Hugh Allen

Hugh Allen had the desire to become a chef from a young age. His culinary journey began at 16 as an Apprentice Chef with the Rockpool Group learning and developing his fundamental culinary skills. Two years later, he joined the team at Vue de monde.

At the age of 20, he won the 2016 Gault Millau Young Chef of the Year Award, leading to stages at three Michelin Star restaurants in Paris. He moved to Scandinavia and joined Noma in Copenhagen in 2016, working with Rene Redzepi for three years, including the original Noma, pop-ups in Sydney and Mexico, and Noma 2.0. Returning to Melbourne in late 2018, Hugh became Vue Group Executive Sous Chef and was promoted to Executive Chef of Vue de monde in early 2019. At 26, he became the youngest chef to earn three hats in the Good Food Guide. His diverse culinary experiences in both modern and classic kitchens have shaped his unique cooking style, which is both refined and inventive in its use of local and native ingredients.