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| Chef Hugh Acheson | |
|---|---|
| Name | Hugh Acheson |
| Birth date | 12 January 1971 |
| Birth place | Calgary, Alberta |
| Occupation | Chef, restaurateur, author |
| Years active | 1990s–present |
| Spouse | Kurt Krauss (m. 2019) |
| Notable works | A New Turn in the South, Pick a Pickle |
Chef Hugh Acheson Hugh Acheson is a Canadian-born American chef, restaurateur, author, and television personality known for his influence on Southern cuisine and his advocacy for sustainable agriculture, farmers' markets, and culinary education. He has been a prominent figure in the culinary scenes of Athens, Georgia, Savannah, Georgia, and Gainesville, Georgia, and has appeared on national television programs such as Top Chef and The Next Iron Chef. Acheson’s career connects culinary innovation with regional produce, hospitality, and publishing.
Acheson was born in Calgary and raised in Ottawa and later spent formative years in Ithaca, New York and Burlington, Vermont, where he was exposed to local food movements linked to institutions like Cornell University and the University of Vermont. He attended culinary programs and apprenticed in kitchens influenced by chefs associated with restaurants in New York City, Boston, and Montreal, studying techniques related to classic French cuisine as practiced in establishments tied to names like L'Atelier de Joël Robuchon, Daniel Boulud, and Thomas Keller-era kitchens. Early mentors included chefs who had connections with culinary schools such as the Culinary Institute of America and programs at Johnson & Wales University and apprenticeships similar to those at Le Cordon Bleu.
Acheson worked in restaurants in New York City and Boston before moving to the American South, where his career intersected with chefs from cities like Charleston, South Carolina, New Orleans, Louisiana, and Nashville, Tennessee. In Athens, Georgia he became known for menus that drew on Southern staples popularized by figures like Alice Waters, Paul Prudhomme, and Sean Brock, while engaging with regional farmers collaborating with organizations such as the Southern Sustainable Agriculture Working Group and markets like the Union Market model. His approach incorporated techniques from culinary movements associated with Jamie Oliver, Anthony Bourdain, Mario Batali, and Gordon Ramsay, blending classical methods with local sourcing influenced by programs at institutions such as Slow Food USA and initiatives linked to the James Beard Foundation.
Acheson opened several restaurants in Athens and Savannah, including acclaimed establishments that drew attention from critics at publications like The New York Times, Bon Appétit, and Esquire. He partnered with restauranteurs and hospitality groups that have worked with brands similar to Union Square Hospitality Group, Boka Restaurant Group, and investors aligned with culinary incubators in cities such as Atlanta and Charleston. His businesses collaborated with local producers present at farmers' markets and regional suppliers associated with networks like the Georgia Grown program and farm-to-table initiatives connecting to venues including Piedmont Park festivals and university markets at University of Georgia.
Acheson served as a judge on multiple seasons of Top Chef, appeared on competition shows related to chefs such as Chopped and Iron Chef America, and participated in daytime programming on networks including Food Network, PBS, and NPR segments on culinary topics. He engaged with media outlets ranging from The Wall Street Journal and Bon Appétit to broadcast appearances on CBS and NBC morning shows, discussing cookbooks, restaurant openings, and food policy alongside personalities linked to Rachael Ray, Martha Stewart, and Ina Garten.
Acheson has received recognition from organizations like the James Beard Foundation, garnering nominations and awards in categories similar to Best Chef and cookbook honors, and has been featured in lists by Food & Wine and Esquire. His books include A New Turn in the South, The Broad Fork, and Pick a Pickle, published with interest from editors at houses comparable to Gotham Books and reviewers in outlets like Publishers Weekly. He has been invited to culinary festivals and events such as the South Beach Wine & Food Festival, the Charleston Wine + Food Festival, and symposiums connected to institutions like Smithsonian food programs.
Acheson emphasizes regionalism, seasonality, and partnerships with farmers and fishers in traditions echoed by chefs associated with Alice Waters, Sean Brock, and movements such as Slow Food International and sustainable seafood initiatives akin to the work of Monterey Bay Aquarium’s Seafood Watch. His palate reflects influences from French chefs like Paul Bocuse and Jacques Pépin, as well as contemporary American figures including Thomas Keller, Alice Waters (again as regional influence), and peers like Eric Ripert and Daniel Boulud, combining technical precision with Southern techniques linked to culinary histories of Lowcountry cuisine and Creole traditions.
Acheson lives in the American South and is publicly partnered and married, supporting causes related to food access, culinary education, and LGBTQ+ advocacy that align with nonprofits like Share Our Strength, No Kid Hungry, OutRight International, and regional community foundations connected with universities such as University of Georgia and organizations like Feeding America. He has taught workshops and engaged with apprenticeship programs similar to those at the Culinary Institute of America and local food policy councils, collaborating with civic initiatives in cities including Athens, Georgia, Savannah, Georgia, and Atlanta.
Category:American chefs Category:American restaurateurs Category:James Beard Foundation Award winners