Hugh had the desire to become a chef from a young age. He began sharpening his knives as an Apprentice Chef with the Rockpool Group at the age of 16, learning and developing his fundamental culinary skills. Two years later, he joined the kitchen team at Vue de monde. 

At the age of 20, he was awarded the coveted 2016 Gault Millau Young Chef of the Year Award, which took him across the globe and provided him with the opportunity to stage at several three Michelin Star restaurants in Paris.

He spent three invaluable years at Vue de monde before the allure of further overseas experience presented itself, with Scandinavia at the top of his list. In 2016, he joined Rene Redzepi's Noma in Copenhagen, the five-time winner of the World's Best Restaurant award and 3 Michelin stars. Hugh worked with Redzepi for three years and was a part of the team for the original noma, the 2016 Sydney pop-up, the 2018 Mexico pop-up, and part of the opening team at noma 2.0, which provided an unparalleled experience in working with native ingredients, traditional techniques, and unique cultures.

Hugh returned to Melbourne in late 2018 as Vue Group Executive Sous Chef, but it wasn't long before the top job awaited him on Level 55. In early 2019, he was promoted to Executive Chef of Vue de monde. In 2021, at just 26 years old, he became the youngest chef ever to be awarded three hats in the Good Food Guide. His diverse culinary experiences in both modern and classic kitchens have shaped his unique cooking style, which is both refined and inventive in its use of local and native ingredients.

In 2024, Hugh joined 1% for the Planet, committing 1% of his total personal income (not profits) to vetted environmental organisations. 1% for the Planet acts as an accountability partner by facilitating these partnerships and providing third-party certification for contributions.

In 2025, Hugh will open his first restaurant: Yiaga. Six years in the making, Yiaga is a bold new venture deeply rooted in history yet reimagined for today. Set within Melbourne’s iconic Fitzroy Gardens and created in collaboration with acclaimed architect John Wardle and the team at Wardle, Yiaga honours its surroundings through intentional design—burnt-earth clay tiles warm the dining room, and textured bricks echo the bark of nearby trees. Nearly every element of the restaurant has been crafted in Victoria.

Yiaga will open in Spring 2025.