Chef Steven McHugh

Steven McHugh is from a large farming family – seven boys! – in a small Wisconsin town, far from the rich culinary tradition of New Orleans. McHugh trained at Culinary Institute of America and has worked in some legendary New Orleans kitchens from Metro Bistro to Dickie Brennan’s Steak to Bacco. In 2003, McHugh became chef de cuisine at Besh Steak and was later named executive chef at Restaurant August. After Katrina, McHugh worked 20-hour days side by side with Chef John Besh reopening August and feeding FEMA workers.

In 2010 he set his sights on a new challenge as executive chef of Lüke San Antonio, where he pays homage to his family’s agricultural roots by using ingredients sourced from local farmers. McHugh also continues the Besh Restaurant Group’s tradition of serving the region. Following the destructive fires in Central Texas, McHugh traveled to Bastrop to cook for families displaced from their homes. A lymphoma survivor, McHugh is also active with the South Central Texas Chapter of the Leukemia & Lymphoma Society.