Award-winning chef Hugh Acheson knows a thing or two about food. Between writing a cookbook, owning three restaurants, and being a judge on the show Top Chef, he’s earned recognition as one of the top chefs of the southeast along with many other awards. Acheson recently sat down with BHG to tell us about his personal style and how he throws a great get-together.
Day job: Chef, restaurateur, cookbook author
Alterego: Top Chef judge
Style is: Curating your environment.
My style is: A cross between organization and comfortable dishevelment.
Style advice: Keep it simple in cooking and design.
I’m most inspired by: Travel, reading.
Favorite source: The local Supermercado or Reed’s Odds & Ends antiques store.
Best recent find: Chicken-motif deviled egg plate.
Best way to spend $50: $30 bottle of Sancerre, $15 in cheese, $5 in bread.
Best way to spend $100: $40 for a canning pot and jars, $10 for sugar and $50 fruit.
Entertaining advice: Prep your meal well and you’ll be much more relaxed.
Favorite party playlist: Waylon Jennings and The Jam (I have very diverse taste)
Party pet peeve: People texting (it’s usually me though, so I need to heed my own advice)
Every gathering should have: Water, preferably sparkling.
Every kitchen should have: A blender.
Stemmed wine glasses or stemless?: Stemmed.
I start my day with: Coffee.
I end my day with: A bourbon or a glass of wine.
I’m happiest when: Hanging with the family and friends.
Secret passion: Improving our community.
Hidden talent: I play a good game of snooker.
Life wouldn’t be as much fun without: Chocolate digestive cookies.
Person you’d most like to cook for you: Richard Olney.
Person you’d most like to cook for: Mark Twain.
Learn more about chef Hugh Acheson in the September issue of BHG available 8/21!
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