Daniel Humm

Daniel Humm


Chef & Owner at Make It Nice


The most important lesson I’ve learned, which I continually remind myself to practice, is to be patient. Perfecting any skill takes time and doesn’t develop overnight. I had to work for many years, under various mentors, to be in a place where I could run my own kitchen, and eventually my own company.


JAMES BEARD FOUNDATION AWARD
EXPERIENCE
The people who have done in the best in our company are the ones who have remained patient, and have steadily focused on achieving their long-term goals.
I want our team members to be humble, good people who are excited about their specific role in the restaurant. If someone isn’t the most skilled at a task, we can always teach them how to perform the specific function. We look for the intangible qualities in a person, rather than a specific skillset.
I am constantly looking to build the next generation of leaders. I believe in constant, gentle pressure and try to push my team to do things that they themselves wouldn’t think they are capable of achieving. I still benefit from the incredible mentors I've met throughout my career.
I approach each day with the mentality of a student and look at each moment as an opportunity to learn something new. Whether its art, architecture, music, or a new culinary technique, there are so many things in the world that offer up inspiration.
If we start with the best, and don’t cut corners in any aspect of our company, everyone internally and externally comes to understand what we stand for as a company.

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James Beard Award