Hugo is the Executive Chef and Co-Owner of The Kitchen. Born in England, Hugo grew up eating whatever food his mother picked up that day. Sometimes it was just 'a bit of kale from our garden', other times it was 'a slowly simmered leg of lamb from the nearby butcher'. Either way, it was always fresh and represented the best of the area.
Hugo moved to London to pursue a career in food. After graduating from Leith's School of Food and Wine, Hugo then joined The River Caf', one of London's landmark restaurants. Moving betweenthe dining roomand the kitchen, Hugo worked with such cooking greats as Ruth Rodgers, Rose Gray, and Jamie Oliver.
When not cooking, Hugo spends his days working with local farmers, purveyors, activists, and colleagues who share his philosophy for creating simple and local food. Over the past three years, Hugo has culled a network of professionals who have been instrumental in making The Kitchen a world-class community bistro.
Today, The Kitchen is a bustling restaurant that balances mindful eco-practice with inspired, flavorful dishes. The New York Times, Food & Wine, James Beard Foundation, Wine Spectator, and Eco-cycle have all recognized the Kitchen's efforts.
Hugo sits on the board of the Boulder Farmer's Market. He recently traveled to 'Terra Madre' in Turin, Italy bringing with him a local farmer and colleague. He's been recognized by Eco-cycle for The Kitchen's composting and recycling program, and is currently working on a cookbook.
Hugo's and his twin boys, Rory and Ollie, can often be seen in the restaurant, eating breakfast before school.
