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

After graduating in 2001, Mangum joined acclaimed chef Greg Brainin at Nougatine by the iconic Jean Georges, finding a natural knack for the meat station. Mangum worked for various chefs in the New York City and Philadelphia areas as well as rehabbing an old general store in Carversville, PA with his wife, also a classically trained chef, Laura. The converted general store became much beloved and was known for its prepared foods. This generals store would serve as the first incarnation of Mangum smoking meats and selling them to the public.

Mangum was then tapped in 2008 to lend his expertise to the launch of a new barbeque concept in Pennsylvania. Hired 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. All the while, Mangum was smoking meat whenever possible and as a side hustle, catering and wholesaling.

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, named after Laura and Hugh’s eldest son Quinn. Mighty Quinn’s was an instant success and became the Cinderella story of Smorgasburg. Achieving the longest lines at the market, Mangum recognized Mighty Quinn’s appeal and opened the brand’s flagship eatery in Manhattan’s East Village in 2012. Mighty Quinn’s went on to receive numerous accolades and glowing reviews, most notably Pete Wells of The New York Times glowing 2-star review, the highest of any Barbecue ever in New York City. Mighty Quinn’s has expanded in the US and gone on to open locations globally, including Dubai, Manila, and Taiwan.

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.” Mangum was tapped by the Food Network to be a “Firemaster” in the network’s series by the same name, which airs on Food Network Canada. Mangum most recently can also be seen in season 5 of “BBQ Brawl”on Food Network as as well as additional appearances on “The Today Show” on NBC.

In the summer of 2020 Mangum, with his Chef-wife and business partner Laura, launched Rise Doughnuts in Wilton, CT which has since gone on to critical acclaim being named best doughnuts in Connecticut by Connecticut Magazine as well as being featured on Good Morning America and most recently being named as one of the top ten overall dining experiences in the state of Connecticut by Connecticut magazine as well.

Mangum’s first cookbook, Barbecue: Smoked and Grilled Recipes from Across the Globe was published and released by Phaidon in April 2025.

The culinary personality resides in Wilton, Connecticut with his wife and three children.