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Story

 

 

"five and ten is, and was always meant to be a place to revel in great food and drink, and where the patron would, quite simply, be happy."

- Hugh Acheson

-chef & owner-

hugh acheson

-executive chef-

richard neal

Hugh was born and raised in Ottawa, Canada and started working in restaurants at the age of 15. Today, Hugh has spent almost 15 years cooking food inspired by the Southern United States. Five & Ten is Hugh’s flagship restaurant, started from scratch in 2000. “The menu,” says Hugh, “has always been an open interpretation of Southern food, melding Georgia cookery with French and Italian influences I learned growing up. It’s been a very fun restaurant over the years.”

Acheson’s fresh approach to Southern food has earned him a great deal of recognition including Food & Wine’s Best New Chef (2002), the Atlanta Journal Constitution Restaurant of the Year (2007), a James Beard winner for Best Chef Southeast in 2012, a 2007 Rising Star and 2012 winner of the Mentor Chef award from StarChefs.com.

In 2012, the James Beard Foundation awarded Hugh’s first cookbook A New Turn in the South: Southern Flavors Reinvented for Your Kitchen, published by Clarkson Potter, Best Cookbook in the field of American Cooking.

 

Richard Neal is a well-taught, talented, and gifted chef with an amazing work ethic. Executive Chef at Five & Ten since late 2016, he has been creating menus of beautiful, delicious dishes with his skillful use of local, seasonal and sustainable ingredients.

Richard is an Atlanta area native who is passionate about finding ways to create thought-provoking food, all the while preserving each ingredient’s natural, humble beginnings.  If you spend any amount of time with Richard, you’ll discover a guy who loves nature (mostly foraging) and has a deep respect and an immense enthusiasm for food.

Carrying on Hugh's New Southern cooking at Five & Ten, Richard makes sure our classics are as good as ever while continually creating new, playful dishes using the beautiful ingredients our community of local farmers and sustainable producers provide.
 

Richard