about Rethink Certified and how to get involved on our website: rethinkfood.org/rethink-certified.

It was so great to have @wayne.s.cheng back in the kitchen for his alumni dinner in the studio at @clementebar this week. Wayne is such an amazing talent in omakase and it was so special to have him share the magic he brings to @joji.nyc to The Studio.  

From joining us in 2018 to bringing his own menu inspired by the seasons to guests at Jōji and @martinys_nyc, to now making sushi in our kitchen almost a decade later, it felt like a full circle moment. Wayne, it has been amazing watching your star grow :)We are so proud of all you have accomplished!

It was so great to have @wayne.s.cheng back in the kitchen for his alumni dinner in the studio at @clementebar this week. Wayne is such an amazing talent in omakase and it was so special to have him share the magic he brings to @joji.nyc to The Studio.  

From joining us in 2018 to bringing his own menu inspired by the seasons to guests at Jōji and @martinys_nyc, to now making sushi in our kitchen almost a decade later, it felt like a full circle moment. Wayne, it has been amazing watching your star grow :)We are so proud of all you have accomplished!

@lfcro joined us in 2017 as a Pastry Sous Chef and quickly worked her way up to become our Executive Pastry Chef. Without Laura we wouldn’t have our incredible breads, chocolates, and desserts or the outstanding pastry team she has built with her dedicated leadership.

Two of those team members are Orianna and Pascal who joined us just a few years ago and grown so much in their skills and leadership.

I am so excited to announce both Orianna and Pascal have recently been promoted to the role of pastry chef. Orianna will be leading the team at @hummrestaurant and Pascal will step into the role at EMP. With these promotions, Laura’s role expands into leading pastry across our group.

I’m incredibly proud of everything these chefs have accomplished and I can’t wait to see what comes next. Much love ❤️

@lfcro joined us in 2017 as a Pastry Sous Chef and quickly worked her way up to become our Executive Pastry Chef. Without Laura we wouldn’t have our incredible breads, chocolates, and desserts or the outstanding pastry team she has built with her dedicated leadership.

Two of those team members are Orianna and Pascal who joined us just a few years ago and grown so much in their skills and leadership.

I am so excited to announce both Orianna and Pascal have recently been promoted to the role of pastry chef. Orianna will be leading the team at @hummrestaurant and Pascal will step into the role at EMP. With these promotions, Laura’s role expands into leading pastry across our group.

I’m incredibly proud of everything these chefs have accomplished and I can’t wait to see what comes next. Much love ❤️

@lfcro joined us in 2017 as a Pastry Sous Chef and quickly worked her way up to become our Executive Pastry Chef. Without Laura we wouldn’t have our incredible breads, chocolates, and desserts or the outstanding pastry team she has built with her dedicated leadership.

Two of those team members are Orianna and Pascal who joined us just a few years ago and grown so much in their skills and leadership.

I am so excited to announce both Orianna and Pascal have recently been promoted to the role of pastry chef. Orianna will be leading the team at @hummrestaurant and Pascal will step into the role at EMP. With these promotions, Laura’s role expands into leading pastry across our group.

I’m incredibly proud of everything these chefs have accomplished and I can’t wait to see what comes next. Much love ❤️

@lfcro joined us in 2017 as a Pastry Sous Chef and quickly worked her way up to become our Executive Pastry Chef. Without Laura we wouldn’t have our incredible breads, chocolates, and desserts or the outstanding pastry team she has built with her dedicated leadership.

Two of those team members are Orianna and Pascal who joined us just a few years ago and grown so much in their skills and leadership.

I am so excited to announce both Orianna and Pascal have recently been promoted to the role of pastry chef. Orianna will be leading the team at @hummrestaurant and Pascal will step into the role at EMP. With these promotions, Laura’s role expands into leading pastry across our group.

I’m incredibly proud of everything these chefs have accomplished and I can’t wait to see what comes next. Much love ❤️

Over the weekend, @rodaworld and I had the privilege of sharing Daniel’s Dream with more than 1,000 elementary school students in Los Angeles. Each child left with a donated, signed copy, which made the experience even more special.

Thank you to the teachers who welcomed us, to the students for listening, and to Sharon at @cbwchildrensbooks for helping us with everything. 

We closed the weekend with a reading at the @latimesfob. Sharing this story, and seeing the joy it brought to so many young readers, is something I will carry with me forever.

There are no rules for dreams!

Over the weekend, @rodaworld and I had the privilege of sharing Daniel’s Dream with more than 1,000 elementary school students in Los Angeles. Each child left with a donated, signed copy, which made the experience even more special.

Thank you to the teachers who welcomed us, to the students for listening, and to Sharon at @cbwchildrensbooks for helping us with everything. 

We closed the weekend with a reading at the @latimesfob. Sharing this story, and seeing the joy it brought to so many young readers, is something I will carry with me forever.

There are no rules for dreams!

Over the weekend, @rodaworld and I had the privilege of sharing Daniel’s Dream with more than 1,000 elementary school students in Los Angeles. Each child left with a donated, signed copy, which made the experience even more special.

Thank you to the teachers who welcomed us, to the students for listening, and to Sharon at @cbwchildrensbooks for helping us with everything. 

We closed the weekend with a reading at the @latimesfob. Sharing this story, and seeing the joy it brought to so many young readers, is something I will carry with me forever.

There are no rules for dreams!

Over the weekend, @rodaworld and I had the privilege of sharing Daniel’s Dream with more than 1,000 elementary school students in Los Angeles. Each child left with a donated, signed copy, which made the experience even more special.

Thank you to the teachers who welcomed us, to the students for listening, and to Sharon at @cbwchildrensbooks for helping us with everything. 

We closed the weekend with a reading at the @latimesfob. Sharing this story, and seeing the joy it brought to so many young readers, is something I will carry with me forever.

There are no rules for dreams!

Over the weekend, @rodaworld and I had the privilege of sharing Daniel’s Dream with more than 1,000 elementary school students in Los Angeles. Each child left with a donated, signed copy, which made the experience even more special.

Thank you to the teachers who welcomed us, to the students for listening, and to Sharon at @cbwchildrensbooks for helping us with everything. 

We closed the weekend with a reading at the @latimesfob. Sharing this story, and seeing the joy it brought to so many young readers, is something I will carry with me forever.

There are no rules for dreams!

Over the weekend, @rodaworld and I had the privilege of sharing Daniel’s Dream with more than 1,000 elementary school students in Los Angeles. Each child left with a donated, signed copy, which made the experience even more special.

Thank you to the teachers who welcomed us, to the students for listening, and to Sharon at @cbwchildrensbooks for helping us with everything. 

We closed the weekend with a reading at the @latimesfob. Sharing this story, and seeing the joy it brought to so many young readers, is something I will carry with me forever.

There are no rules for dreams!

Thank you dear @latimesfob for having us! We wrote this for them.
The kids who draw outside the paper.
Our future is in good hands✨

There are no rules for dreams💕

Last night, we gathered at Eleven Madison Park for Rethink Food’s annual gala, and I’m deeply grateful to share that together we raised over $1 million to support the work of building a more equitable and sustainable food system.
It meant so much to welcome Rethink Food and this community of supporters into our home, and to see so many people come together around the belief that food can be a force for dignity, connection, and change.
I’m especially grateful to my dear friend Matt Jozwiak for his vision and leadership. Through Rethink Food, he continues to show what’s possible when compassion, purpose, and action come together to create real change.
Thank you to everyone who joined us and made the evening so special. Your support helps move this mission forward every day. @rethinkfood @elevenmadisonpark 📸 @ultraclay

Last night, we gathered at Eleven Madison Park for Rethink Food’s annual gala, and I’m deeply grateful to share that together we raised over $1 million to support the work of building a more equitable and sustainable food system.
It meant so much to welcome Rethink Food and this community of supporters into our home, and to see so many people come together around the belief that food can be a force for dignity, connection, and change.
I’m especially grateful to my dear friend Matt Jozwiak for his vision and leadership. Through Rethink Food, he continues to show what’s possible when compassion, purpose, and action come together to create real change.
Thank you to everyone who joined us and made the evening so special. Your support helps move this mission forward every day. @rethinkfood @elevenmadisonpark 📸 @ultraclay

Last night, we gathered at Eleven Madison Park for Rethink Food’s annual gala, and I’m deeply grateful to share that together we raised over $1 million to support the work of building a more equitable and sustainable food system.
It meant so much to welcome Rethink Food and this community of supporters into our home, and to see so many people come together around the belief that food can be a force for dignity, connection, and change.
I’m especially grateful to my dear friend Matt Jozwiak for his vision and leadership. Through Rethink Food, he continues to show what’s possible when compassion, purpose, and action come together to create real change.
Thank you to everyone who joined us and made the evening so special. Your support helps move this mission forward every day. @rethinkfood @elevenmadisonpark 📸 @ultraclay

Last night, we gathered at Eleven Madison Park for Rethink Food’s annual gala, and I’m deeply grateful to share that together we raised over $1 million to support the work of building a more equitable and sustainable food system.
It meant so much to welcome Rethink Food and this community of supporters into our home, and to see so many people come together around the belief that food can be a force for dignity, connection, and change.
I’m especially grateful to my dear friend Matt Jozwiak for his vision and leadership. Through Rethink Food, he continues to show what’s possible when compassion, purpose, and action come together to create real change.
Thank you to everyone who joined us and made the evening so special. Your support helps move this mission forward every day. @rethinkfood @elevenmadisonpark 📸 @ultraclay

Last night, we gathered at Eleven Madison Park for Rethink Food’s annual gala, and I’m deeply grateful to share that together we raised over $1 million to support the work of building a more equitable and sustainable food system.
It meant so much to welcome Rethink Food and this community of supporters into our home, and to see so many people come together around the belief that food can be a force for dignity, connection, and change.
I’m especially grateful to my dear friend Matt Jozwiak for his vision and leadership. Through Rethink Food, he continues to show what’s possible when compassion, purpose, and action come together to create real change.
Thank you to everyone who joined us and made the evening so special. Your support helps move this mission forward every day. @rethinkfood @elevenmadisonpark 📸 @ultraclay

Last night, we gathered at Eleven Madison Park for Rethink Food’s annual gala, and I’m deeply grateful to share that together we raised over $1 million to support the work of building a more equitable and sustainable food system.
It meant so much to welcome Rethink Food and this community of supporters into our home, and to see so many people come together around the belief that food can be a force for dignity, connection, and change.
I’m especially grateful to my dear friend Matt Jozwiak for his vision and leadership. Through Rethink Food, he continues to show what’s possible when compassion, purpose, and action come together to create real change.
Thank you to everyone who joined us and made the evening so special. Your support helps move this mission forward every day. @rethinkfood @elevenmadisonpark 📸 @ultraclay

Last night, we gathered at Eleven Madison Park for Rethink Food’s annual gala, and I’m deeply grateful to share that together we raised over $1 million to support the work of building a more equitable and sustainable food system.
It meant so much to welcome Rethink Food and this community of supporters into our home, and to see so many people come together around the belief that food can be a force for dignity, connection, and change.
I’m especially grateful to my dear friend Matt Jozwiak for his vision and leadership. Through Rethink Food, he continues to show what’s possible when compassion, purpose, and action come together to create real change.
Thank you to everyone who joined us and made the evening so special. Your support helps move this mission forward every day. @rethinkfood @elevenmadisonpark 📸 @ultraclay

Last night, we gathered at Eleven Madison Park for Rethink Food’s annual gala, and I’m deeply grateful to share that together we raised over $1 million to support the work of building a more equitable and sustainable food system.
It meant so much to welcome Rethink Food and this community of supporters into our home, and to see so many people come together around the belief that food can be a force for dignity, connection, and change.
I’m especially grateful to my dear friend Matt Jozwiak for his vision and leadership. Through Rethink Food, he continues to show what’s possible when compassion, purpose, and action come together to create real change.
Thank you to everyone who joined us and made the evening so special. Your support helps move this mission forward every day. @rethinkfood @elevenmadisonpark 📸 @ultraclay

Come join us at the LA Times Festival of Books this Saturday4:00pm So grateful and excited to share Daniel’s Dream with you. Sometimes the hardest story of our childhood is the one we look back on and realize that’s what made us who we are 💕Come celebrate the kids who draw outside the lines🎉

It was so nice to spend time with @buddha__lo in the kitchen this week ahead of his alumni dinner at @elevenmadisonpark :)  Hearing him talk about the impact that winning our cook battle had on him, the techniques that have transferred over to the magic he creates at Huso, and the tomato dish he wanted to submit to our menu before he left EMP coming full circle in our kitchen this week — it all makes me so excited for the talent that continues to grow and rise beyond these walls.

Buddha, it has been a joy to watch your journey. From your time with us to @husonyc earning a Michelin star, to your remarkable achievements on Top Chef, and to seeing your family grow with Rebecca and the girls! So much love.

It was so nice to spend time with @buddha__lo in the kitchen this week ahead of his alumni dinner at @elevenmadisonpark :)  Hearing him talk about the impact that winning our cook battle had on him, the techniques that have transferred over to the magic he creates at Huso, and the tomato dish he wanted to submit to our menu before he left EMP coming full circle in our kitchen this week — it all makes me so excited for the talent that continues to grow and rise beyond these walls.

Buddha, it has been a joy to watch your journey. From your time with us to @husonyc earning a Michelin star, to your remarkable achievements on Top Chef, and to seeing your family grow with Rebecca and the girls! So much love.

Legends of the south. Great to be together @hseanbrockSean listening to your knowledge of soul cooking and tasting your food is mind blowing. It’s the most important cuisine in America. I love you man! @hummxcharlestonplace

Meet two culinary visionaries, Daniel Humm and Virgilio Martínez, whose decades-long friendship and shared philosophy have shaped one of gastronomy’s most compelling collaborations.

From the frozen streets of New York City to Peru’s vast, biodiversity-rich landscapes, their worlds converged at Eleven Madison Park, where Amazonian ingredients and even piranhas found their place on the menu.

Both chefs have reached the pinnacle of global dining, with Central and Eleven Madison Park each crowned No.1 on The World’s 50 Best Restaurants list, yet their focus extends far beyond accolades. Sustainability, cultural storytelling and constant reinvention sit at the heart of their craft.

In a collaboration years in the making, their teams exchanged knowledge across continents, blending Peruvian ecosystems with New York sensibilities. The result was a menu where unfamiliar ingredients felt unexpectedly harmonious, and where creativity thrived without compromise.

Beyond the plate, both chefs continue to question their role in a changing world. Through food education, community impact or preserving Indigenous knowledge, they are proving that restaurants can promote real transformation.

Humm says: “There’s something beautifully satisfying in how the dishes work together… these ingredients suddenly don’t feel so foreign anymore.”

Click ‘latest articles’ in the link in bio to read the full story.

#Worlds50Best #50BestRestaurants @danielhumm @elevenmadisonpark @virgiliocentral @centralrest

Meet two culinary visionaries, Daniel Humm and Virgilio Martínez, whose decades-long friendship and shared philosophy have shaped one of gastronomy’s most compelling collaborations.

From the frozen streets of New York City to Peru’s vast, biodiversity-rich landscapes, their worlds converged at Eleven Madison Park, where Amazonian ingredients and even piranhas found their place on the menu.

Both chefs have reached the pinnacle of global dining, with Central and Eleven Madison Park each crowned No.1 on The World’s 50 Best Restaurants list, yet their focus extends far beyond accolades. Sustainability, cultural storytelling and constant reinvention sit at the heart of their craft.

In a collaboration years in the making, their teams exchanged knowledge across continents, blending Peruvian ecosystems with New York sensibilities. The result was a menu where unfamiliar ingredients felt unexpectedly harmonious, and where creativity thrived without compromise.

Beyond the plate, both chefs continue to question their role in a changing world. Through food education, community impact or preserving Indigenous knowledge, they are proving that restaurants can promote real transformation.

Humm says: “There’s something beautifully satisfying in how the dishes work together… these ingredients suddenly don’t feel so foreign anymore.”

Click ‘latest articles’ in the link in bio to read the full story.

#Worlds50Best #50BestRestaurants @danielhumm @elevenmadisonpark @virgiliocentral @centralrest

Meet two culinary visionaries, Daniel Humm and Virgilio Martínez, whose decades-long friendship and shared philosophy have shaped one of gastronomy’s most compelling collaborations.

From the frozen streets of New York City to Peru’s vast, biodiversity-rich landscapes, their worlds converged at Eleven Madison Park, where Amazonian ingredients and even piranhas found their place on the menu.

Both chefs have reached the pinnacle of global dining, with Central and Eleven Madison Park each crowned No.1 on The World’s 50 Best Restaurants list, yet their focus extends far beyond accolades. Sustainability, cultural storytelling and constant reinvention sit at the heart of their craft.

In a collaboration years in the making, their teams exchanged knowledge across continents, blending Peruvian ecosystems with New York sensibilities. The result was a menu where unfamiliar ingredients felt unexpectedly harmonious, and where creativity thrived without compromise.

Beyond the plate, both chefs continue to question their role in a changing world. Through food education, community impact or preserving Indigenous knowledge, they are proving that restaurants can promote real transformation.

Humm says: “There’s something beautifully satisfying in how the dishes work together… these ingredients suddenly don’t feel so foreign anymore.”

Click ‘latest articles’ in the link in bio to read the full story.

#Worlds50Best #50BestRestaurants @danielhumm @elevenmadisonpark @virgiliocentral @centralrest

Meet two culinary visionaries, Daniel Humm and Virgilio Martínez, whose decades-long friendship and shared philosophy have shaped one of gastronomy’s most compelling collaborations.

From the frozen streets of New York City to Peru’s vast, biodiversity-rich landscapes, their worlds converged at Eleven Madison Park, where Amazonian ingredients and even piranhas found their place on the menu.

Both chefs have reached the pinnacle of global dining, with Central and Eleven Madison Park each crowned No.1 on The World’s 50 Best Restaurants list, yet their focus extends far beyond accolades. Sustainability, cultural storytelling and constant reinvention sit at the heart of their craft.

In a collaboration years in the making, their teams exchanged knowledge across continents, blending Peruvian ecosystems with New York sensibilities. The result was a menu where unfamiliar ingredients felt unexpectedly harmonious, and where creativity thrived without compromise.

Beyond the plate, both chefs continue to question their role in a changing world. Through food education, community impact or preserving Indigenous knowledge, they are proving that restaurants can promote real transformation.

Humm says: “There’s something beautifully satisfying in how the dishes work together… these ingredients suddenly don’t feel so foreign anymore.”

Click ‘latest articles’ in the link in bio to read the full story.

#Worlds50Best #50BestRestaurants @danielhumm @elevenmadisonpark @virgiliocentral @centralrest

Meet two culinary visionaries, Daniel Humm and Virgilio Martínez, whose decades-long friendship and shared philosophy have shaped one of gastronomy’s most compelling collaborations.

From the frozen streets of New York City to Peru’s vast, biodiversity-rich landscapes, their worlds converged at Eleven Madison Park, where Amazonian ingredients and even piranhas found their place on the menu.

Both chefs have reached the pinnacle of global dining, with Central and Eleven Madison Park each crowned No.1 on The World’s 50 Best Restaurants list, yet their focus extends far beyond accolades. Sustainability, cultural storytelling and constant reinvention sit at the heart of their craft.

In a collaboration years in the making, their teams exchanged knowledge across continents, blending Peruvian ecosystems with New York sensibilities. The result was a menu where unfamiliar ingredients felt unexpectedly harmonious, and where creativity thrived without compromise.

Beyond the plate, both chefs continue to question their role in a changing world. Through food education, community impact or preserving Indigenous knowledge, they are proving that restaurants can promote real transformation.

Humm says: “There’s something beautifully satisfying in how the dishes work together… these ingredients suddenly don’t feel so foreign anymore.”

Click ‘latest articles’ in the link in bio to read the full story.

#Worlds50Best #50BestRestaurants @danielhumm @elevenmadisonpark @virgiliocentral @centralrest

Meet two culinary visionaries, Daniel Humm and Virgilio Martínez, whose decades-long friendship and shared philosophy have shaped one of gastronomy’s most compelling collaborations.

From the frozen streets of New York City to Peru’s vast, biodiversity-rich landscapes, their worlds converged at Eleven Madison Park, where Amazonian ingredients and even piranhas found their place on the menu.

Both chefs have reached the pinnacle of global dining, with Central and Eleven Madison Park each crowned No.1 on The World’s 50 Best Restaurants list, yet their focus extends far beyond accolades. Sustainability, cultural storytelling and constant reinvention sit at the heart of their craft.

In a collaboration years in the making, their teams exchanged knowledge across continents, blending Peruvian ecosystems with New York sensibilities. The result was a menu where unfamiliar ingredients felt unexpectedly harmonious, and where creativity thrived without compromise.

Beyond the plate, both chefs continue to question their role in a changing world. Through food education, community impact or preserving Indigenous knowledge, they are proving that restaurants can promote real transformation.

Humm says: “There’s something beautifully satisfying in how the dishes work together… these ingredients suddenly don’t feel so foreign anymore.”

Click ‘latest articles’ in the link in bio to read the full story.

#Worlds50Best #50BestRestaurants @danielhumm @elevenmadisonpark @virgiliocentral @centralrest

@hummrestaurant opens in the West Village this fall. I am so excited to share it with you.

Last night, we had the honor of welcoming back Chef @reyylopez for the first Alumni Dinner of our 2026 series.⁠
⁠
Rey worked with us from 2017 through our closure during the pandemic. He was among the first to return, helping to begin our work with @rethinkfood, and later played an integral role in reopening the restaurant with our first fully plant-based menus. Today, he is the head chef of @kol.restaurant in London, where he explores Mexican culinary traditions through a distinctly British lens.⁠
⁠
It meant a lot to have him back in our kitchen, cooking alongside our team once again.⁠
⁠
Our Alumni Series is a chance to reconnect with those who have been part of our story and to celebrate the paths they’ve gone on to shape — welcoming them back to share their own menus, often alongside former colleagues and friends.⁠
⁠
Up next, we’re honored to welcome Chef Buddha Lo of Huso.

Last night, we had the honor of welcoming back Chef @reyylopez for the first Alumni Dinner of our 2026 series.⁠
⁠
Rey worked with us from 2017 through our closure during the pandemic. He was among the first to return, helping to begin our work with @rethinkfood, and later played an integral role in reopening the restaurant with our first fully plant-based menus. Today, he is the head chef of @kol.restaurant in London, where he explores Mexican culinary traditions through a distinctly British lens.⁠
⁠
It meant a lot to have him back in our kitchen, cooking alongside our team once again.⁠
⁠
Our Alumni Series is a chance to reconnect with those who have been part of our story and to celebrate the paths they’ve gone on to shape — welcoming them back to share their own menus, often alongside former colleagues and friends.⁠
⁠
Up next, we’re honored to welcome Chef Buddha Lo of Huso.