Four-time James Beard Foundation Awards finalist for “Best Chef: Southwest,” and 2020 finalist for “Best Chef: Texas,” Steve McHugh is from a large farm family – seven boys – in a small Wisconsin town, far from San Antonio, Texas, and farther still from the rich culinary culture of New Orleans, Louisiana, where his career as a fine dining chef took flight.

McHugh’s accolades include being one of the top 50 nominees for Bon Appetit’s “America’s Best New Restaurants 2014”, a runner up for Esquire’s “Best New Restaurants in America 2014”, and being on Eater’s list of “38 Essential Texas Restaurants” in 2018. McHugh has appeared on the Food Network and the Cooking Channel, resulting in one of his favorite culinary memories - slow roasting a 230-pound hog in a large outdoor, cinder block pit with Chef Roger Mooking on Man Fire Food. Sometimes everything is bigger in Texas!

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