"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-
-chef de cuisine-
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.
Telly grew up just outside of Philadelphia in a small college town. Like many teens, his first work experiences were spent in kitchens washing dishes, getting wet and getting yelled at. The excitement of kitchen work was appealing, but what interested him most was the element of craft evident in the demanding work. Or specifically, the seemingly infinite world of learning, fine tuning and maybe perfecting a craft.
This interest has led Telly through an industrious career cooking under numerous significant chefs all over the country in search of any and all cuisine secrets. He's spent time as a butcher and charcutier, a baker and confectioner, barista and many things in between. As a chef, Telly has a well studied and uniquely artistic approach. He is passionate and well-versed in classical French, modern American, and rustic Italian cuisines. His food represents a balance of the classics with newness, comfort with luxury.
Telly arrived in Atlanta in 2014, and has ever since focused his style and creativity on his chosen home: the cuisine of the South. The incredible bounty of food history, hyper seasonal produce, and community found locally is a wellspring of inspiration. Telly sees community as foundational to hospitality, and diligently strives to cook food that brings joy to those around him. New to Athens as of late 2017, Telly is excited to bring finesse, comfortable charm and artistic composure to the food at Five & Ten.