Daily Inspiration: Meet Lionel Hughes

Today we’d like to introduce you to Lionel Hughes.

Hi Lionel, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
Raised in New Orleans La. and Atlanta Ga. from an early age, Executive Chef Lionel Hughes was exposed to the unique culture of French and American Cuisine. He began his
culinary career, at age 16, assisting his uncle, Executive Chef Ray Allen, at Commander
Palace in New Orleans, igniting his passion for the culinary arts. With his sights on a
successful culinary career, Hughes took advantage of every opportunity to further his
education and learn from a multitude of great chefs and culinary professionals. The talented culinary enthusiast gained valuable experience in the kitchens of outstanding
restaurants, including Blue Ridge Grill in Atlanta, where he earned the designation of
Sous Chef. Hughes had the privilege of working under Darin Moore, Certified Master
Chef at Dunwoody Country Club and Kevin Walker, Certified Master Chef at Cherokee
Town Club in Buckhead, GA. There at both clubs Chef Hughes gained incredible insight
in the finesse of culinary art. Under the tutelage of star Chef Daryl Shular – Certified
Chef De Cuisine and USA Culinary Olympic Team member, Hughes continued to excel
beyond his years. In 1998, Hughes’ exceptional culinary and management experience
earned him the position of Restaurant Chef at the renowned Renaissance Waverly Hotel
& Conference Center in Atlanta, GA.
With an intense passion for cooking and perfecting his craft, Hughes continued to growcritical acclaim for his Southern Cuisine with a classic French approach. A tempting
combination of classic flavors and fresh ingredients, with a contemporary twist.
Chef Lionel Hughes has created culinary masterpieces for Marriott International, Hilton
Hotels, Starwood Hotels and Concert Golf Partners revamping and upgrading the menu
options for various hotels, restaurants and country clubs.He is a member of the American Culinary Federation, always seeking opportunities to
develop his professional skills and help others. Chef Lionel Hughes is a culinary mentor
for DECA and Pro-Start, business and hospitality management training programs for high
school students. Hughes trains and develops culinary prodigies to reach their full
potential. As a member of the American Culinary Federation, Chef Hughes has won over
30 Medals in culinary competitions across the country.
Chef Lionel Hughes remains grounded about his achievements and continues to stand out
in the culinary industry. Chef Hughes is a member on the USA National Culinary team in
which he will be competing on the World Cup in 2026 and in IKA in 2028. He has an
immeasurable passion for creating culinary art and an unyielding determination to
achieve excellence. In his efforts to perfect his craft, he challenges himself and learns.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
The road to get here hasn’t been easy being in a very completive industry with so many chef trying to rise to the next level. I joined the ACF over 20 years ago to help set myself apart form the others and to push myself.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
Executive Chef at Dunwoody County Club, Hospitality creating dining experience to club members and guest. I most proud of being part of the USA Culinary Team and having over 40 gold medals in hot food competition.

Is there any advice you’d like to share with our readers who might just be starting out?
The only advice I would give a younger chef is to stay focused and keep pushing. Finding a good mentor was major for me giving me the guidance over the years to help mold me into the chef i became. Daryl Shular, CMC /Matt Rainy / Alan Neace/

Contact Info:

• Instagram: @topcheflhughes2.0
  
• Facebook: Topcheflhughes
• Linkedin: Lionel Hughes