Canadian by birth but Southerner by choice, chef Hugh Acheson makes a mean kimchi. And just wait’ll you see how he uses it.
Hugh Acheson began working in restaurants at age 15. After training with chefs from Ottowa to San Francisco, Acheson opened several of his own restaurants in Atlanta and Athens, GA. Since then he's authored a James Beard Award-winning book, A New Turn in the South, and appeared as a contestant and judge on Top Chef and Top Chef Masters. He lives with his family in Athens.