Chef Hugh Flint

I started cooking when I was 2 years old, spending my early years on the kitchen bench, in the garden and at produce markets. Cooking and working with food is in my blood and is intrinsic in everything I do. I am now a professional chef with over 15 years experience in the industry, I went to culinary school in Adelaide, South Australia, and apprenticed at the Intercontinental Adelaide. I spent my early 20's running my own business, working directly with a vast network of local farmers, and creating exceptionally high quality products. In my late 20's I worked at a number of Italian inspired farm to table restaurants in Tasmania, Australia, worked on opening a wood-fired bake house, and ran my own catering business on the side. I headed overseas at 30 and spent time at Benu, a 3 Michelin starred Korean/French in San Francisco and Chez Panisse, Alice Waters Infamous farm to table restaurant in Berkeley, California, before moving to Whistler, BC seeking a more adventurous life. I worked at the Fairmonts Wildflower/Grill Room before making my way to Quattro, where I worked as Sous Chef until the Spring of 2023. I left the restaurant to study a Diploma in Holistic Nutrition and pursue my passion for cooking plant-based wholefoods. I have always had an affinity for fresh vegetables and great produce and I look forward to sharing my unique blend of nutrition forward, farm to table, Italian inspired cuisine.