Hugo Uys—pronounced “ace”—is a South African born entrepreneur and chef specializing in South African cuisine. He’s been featured in The New York Times, The Los Angeles Times, and served both fashionistas, celebrities and financiers at his pioneering West Village restaurant of 30 years: Paris Commune.
More recently, Hugo acted as the Culinary Director at Bröd Kitchen, a Nordic-inspired artisanal bakery and kitchen, bringing the ingredient-driven cuisine of Scandinavia to NYC. At Bröd, Hugo used his ability to adapt regional cuisine to the New York palate, by incorporating traditional Scandinavian ingredients into familiar dishes. Hugo also starred in a new TV series released in South Africa named “Sein jou in New York” where he cooks through various South African dishes, incorporating new flavor profiles that he’s discovered while living state side.
Currently working as an independent in the food space, Hugo is busy bringing his line of South African-inspired, better-for-you condiments to market, cheekily named CHUT UP.