Hugh Acheson is the chef/partner of the restaurants Five & Ten, The National, and Empire State South, named restaurant of the year by Atlanta magazine.
He is winner of two James Beard Awards for Best Chef Southeast and Best American Cookbook, has been featured in numerous food and wine publications, and appeared on Bravo’s Top Chef as a judge.
Hugh is the author of The Broad Fork, A New Turn in the South, Pick a Pickle, and The Chef and the Slow Cooker. He lives in Athens, Georgia.
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