Hugo Roellinger (born February 1988 in Saint‑Malo, France) is a celebrated French chef whose cuisine is deeply rooted in the sea and the terroir of Brittany. The son of chef Olivier Roellinger, Hugo initially pursued a career as an officer in the merchant navy, travelling the world and developing a profound connection to the ocean before embracing his culinary calling in 2012. 

After formal training and formative experiences in renowned kitchens across France, he joined the family estate Le Coquillage in 2014, where he began forging his unique culinary identity. His cooking celebrates seafood, seaweed, and produce from local growers, blending maritime inspiration with refined technique and global influences. Hugo’s work has earned significant international recognition, including prestigious chef of the year honours and distinctions that reflect his creative vision and commitment to sustainability. 

He is also the author of Correspondances (2024), a book that explores his philosophy of cuisine and the deep connections between place, ingredients and memory. Through his food, Hugo Roellinger continues to honour tradition while pushing contemporary French gastronomy forward with elegance and integrity.