Title:Contributing WriterLocation:Athens, GeorgiaExpertise:Southern cuisine, cookbooks, television presentationHugh Acheson is a James Beard Award–winning Canadian chef and television personality based in Georgia. Hugh began working in kitchens as a dishwasher at the age of 15 and studied under Rob MacDonald, Mike Fennelly and Gary Danko. Hugh’s restaurants include Five & Ten, The National, Empire State South, The Florence, Ovide and By George. His cookbooks includeA New Turn in the South,The Chef and the Slow Cooker,The Broad ForkandPick a Pickle. He has been a regular judge onTop Chefand competed inTop Chef Masters, and he was an Iron Chef onIron Chef Canada.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterLocation:Athens, GeorgiaExpertise:Southern cuisine, cookbooks, television presentation
Title:Contributing Writer
Location:Athens, Georgia
Expertise:Southern cuisine, cookbooks, television presentation
Hugh Acheson is a James Beard Award–winning Canadian chef and television personality based in Georgia. Hugh began working in kitchens as a dishwasher at the age of 15 and studied under Rob MacDonald, Mike Fennelly and Gary Danko. Hugh’s restaurants include Five & Ten, The National, Empire State South, The Florence, Ovide and By George. His cookbooks includeA New Turn in the South,The Chef and the Slow Cooker,The Broad ForkandPick a Pickle. He has been a regular judge onTop Chefand competed inTop Chef Masters, and he was an Iron Chef onIron Chef Canada.
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
