Most chefs choose to scrap menus, change business partners, and generally turn their professional lives upside down in times of crisis or economic distress. But with Daniel Humm it seems to be the other way around. Since arriving at Eleven Madison Park seven years ago, the talented Swiss chef has earned many awards (a James Beard, for one), accumulated countless stars (from Michelin, among others), and won rave reviews from an array of normally grumpy critics (including this one, who named Eleven Madison the best restaurant in the city last year). During the course of this meteoric rise, Humm has also helped engineer the slightly awkward purchase of Eleven Madison from his former boss, Danny Meyer. He’s reinvented his own cooking style numerous times (from Continental French to haute locavore) and, as the old haute cuisine model has collapsed (along with the economy), he’s come up with radical menu concepts like the famous “grid,” which encouraged diners to build their dinner around specific ingredients instead of predetermined recipes.