Hugh Allen had a desire to be a chef from a young age, cutting his teeth as an Apprentice Chef with the Rockpool Group at the age of 15, and joining the kitchen team at Vue de monde a couple of years after that.
Within a few short years, Hugh had already made an impression on his peers and the restaurant industry, and at 18 years of age was awarded the coveted 2014 Gault Millau Young chef of the Year Award, taking him across the globe and giving him the opportunity to stage at a number of 3* Michelin restaurants in Paris.
After three invaluable years at Vue de monde came the allure of further experience overseas, with Scandinavia at the top of his list. Managing to score a spot at Rene Redzepi’s Noma pop-up in Sydney, Hugh then secured a permanent position with Noma in Copenhagen, their Tulum pop-up in Mexico – an unparalleled experience in working with native ingredients, techniques and cultures – and was an integral part of the opening team of Noma 2.0.
Upon returning to Melbourne and Vue de monde in late 2018, Hugh was appointed Vue Group Sous Chef, before quickly graduating to Executive Chef of Vue De Monde.
Hugh’s extensive travel and time spent in both classic and modern kitchens plays a large part in the influence of his cooking, which is refined and inventive in its use of unique, local and native ingredients, food that celebrates Australia.