Francis Hogan brings more than 17 years of culinary experience to his position as executive chef of Bluestem Brasserie. Hogan’s interest in the culinary arts began at the age of fifteen when he convinced the owner of a neighborhood Italian restaurant to take a chance with the inexperienced teenager. Complementing Chef Hogan’s rich culinary background, the 32-year-old is also a trained butcher, cheese specialist and Level 1-certified sommelier. The young chef has traveled throughout Europe to hone his skills and draws inspiration from his talented coworkers, seasonal ingredients and the bounty of farm-fresh provisions in the San Francisco Bay Area. Hogan, whose cooking style is rooted in history and tradition, often mines his vast collection of historic cookbooks for recipe inspirations and techniques. He strives to create flavorful, unique and approachable cuisine using quality ingredients that can be traced back to their natural origins.