Hugo is the Chef/Co-Founder of The Kitchen. Born in England, Hugo grew up eating whatever food his mother picked up that day. Sometimes it was just ‘a bit of kale from our garden’, other times it was ‘a slowly simmered leg of lamb from the nearby butcher’. Either way, it was always fresh and represented the best of the area.
Hugo moved to London to pursue a career in food. After graduating from Leith’s School of Food and Wine, Hugo then joined The River Cafe, one of London’s landmark restaurants. Moving between the dining room and the kitchen, Hugo worked with such cooking greats as Ruth Rodgers, Rose Gray, and Jamie Oliver.
When not cooking, Hugo spends his days working with local farmers, purveyors, activists, and colleagues who share his philosophy for creating simple and local food.
Over the past seven plus years, Hugo has culled a network of professionals who have been instrumental in making The Kitchen a world-class community bistro.
Today, The Kitchen is a bustling restaurant that balances mindful eco-practices with inspired, flavorful dishes. The New York Times, Food & Wine, James Beard Foundation, Wine Spectator, and Eco-cycle have all recognized the Kitchen’s efforts.
Hugo and his twin boys can often be seen enjoying weekend brunch at The Kitchen Boulder.