Hugo Matheson of The Kitchen

Hugo is the chef/co-founder of The Kitchen family of restaurants (The Kitchen, Next Door and Upstairs) and co-founder of The Kitchen Community, a non-profit organization dedicated to building learning gardens in schools across the United States.

Born in England, Hugo grew up eating whatever food his mother picked up that day. Hugo moved to London to pursue a career in food. After graduating from Leith’s School of Food and Wine, Hugo then joined The River Cafe, one of London’s landmark restaurants. Moving between the dining room and the kitchen, Hugo worked with such cooking greats as Ruth Rodgers, Rose Gray and Jamie Oliver.

When not cooking, Hugo spends his days working with local farmers, purveyors, activists and colleagues, who share his philosophy for creating simple and local food. Over the last decade, Hugo has culled a network of professionals who have been instrumental in making The Kitchen a world-class restaurant group. Hugo and his wife Becci live in Boulder with their twin boys. 

My Perfect Day in Boulder:

• Rise early and start with a morning walk, enjoying the quietness and light. My new favorite trail is off Hwy. 36 in North Boulder, called the Foothills Trail.
• Visit McGuckin Hardware. It's one of my favorite stores, and my mother from England likes it too. They have everything you could possibly need and the best old-school service that is so hard to find nowadays.
• Float down Boulder Creek on an inner tube. Start at the west end of Eben G. Fine Park and float all the way to 55th Street. Make sure you have somebody to pick you up, as it's a long walk home.
• Buy a tamale at the Boulder Farmers' Market and sit on the grass and watch the Boulder locals. Then, walk into the Boulder Museum of Contemporary Art (BMoCA) that is right next to the farmers' market.
• After a busy day, a little pampering is always a necessity. Have a massage at the St. Julien Hotel & Spa.
• Have dinner on a local farm with Meadowlark Farm Dinners. This requires a little planning, but dinner in the field with fresh produce, the farmer and 30 other people is a wonderful experience.