The man behind the flavors, our Executive Chef Natalio Charles.
Born in San Luis Potosí, Mexico, Natalio has lived and worked in the Dallas restaurant industry for 21 years and counting, including Sambuca in Addison with Chef Peter Nolasco, Sambuca Uptown with Chef Fritz Montgomery, Lombardi Mare with Chef Ricardo Labor, Chef Tom Fleming, and Chef Tiny Night, City Cafe with owner Karim Alaoui and Chef John Lafone, Nosh with Chef Avner Samuel, Chef John Stevens, and Chef Andrew Bell, Meso Maya as Chef du Cuisine with Chef Nico Sanchez, and at Josè, where Natalio served as Executive Chef and created the full menu.
When he's not hard at work at Hugo's, Natalio spends much of his time with his beautiful family, his wife Nancy and three children, Kevin, Nathan, and Kacy.
Here at Hugo’s, Natalio was involved from the very beginning, collaborating with Hugo Miranda in crafting a unique culinary experience unlike anything else in the region. Using his more than two decades of kitchen experience, Natalio’s culinary creativity comes alive in expressive flavors, colorful presentation, and inventive preparations of each and every dish and drink.
Our Mexican-influenced cuisine and cocktails are made by hand in-house using only the most delicious and organic ingredients as chosen by Natalio. Our chips and tortillas are baked fresh, never fried, we fresh-squeeze and fresh-press all of our juices, and our menu is accommodating of all dietary choices. This is truly good food that's good for you.
With a tireless work ethic and an uncompromising devotion to quality and taste, Natalio Charles has brought Hugo's passion for people and service to life in every order. The joy of your satisfaction means everything, and we encourage you to explore more of the delicious, wholesome, and original menu items Natalio has created for you, our guests.
Oh, and don't forget to ask about the chef specials, as Natalio is always crafting something sumptuously new for you to try!