By:  Don Driggers

Eleven Madison Park’s vegan-cuisine chef Daniel Humm is out — and Jean-Georges Vongerichten is probably in — at L&L Holding Company’s nearly completed tower at East 54th Street, The NY Post reported.

The famous restaurant made headlines last year when they switched to a meatless, all plant menu, as the concept of abandoning meat over “global warming” continues to proliferate.

Ken Griffin’s hedge fund Citadel is the anchor tenant at 425 Park, with 331,800 square feet in the 670,000 square-foot, 47-story tower — which is the first full-block office development to go up on the avenue in more than a half century, NY Post reported.

Daniel Humm was planning on serving up his plant-based menu at the new tower, but it looks like French restaurateur will be moving into the anticipated East 54th St location.

Jean-Georges Vongerichten commands restaurants in Miami Beach, Las Vegas, London, Paris, Shanghai, and Tokyo, as well as New York’s Jean-George’s restaurant and Tangará Jean Georges in São Paulo’s luxurious Palácio Tangará, by Oetker Collection. He is also the head chef of Eden Rock, St Barths. Vongerichten is the author of five cookbooks, two with Mark Bittman.

TJV News reported last May:

“Americans may have to cut their red meat consumption by a whopping 90 percent and cut their consumption of other animal-based foods in half. Gradually making those changes by 2030 could see diet-related greenhouse gas emissions reduced by 50 percent” according to a study by Michigan University’s Center for Sustainable Systems.

To do that, it would require Americans to only consume about four pounds of red meat per year, or 0.18 ounces per day. It equates to consuming roughly one average sized burger per month.

NY Post reported last May:

“Eleven Madison Park, one of the city’s priciest restaurants, is betting the farm — and seeds, roots, and fungi — on an all-vegan menu when it reopens on June 10”,

Swiss chef/co-owner Daniel Humm of Eleven Madison Park says the menu will be 100 percent “plant-based.”. He told the NY Post:

“We realized that not only has the world changed but that we have changed as well . . . it was becoming ever clearer that the current food system is simply not sustainable in so many way, I would tell you it would be a lot easier to reopen the restaurant we had before. This is a scary thing for us. But it’s crystal clear that the food system — the way we produce food, eat food — so many aspects are broken. t’s time to show a plant-based way forward that’s creative, delicious, and luxurious.”