Hugh Acheson

The Climb

Concordia University is the academic marker in Hugh Acheson’s record, but the working education starts in the dish pit. At Bank Street Café in Ottawa, Ontario, Canada, he began as a dishwasher, then moved through restaurant work in Ottawa, Ontario, Canada and in Italian restaurants in Montreal, Quebec, Canada. Command came in stages. By 1994, he was chef/manager at Café Henry Burger in Ottawa, Ontario, Canada. From there, the line ran through head chef and manager at Last Resort Grill in Athens, Georgia, USA, restaurant employee at Mecca in San Francisco, California, USA, and sous chef at Gary Danko in San Francisco, California, USA. The progression shows a kitchen career built by responsibility added one step at a time, with each room asking for more control and a wider read on service. Ownership, media, and judging expanded that base rather than replacing it. Hugh Acheson became owner at Empire State South in Atlanta, Georgia, USA (2010–2023), owner at Cinco y Diez in Athens, Georgia, USA (2014), owner at The Florence in Savannah, Georgia, USA (2014–2017), co-owner at Spiller Park in Ponce City Market, Atlanta, Georgia, USA (from 2015), and owner at Achie's in The Omni Hotel at The Battery Atlanta, Georgia, USA (2018). He also worked on camera as host and judge at Battle of the Sous Chefs (from 2013) and judge at Wall of Chefs (from 2020). Today, Hugh is owner of Five and Ten (since 2000), owner of The National (since 2007), owner of Ovide (since 2021), judge of Top Chef (since 2011), and judge of MasterChef Canada (since 2025).

Today

He is also a judge on Top Chef and an Iron Chef on Iron Chef Canada. Asked how he manages the demands, he says, “I hire well, trust my assistant and try to get lots of sleep.”

Signature

Hugh's signature dishes include farm egg, Kimchi-Creamed Collard Greens, and Spice-Roasted Duck. The list reads like a working shorthand for the cooking: ingredient-led, balanced, and built to hold both comfort and precision without overexplaining itself.

In Their Words “I hire well, trust my assistant and try to get lots of sleep.”

Recognition

Hugh Acheson has received James Beard Award, Best Cookbook in the field of American Cooking (2012). Hugh's honors include Best Chefs: Southeast, Best American Cookbook (A New Turn in the South: Southern Flavors Reinvented for Your Kitchen) (2012), and Best New Chef (2002).