Hugh was born and raised in Ottawa, Canada and started working in restaurants at the age of 15. Today, Hugh has spent almost 15 years cooking food inspired by the Southern United States. Five & Ten is Hugh’s flagship restaurant, started from scratch in 2000. “The menu,” says Hugh, “has always been an open interpretation of Southern food, melding Georgia cookery with French and Italian influences I learned growing up. It’s been a very fun restaurant over the years.”
Acheson’s fresh approach to Southern food has earned him a great deal of recognition including Food & Wine’s Best New Chef (2002), the Atlanta Journal Constitution Restaurant of the Year (2007), a James Beard winner for Best Chef Southeast in 2012, a 2007 Rising Star and 2012 winner of the Mentor Chef award from StarChefs.com.
In 2012, the James Beard Foundation awarded Hugh’s first cookbook A New Turn in the South: Southern Flavors Reinvented for Your Kitchen, published by Clarkson Potter, Best Cookbook in the field of American Cooking.
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