Hugh Allen began his apprenticeship at Rockpool Melbourne at 16. Two years later, he joined Vue de monde, where he spent the next few years developing his craft finnishing his apprentiship.

In 2015, aged 20, he moved overseas, staging in kitchens across the United States and France, including several three-Michelin-star restaurants. Later that year, he moved to Copenhagen to join Noma. Over the following three years, he worked across the original restaurant, the Mexico pop-up and Noma 2.0.

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

In 2025, following years of planning, Hugh opened his first restaurant, Yiaga, in Melbourne’s Fitzroy Gardens. Created in collaboration with architect John Wardle and his team, the restaurant was almost entirely designed and made in Australia.

In 2026, Yiaga was awarded three hats and named Restaurant of the Year in The Age Good Food Guide, while Hugh was named Chef of the Year. With Vue de monde retaining its three hats, Hugh now leads the kitchens of two three-hat restaurants simultaneously. That same year, Yiaga received the One To Watch Award from The World’s 50 Best Restaurants.

Beyond the kitchen, Hugh has a strong interest in craftsmanship, particularly wood-fired ceramics, as well as architecture and design. He is also personally committed to sustainability. In 2024, he joined 1% for the Planet, pledging one per cent of his personal brand income, including appearances, ambassadorships and related work, to independently vetted environmental organisations.