Francis Hogan brings more than 20 years of culinary experience to his position as executive chef and partner of Sabio On Main. 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. Thus began a career that has included stints at renowned restaurants in his hometown of Philadelphia, Seattle, San Francisco, and now Pleasanton.
Complementing Chef Hogan’s rich culinary background, the 37-year-old is also a certified member of the butcher’s guild, cheese specialist and Level 1-certified sommelier from the Court of Master Sommeliers. The young chef has traveled throughout Europe to hone his skills, most recently studying in Valladolid, Spain at the Escuela Cocina Fernando Perez learning under the top Michelin starred chefs of Castille y Leon. His food draws inspiration from 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. “The relationships I have with my farmers, ranchers, and fisherman are the foundation of everything we do at Sabio. Without their tireless dedication to their trade, we couldn’t accomplish our goal of serving the best quality, sustainable, seasonal ingredients in an innovative yet familiar style.”