Executive Chef Daniel Humm made an instant impact on the San Francisco restaurant scene when he brought his new style of refined, modern French cuisine to Campton Place in May 2003. Only a few months later, in September, the San Francisco Chronicle awarded Campton Place its highest possible rating for a new chef. Michael Bauer, San FranciscoChronicle executive food and wine editor, called Chef Humm a “miracle worker” who “…challenged the status quo and lifted the bar with his contemporary brand of European cuisine.” - camptonplace.com