Biography
Born to a father from Texas and a mother from the Bronx, Co-Founder and Pit Master Hugh Mangum grew up among the diverse food culture of Los Angeles, but always found the best barbeque in his backyard, prepared by his father. Although he grew up to tour as a professional musician—drumming for bands including Maypole and Enemy—he eventually enrolled at the French Culinary Institute in New York, hon...READ MORE

Born to a father from Texas and a mother from the Bronx, Co-Founder and Pit Master Hugh Mangum grew up among the diverse food culture of Los Angeles, but always found the best barbeque in his backyard, prepared by his father. Although he grew up to tour as a professional musician—drumming for bands including Maypole and Enemy—he eventually enrolled at the French Culinary Institute in New York, honoring an inheritance he received after the passing of his father, a worldly Texan with an insatiable taste for barbeque. “My father had a lust for life,” he says. “I wanted to continue that tradition as we shared it—through food.”

After graduating in 2001, Mangum joined acclaimed chef Greg Brainin at the iconic Jean Georges, finding a natural knack for the meat station. Tapped in 2008 to lend his expertise to the launch of a new barbeque concept, Mangum then moved to Pennsylvania to consult on the launch of Smoking Lil’s in Doylestown. He soon became Smoking Lil’s executive chef and pit master, before moving on to serve as executive chef and chief creative officer for Jules Thin Crust, an innovative pizza chain based in Pennsylvania.

In 2011, at the encouragement of his cousin-in-law Adam and wife, Laura, Mangum introduced his slow-smoked creations to Brooklyn’s Smorgasburg food market as Mighty Quinn’s Barbeque. Achieving one of the longest lines at the market, Mangum recognized Mighty Quinn’s appeal, and partnered with co-founders Micha Magid and Christos Gourmos to launch the brand’s flagship eatery in Manhattan’s East Village in 2012.

In addition to his barbeque prowess, many know Mangum from his appearances on “Cook Like an Iron Chef” with Michael Symon, “Unique Eats,” and “Beat Bobby Flay.” He also won “Chopped” and appeared in the critically acclaimed movie, “Julie & Julia.” The culinary personality resides in New Jersey with his wife and three children. An avid racing cyclist, he rides roughly 200 miles per week, crediting the sport for both its physical and mental benefits.

READ LESS
Participating Events
More about Hugh Mangum
What is your favorite restaurant in NYC?Uncle Boon'sWhat is your ultimate meal?Sitting on a beach with my family and friends cooking something caught fresh from the ocean over a live fire with some vegetables, fresh baked bread and a beverage of sorts... or the entire menu at Eventide in Portland, MaineWhat three things are always in your pantry?Maldon Sea Salt, good butter and kimchiIf you weren't a chef, what would you be?A cyclist riding up a mountain in France or ItalyWhat is the best advice you have ever been given, and from whom? My wife always told me, "when it gets to be too much, stop and take three breaths." I'll also never forget my freshman year of high school during my first varsity baseball game, I was up to bat and my coach pulled me aside and said "Don't screw this up."