Initially that put Humm in charge of EMP, Davies and Brook, and the Make It Nice group, which is now planning a new Manhattan restaurant at 425 Park Avenue; in late January, Humm withdrew from NoMad, ceding operations to his former hotel partners. Onwuachi first met Humm as a dazzled student at the Culinary Institute of America, and when he got a job with him, followed his advice about being a chef. Jordan and Onwuachi managed to support themselves working for chefs like Thomas Keller and Humm, and found enough money for their own restaurants. At Davies and Brook, clockwise from bottom left: caviar and accompaniments; Humm, bent over at left, mingles with dinner guests; a chef plates scallop-butter; a black cod preparation; a maple old-fashioned cocktail. [Extracted from the article]
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