5 & 10


Hugh was born and raised in Ottawa, Canada and started working in restaurants at the age of 15. Today, Hugh has spent almost 15 years cooking food inspired by the Southern United States. Five & Ten is Hugh’s flagship restaurant, started from scratch in 2000. “The menu,” says Hugh, “has always been an open interpretation of Southern food, melding Georgia cookery with French and Italian influences I learned growing up. It’s been a very fun restaurant over the years.”

Acheson’s fresh approach to Southern food has earned him a great deal of recognition including Food & Wine’s Best New Chef (2002), the Atlanta Journal Constitution Restaurant of the Year (2007), a James Beard winner for Best Chef Southeast in 2012, a 2007 Rising Star and 2012 winner of the Mentor Chef award from StarChefs.com.

In 2012, the James Beard Foundation awarded Hugh’s first cookbook A New Turn in the South: Southern Flavors Reinvented for Your Kitchen, published by Clarkson Potter, Best Cookbook in the field of American Cooking.

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Mike has been with 5&10 for many years. He’s a quiet, but dilligent worker, who is the true workhorse of the restaurant. He has a promising career ahead of him.


Mike Sutton is a Georgia native with an appreciation for southern food culture as well as a passion for creativity in the kitchen.

Sutton experienced the joy of harvesting and eating fresh produce while helping his father in the family garden as a child. He has carried the fresh, seasonal approach to cooking to 5 &10. He got his first chest-bump from Hugh while working part time as a busser at Five & Ten during college at the University of Georgia. After graduating, he spent a couple of years working in New York City as a landscape architect.

Familial roots led Sutton back to Georgia in 2009. The tight community convinced him to stay in Athens, and the creativity and focus drew him into the kitchen. Sutton started working full time at Five & Ten, and discovered the immense world of pastry; with Shae Rehmel in charge of the program. They worked together for two and a half years. Mike Sutton finds passion in using local, seasonal ingredients to create an experience for patrons that will not be forgotten.