Hugh’s passion for cooking began early. At just 16, he started as an Apprentice Chef with the Rockpool Group, where he laid the foundations of his culinary skills. Two years later, he joined the acclaimed kitchen at Vue de monde.

By the age of 20, Hugh was awarded the prestigious 2016 Gault Millau Young Chef of the Year. The accolade took him across the globe, staging at several three-Michelin-star restaurants in Paris and further refining his craft.

After nearly three formative years at Vue de monde, Hugh sought international experience, with Scandinavia at the top of his list. In 2016, he joined René Redzepi’s Noma in Copenhagen five-time winner of the World’s Best Restaurant and holder of three Michelin stars. Over the next three years, he worked alongside Redzepi at the original Noma, the 2016 Sydney pop-up, the 2018 Mexico pop-up, and as part of the opening team at Noma 2.0. These experiences immersed him in native ingredients, traditional techniques, and diverse food cultures.

Hugh returned to Melbourne in late 2018 as Group Executive Sous Chef at Vue de monde. By early 2019, at just 23, he was promoted to Executive Chef. In 2021, at 26, he became the youngest chef ever to receive three hats in the Good Food Guide. His experience across both modern and classical kitchens has shaped a distinctive cooking style that balances tradition with innovation.

After more than six years of planning, Hugh opened his first restaurant, Yiaga, in 2025. Set within Melbourne’s Fitzroy Gardens and designed in collaboration with acclaimed architect John Wardle and the Wardle team, Yiaga is a bold venture—rooted in history yet imagined for today. The restaurant’s design honours its natural setting: burnt-earth clay tiles warm the dining room, while textured bricks echo the bark of surrounding trees. Nearly every element was crafted in Australia.

Beyond the kitchen, Hugh is committed to sustainability. In 2024, he joined 1% for the Planet, pledging 1% of his personal income (not just profits) to vetted environmental organisations, with independent certification to ensure accountability.