Hugh Acheson
You might be shocked to know the man who understands and promotes Southern cuisine and culture on a national level is actually Canadian, but Hugh Acheson has become a student of our food, our passion, and our Southern Food Revolution.
I am eager to sit down with Hugh Acheson for a couple of reasons. For one, I am in fact, interviewing my boss, which normally might be a point of contention for some writers, but in this instance serves as an opportunity to explore the food philosophy I have indoctrinated myself in for the past few months. I work at The Florence, Acheson’s fourth and latest restaurant, nestled quietly in an old ice factory on the edges of the Starland District, and I can proudly say it has been one of the best work environments I’ve ever experienced.
My own personal intentions aside, Acheson has intrigued those who have a vested interest in Southern food ever since he jumped on to the scene in 2000, opening his first restaurant Five & Ten in Athens, Georgia. Since then Acheson has plowed full steam ahead, putting his hands in numerous ventures and opening three more restaurants in the process. What could possibly tempt a native Canadian chef to trek all the way down to Georgia? I quickly find out that Acheson is not only a chef but also a historian, studying our detailed food past and helping to dispel the notion that Southern food is just fried chicken and mac and cheese. He uses this knowledge to inform his cooking of course, but to also revolutionize our children's food consciousness in the classroom, starting a new and invigorated home-economics program in Athens called Seed Life Skills. As evidenced below, Acheson has a fierce conviction for the evolution of Southern food and its future not only in Georgia, but also throughout the country. His honesty and hard work translates through his food and resonates with the people who surround him, creating a ripple effect that is sure to leave an indelible mark on the elevation of Southern food culture for years to come.
To read Emma Iocovozzi's compelling Q & A with Chef Hugh Acheson, subscribe now or pick up the October/November issue of South Magazine.
