• Hugh Acheson, nominated for James Beard 'Best Chef Southeast' Award (2007, 2008, 2009, 2010)
• Winner, Most Appropriate Chef's Tattoo, Gourmet magazine (October 2009)
• Reader’s Choice Chef of the Year, Athens Banner-Herald Athens, Ga. (2004, 2005, 2006, 2007, 2008, 2009 )
• Five & Ten receives ZAGAT rating of 28 for food (2004, 2005, 2006, 2007,2008, 2009 )
• Atlanta Journal Constitution's Restaurant of the Year: 2007
• “America’s Best New Chefs” Food & Wine magazine, July 2002

• Mario Batali picks Hugh as one of the 100 best contemporary chefs in COCO: 10 World-Leading Press Masters choose 100 Contemporary Chefs (Phaidon Press, 2009)
  “Although Hugh Acheson came by way of Canada, he was smart enough to know that the regional Southern cuisine of Georgia can
  be recreated in new and exciting ways if you only think outside the box.” - Mario Batali


• “Crock Star” Feature article, The Atlantan, November 2009
  “[...] Acheson serves up staples like a piquant pimento cheese with crostini and silky corn soup sweetened with vanilla, dishes that typify his tendency towards comfort food with a pleasing edginess.”


• “American Pastoral,”
  New York Times, June 7, 2009
  
  
• Chicken Bog With Middlins Risotto (recipe)
  New York Times, June 4, 2009


• Counter Culture: Breakfast in Georgia,
  New York Times: The Moment Blog, March 5, 2009


• “Worth the Trip: Five and Ten”
  Gourmet magazine, October 2007
  “The exceptional clarity of cooking, the sophistication of the local ingredients, and the quirky wine list are consistent with the best this city has to offer. Dishes like Vidalia onion risotto with sweet peas, okra, country ham; butter lettuce salad with braised bacon and roasted tomatoes; and crisp sweetbreads with Red Mule grits custard and seasonal succotash prove that this upstart definitely knows his stuff.”


• “The Dish; Georgia Gold Mine”
  New York Times, November 7, 2004


• “America’s Best New Chefs” Food & Wine magazine, July 2002
  " From a heavenly house-made lemonade to a low-country frogmore stew (shrimp boil) with Louisiana andouille to a really good Caesar salad with apple-smoked bacon, this five points neighborhood favorite knows how to elevate a dish to worth-driving-for status."
  - Bon Appetit, 2002


• “Owner/chef Hugh Acheson has the restless curiosity, interest in ingredients and energy that makes the best chefs.”
  John Kessler, Food Columnist, Atlanta Journal-Constitution, November 23, 2001

• Guest Chef, Sunday Supper at Chelsea Market.
  New York, NY (2010)
• Organizing Chef, Georgia Organics Farmers Feast.
  Athens, GA (2010)
• Guest Chef, Georgia Peach Dinner, James Beard House.
  New York, NY (2009)
• Guest Chef, BB&T Charleston Food + Wine Festival.,
  Charleston, SC (2009)
  
• Co-Winner, Charleston Food + Wine Festival’s Battle of the James Beard Foundation Award Nominees. Charleston, S.C. (2009)
• Guest Chef, Inn at Palmetto Bluff's Low Country Celebration. Bluffton, SC (2009)
• Honorary Chef, March of Dimes Evening of Excellence.
  Atlanta, GA (2008)
• Guest Chef, Quintessential Southern Dinner, James Beard House. New York, NY (2007)
• Honorary Chef, Blackberry Farm’s “Taste of the South” food and wine gala benefitting the Southern Foodways Alliance. (2007)

• Chef Hugh Acheson # 1
• Chef Hugh Acheson # 2
• Food Shot #1
• Food Shot #2
• Restaurant Shot #1
• Restaurant Shot #2

If you are a member of the press and would like a different
high-resolution photo please contact Lauren Johnson at lauren@hughacheson.com