Hugh Acheson is a Canadian born Chef and restaurateur who helped redefine modern Southern cuisine by combining rigorous technique with regional, seasonal ingredients. He blends French training, vegetable driven cooking, and Southern tradition into inventive, approachable dishes.
Raised in Ottawa and the American South, Acheson built a career from dishwasher to award winning Chef, author, and television personality. He champions local first, sustainable second, organic third, and is active in food education and anti hunger causes.
Hugh Acheson's Formal Culinary Training
Hugh Acheson’s culinary path started early when he began washing dishes at age 15 in Ottawa. He worked his way through kitchens in Ottawa and Montreal, leaving Concordia University to pursue cooking full time and learning Italian and French techniques in city restaurants.
In the late 1990s Acheson expanded his experience in the United States, working in respected kitchens including positions in San Francisco where he served as Chef de Cuisine and as a Sous Chef under notable chefs. Those experiences sharpened his technique and informed his modern Southern sensibility.
| Born | November 5, 1971 |
|---|---|
| Birthplace | Ottawa, Ontario, Canada |
| Roles | Chef, Restaurateur, Author, Television Personality, Philanthropist |
| Signature Style | Modern Southern cuisine emphasizing seasonal, regional ingredients |
The Fastest Growing
Restaurant & Hospitality Job Platform
Looking for top paid jobs? Or Hiring for your business?
Hugh Acheson Restaurants & Businesses
Acheson established his reputation by opening standout restaurants that married technical skill with Southern ingredients and hospitality.
- Five & Ten (2000) – His first restaurant in Athens, Georgia, known for refined, ingredient forward cooking that earned early acclaim and helped define his voice.
- The National (2007) – A neighborhood spot in Athens focusing on thoughtful plates, local producers, and a community centered dining experience.
- Empire State South (2010) – Located in Atlanta, this larger scale restaurant showcased Acheson’s commitment to vegetable forward menus and approachable, modern Southern fare.
- Cinco y Diez and The Florence – Additional Athens and Atlanta projects that explored regional flavors, Italian influence, and cafe culture.
- Achie's and Ovide – Hotelside concepts including Achie's at The Battery Atlanta and Ovide in Sandestin that blend coastal and Southern influences with hotel dining standards.
Over time Acheson has opened and adapted venues that balance fine technique with relaxed hospitality. Some locations have evolved or closed as projects matured, but his restaurants consistently promoted local sourcing and seasonality.
Hugh Acheson's Other Ventures
Acheson extended his influence beyond restaurants into books, retail, and advocacy.
- Cookbooks: He is the author of several titles including A New Turn in the South, Pick a Pickle, The Broad Fork, The Chef and the Slow Cooker, and Sous Vide: Better Home Cooking. His writing emphasizes technique, vegetables, preservation, and regional reinvention.
- Retail and Cafes: Projects such as Spiller Park Coffee and hotel partnerships bring his food philosophy to different formats.
- Philanthropy: Acheson is active with No Kid Hungry and other food education causes, using his platform to advocate for childhood nutrition and sustainable food systems.
The Fastest Growing
Restaurant & Hospitality Job Platform
Looking for top paid jobs? Or Hiring for your business?
Hugh Acheson Shows
Acheson has been a familiar face on television, blending clear criticism with mentorship and a passion for good technique.
- Top Chef (Judge, Seasons 9 to 13) – Acheson served as a judge and mentor, earning praise for his thoughtful, constructive feedback.
- Top Chef Masters (Competitor) – He competed among established Chefs, showcasing his skills on a national stage.
- Iron Chef Canada (2021) – Named one of the first Canadian Iron Chefs, reflecting his cross border roots and culinary stature.
His television work has helped bring a quietly intellectual approach to cooking to wider audiences while promoting regional Southern cuisine.
Hugh Acheson Awards and Accolades
Acheson’s contributions have been recognized by peers and institutions in both the culinary and publishing worlds.
- James Beard Foundation Awards
- Best Chef Southeast (2012)
- Best American Cookbook for A New Turn in the South (2012)
- Restaurant Recognition
- His restaurants have received national coverage and critical acclaim for elevating Southern cooking with technique and seasonality.
- Media and Industry Honors
- Frequent nominations and features highlighting his role as an influential Chef, author, and teacher.
Hugh Acheson Personal Life
Born in Ottawa and raised across Canada and the United States, Acheson drew from both Northern and Southern influences. Early work in family kitchens and bakeries led him into professional cooking and a lifelong curiosity about ingredients and technique.
Acheson lived for many years in Athens, Georgia, where he raised his two daughters and built his restaurant and civic life. He has been open about balancing family, work, and the responsibilities of running restaurants.
Hugh Acheson Family and Friends
Acheson was married to Mary Koon with whom he has two daughters, Beatrice and Clementine. The couple divorced in 2017 but both remained based in Athens, Georgia for much of their careers. Family and community ties in Athens have been central to Acheson’s life and work.
Throughout his career he has built collaborative relationships with farmers, purveyors, and fellow Chefs, often highlighting those partnerships in menus and public talks.
Hugh Acheson Chef Profile: Conclusion
Hugh Acheson is a Chef who reshaped how cooks think about Southern food by combining classical technique, vegetable focus, and a strict respect for seasonality and place. His restaurants, books, and television presence helped make refined Southern cooking accessible and thoughtful.
Beyond awards and media, Acheson’s lasting impact is his advocacy for local food systems, food education, and a culinary practice that values stewardship as much as flavor. He remains a leading voice in American and Canadian culinary conversations.
Loading comments...