Hugh Allen’s interest in cooking started early. At 16, he began his apprenticeship with the Rockpool Group, where he developed the foundations of his craft. Two years later, he joined the kitchen at Vue de monde, an experience that would shape much of his early career.

In 2016, at 20 years old, Hugh was named Gault&Millau Young Chef of the Year. The recognition gave him the opportunity to travel and spend time staging in several three-Michelin-star restaurants in Paris, broadening his perspective and refining his skills.

After a few years at Vue de monde, Hugh was eager to gain international experience, particularly in Scandinavia. Later that year, he joined Noma in Copenhagen, working across the original restaurant, the Mexico pop-up and Noma 2.0 over the following three years.

Hugh returned to Melbourne in late 2018 as Group Executive Sous Chef at Vue de monde and was appointed Executive Chef in early 2019 at 23. In 2021, the restaurant was awarded three hats in The Age Good Food Guide.

In 2025, after many years of planning, Hugh opened his first restaurant, Yiaga, in Melbourne’s Fitzroy Gardens, in collaboration with architect John Wardle and his team. Nearly every element of the restaurant was designed and made in Australia. Shortly after opening, Yiaga was awarded three hats in The Age Good Food Guide.

Beyond the kitchen, Hugh is committed to sustainability. In 2024, he joined 1% for the Planet, pledging one per cent of his personal income not just profits to independently vetted environmental organisations. He also has a love for playing tennis, general wellness and for the craft of others, particularly artists and ceramicists, whose dedication to process and material continues to inspire his own work.