Daniel Humm: "Our industry now hangs on a thread"

Daniel Humm: "Our industry now hangs on a thread"
09 April, 2020

Photo Davies & Brook

Humm won’t be drawn on whether fine dining will bounce back from this catastrophy, instead he offers an uncertain vision of the immediate future for restaurants.

“I hope we can open our doors again, but the world is changing very quickly. I don’t know if it will ever be the same. I don’t know what fine dining means. I don’t know what luxury means. Our restaurants rely on a lot of travelers coming from around the world, but are we going to be traveling in six months?”

On setting up his EMP as community kitchen, Humm is unsure as to whether it is the right thing to do. He, like many has been touched by personal loss because of the Coronavirus, having lost his close friend chef Floyd Cardoz.

“I don’t know what the right thing to do is. No one does. Before we set the community kitchen up, I was [on my way] to visit a soup kitchen at the Naval Yard to see how they were doing it, and I learned of the passing of my friend, chef Floyd Cardoz [of Paowalla and Tabla]. I was in shock. But then I got to the soup kitchen and it felt good to see people working.”

The restaurant industry has never seen anything like this. It is facing an uncertain future and even the industry’s stellar names are feeling the pressure and unsure of what is to come.

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