Magnum Hugh 2 - Mangum, Hugh

Hugh Mangum

Biography

For Co-Founder, Chef and Pit Master Hugh Mangum, Mighty Quinn’s Barbeque represents a personal calling that revealed itself gradually, over time—not unlike the rich flavors of the accomplished chef’s slow-smoked meats and poultry. Handling recipe development for the menus across all Mighty Quinn’s locations, Mangum masterfully draws out complex flavors from locally sourced ingredients.
Initially a passion project inspired by Mangum’s late father, Mighty Quinn’s Barbeque (named after Mangum’s eldest son) defines a distinct brand of New York-style barbeque. Partnering with Christos Gourmos and stepbrother Micha Magid, Mangum grew the business far beyond its... READ MORE

For Co-Founder, Chef and Pit Master Hugh Mangum, Mighty Quinn’s Barbeque represents a personal calling that revealed itself gradually, over time—not unlike the rich flavors of the accomplished chef’s slow-smoked meats and poultry. Handling recipe development for the menus across all Mighty Quinn’s locations, Mangum masterfully draws out complex flavors from locally sourced ingredients.
Initially a passion project inspired by Mangum’s late father, Mighty Quinn’s Barbeque (named after Mangum’s eldest son) defines a distinct brand of New York-style barbeque. Partnering with Christos Gourmos and stepbrother Micha Magid, Mangum grew the business far beyond its humble start at the Smorgasburg food market in Brooklyn, NY. Throughout the company’s impressive expansion in the NYC-area and in Asian markets, Mangum always remembers his homegrown beginnings. Mighty Quinn’s Barbeque has garnered numerous accolades, including but not limited to a two and half star review by acclaimed dining critic Pete Wells from The New York Times, best of awards in Village Voice, Forbes, Zagat and Travel + Leisure.

Born to a father from Texas and a mother from the Bronx, 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.

After graduating in 2001, Mangum joined acclaimed chef Greg Brainin at the iconic Jean Georges, finding a natural knack for the meat station.

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 the longest lines at the market, Mangum recognized Mighty Quinn’s appeal, and partnered with 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 is a “Chopped” champion and appeared in the critically acclaimed movie, “Julie & Julia.” The culinary personality resides in New Jersey with his wife and three children. An avid cyclist, he rides roughly 200 miles per week, participating annually for ChefsCycle benefiting No Kid Hungry. Hugh credits the sport for both its physical and mental benefits.

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