Hugh MangumMighty Quinn's Barbeque
Hugh Mangum was born and raised in Los Angeles, CA. He ate his way through the city with his Texas born southern gentleman father and was shown that hard work and determination will bring success by his Bronx-bred mother. He spent his days in school and his evenings traveling throughout the city on a food quest. His 600 square foot East Village apartment was a place to practice butchering, perfect hisduckconfit and cure prosciutto.
In 2001, Hugh graduated from the FCI and was sent to see Greg Brainen at Jean-Georges. He worked one shift and was offered the meat station. After moving to his wife's hometown in Bucks County, PA, Hugh went to work for Matt Levin at the now defunct Moonlight in New Hope, PA. In 2003 a NYC hedge fund owner hired Hugh to turn a 200 year old general store into a special place known for amazing food. He later founded Mighty Quinn's natural foods and catering, launching a line of barbecue sauces and rubs that were picked up nationally by Whole Foods. Hired to consult on the opening and recipe development of Smoking Lil's in Doylestown, PA he quickly became their executive chef and pit master followed by a position as the executive Chef and Chief Creative Officer for a burgeoning chain called Jules Thin Crust.
In the summer of 2011 Hugh Mangum brought Mighty Quinn's to Smorgasburg at Brooklyn Flea. Hugh received rave reviews as the break out star with the longest line and instant fame for his incredible brisket, ribs, pork, lamb and chili. Hugh later partnered with Micha Magid and Christos Gourmosto bring Mighty Quinn'sfirst flagship restaurant to the East Village. Hugh appeared in the highly acclaimed movie Julie and Julia and also on The Cooking Channel's "Cook like an Iron Chef" with Michael Symon as well as Unique Eats. Hugh currently resides in New Jersey with his wife and three children.