Edouard Loubet

It was at Moulin de Lourmarin that twenty-four year-old Edouard Loubet received his first Michelin star, making him the youngest chef to ever receive this honor in France. He quickly received his second, and then third stars soon after. In 2007, the restaurant and its three stars were transferred to La Bastide de Capelongue. Here, Edouard Loubet became a Grand Chef Relais & Château, received his fifth toque and a score of 18/20 from Gault & Millau, and was titled “Chef of the Year” in 2011.

“In each dish, I aspire to reveal the most authentically-flavored ingredients in order to revive recognizable tastes and memories from my childhood.” This quote embodies the essence of Loubet’s cuisine: one part reveals his childhood Savoie roots, while the other shows his love of Provence. Loubet draws inspiration from each moment in life, creating and imagining each dish to be sensitive, generous, and full of emotion. Living around and in nature, Chef knows that the best products are the most simples ones; those that you find walking along a country path, in the hills of Luberon, in his kitchen garden, or at local markets. 

He especially enjoys working with herbs, plants and vegetables in their entirety: buds, bark, leaves, flowers, and roots—“the taste comes from the inside.” Following this nature-centric philosophy, Loubet shares a secret with us: “Listen to nature; it is characterized by spontaneity and harmony.”

Provence produces a rich bounty of these ingredients with its exceptional climate and well-marked seasons. In Luberon, they count 6 seasons total around which La Bastide’s menus rotate: one winter and summer, two springs and two autumns.

Gregory Stawowy & Yun Young Lee

Gregory Stawowy was raised in Burgundy by his mother and grandmother. The family moved around to several different regions of France before settling down in La Rochelle. It was there, at the hotel school of La Rochelle, that he began his professional career at fifteen years old. Between 1994 and 1996, Stawowy interned with Mr. Richard Coutanceau, who helped him receive his “CAP de Cuisine,” a culinary diploma certifying professional-level aptitude for cuisine. In 1998, Stawowy ambitiously sent his resume to Restaurant le Louis XV in Monaco, a three-star Michelin restaurant, and he was awarded a place in Alain Ducasse’s company. He spent two years working at the restaurant and refers to his time there as “one of the most memorable gastronomic experiences” of his life.

He then helped Pierre Gagnaire open a restaurant, where he learned about the process of an opening, and expanded his ability to organize and create new dishes, tastes and textures. The restaurant received a Michelin star. In 2005, Stawowy moved to New York where he met the great Daniel Boulud. He was fascinated by the incredible energy and non stop movement at DANIEL, whose convivial and generous spirit rubbed off on Stawowy and he soon joined DANIEL as Sous Chef. In 2007, he was promoted to executive sous chef in the company, and his hard work helped the restaurant achieve the highest honor an American restaurant can receive: they were ranked the eighth best restaurant in the world in 2010, received four stars from the New York Times, and three Michelin stars.

Stawowy met his future wife, Yun Young Lee, in the kitchens of Daniel Boulud. She successfully positioned herself to junior sous-chef and upon returning to France with Gregory in 2012, worked in the kitchens of La Scène in the Prince de Galles hotel in Paris. They received their first Michelin star in February 2015. In the autumn of 2015, Gregory and Yun moved to Lyon to open Le Suprême with the help and support of their culinary mentors and friends Daniel Boulud and Daniel Johnnes. The restaurant opened its doors on October 6, 2015 and is becoming a very sought-after table in Lyon.

Daniel Humm

Daniel Humm is the chef/co-owner of Eleven Madison Park and The NoMad and NoMad Bar at The NoMad Hotel. His cuisine is focused on the locally sourced ingredients of New York, with an emphasis on simplicity, purity, and seasonal flavors.

A native of Switzerland, he was exposed to food at a very young age, and began working in kitchens at the age of 14. From there he spent time in some of the finest Swiss hotels and restaurants before earning his first Michelin star at the age of 24. In 2003, Daniel moved to the United States to become the executive chef at Campton Place in San Francisco, where he received four stars from the San Francisco Chronicle. Three years later, he moved to New York to become the executive chef at Eleven Madison Park.

Over the course of Daniel's tenure, he and Eleven Madison Park have received numerous accolades, including four stars from The New York Times, six James Beard Foundation Awards (including Outstanding Chef and Outstanding Restaurant in America), three Michelin Stars, and a top spot on the San Pellegrino list of the World's 50 Best Restaurants. In 2011, Daniel and partner Will Guidara purchased Eleven Madison Park from Union Square Hospitality Group, and the following year also opened the critically acclaimed NoMad. Since its opening, The NoMad has garnered three stars fromThe New York Times, one Michelin Star, and a James Beard Foundation Award.

Together with Will, he is the author of Eleven Madison Park: The CookbookI Love New York: Ingredients and Recipes, and The NoMad Cookbook .