Chef, Pit Master, Author, and Cyclist with a Passion for Flavor, Fire, and Culinary Adventures

Born to a father from Texas and a mother from the Bronx, Chef Hugh Mangum grew up amid the diverse food culture of Los Angeles but found the best barbeque in his own backyard, prepared by his father. Though he toured as a professional drummer with bands like Maypole and Enemy, he later enrolled at the French Culinary Institute in New York, honoring an inheritance received after his father’s passing.

After graduating in 2001, Mangum joined acclaimed chef Greg Brainin at Nougatine by Jean Georges, excelling at the meat station. He worked under various chefs in NYC and Philadelphia, and with his wife Laura—a classically trained chef—rehabbed a general store in Craversville, PA, known for its prepared foods. It became the first home for Mangum’s smoked meats.

In 2008, he consulted on the launch of Smoking Lil’s in Doylestown, PA, eventually becoming executive chef and pit master. He later served as executive chef and chief creative officer for Jules Thin Crust, a progressive pizza chain. Throughout, Mangum continued smoking meat, catering, and wholesaling on the side.

In 2011, encouraged by his wife Laura and cousin-in-law Adam, Mangum debuted his smoked creations at Brooklyn’s Smorgasburg as Mighty Quinn’s Barbeque, named after his eldest son. It quickly became a breakout hit. Following its success, he opened the flagship Mighty Quinn’s in Manhattan’s East Village in 2012. The brand earned high praise—including a 2-star New York Times review by Pete Wells, the highest ever for a NYC barbeque spot—and has since expanded internationally, with locations in Dubai, Manila, and Taiwan.

In addition to his barbeque success, Mangum has appeared on “Cook Like an Iron Chef,” “Unique Eats,” “Beat Bobby Flay,” and won “Chopped.” He also featured in Julie & Julia, was named a “Firemaster” on Food Network Canada, and recently appeared on season 5 of BBQ Brawl and The Today Show.

In 2020, Hugh and Laura launched Rise Doughnuts in Wilton, CT. It’s received widespread acclaim—named best doughnuts in Connecticut by Connecticut Magazine, featured on Good Morning America, and ranked among the top 10 dining experiences in the state.

Mangum’s first cookbook, Barbecue: Smoked and Grilled Recipes from Across The Globe, was released by Phaidon in April 2025.

His passion for cycling runs deep, and he spends as much time on the bike as his career in food and restaurants allows. A recent cycling trip to Tuscany—and a fortuitous series of events—sparked the idea and laid the foundation for an exciting collaboration with Tourissimo: co-hosting a Chef Bike Tour.

Hugh resides in Wilton, Connecticut with his wife and three children.