Hugh Piper has been working in restaurants since he was 16. At 19, he jumped into the kitchen-side of things and hasn’t looked back.
Hugh opened his own café at age 22. His mum’s side of the family is from Peru, which saw him grow up eating “a lot of weird and wonderful food”, and he began to explore Peruvian cuisine in greater detail after becoming a chef.
Hugh completed a ‘stage’ on two separate occasions at one of South America’s most well-regarded restaurants, Atrid y Gaston, before moving on to become head chef at renowned Potts Point wine bar Dear Sainte Eloise.
He is currently the front-of-house manager at Fabbrica Pasta Shop in Sydney’s CBD.