Meet Francis Hogan | Chef & Founder- Sabio Hospitality Group

We had the good fortune of connecting with Francis Hogan and we’ve shared our conversation below.

Hi Francis, what was your thought process behind starting your own business?
From a young age, I’ve always seemed to carve my own path. Whether intentional or not, I wasn’t one to take the most traditional route with anything I did. Going back to the first business I opened in 2005 (1601 Gastropub in Philadelphia), my thought process was simple; I wanted to create an establishment that I felt was missing in the area where I opened. At that time, I had relocated to an area of the city that was quickly attracting younger residents, but most of the bar/restaurant options were more traditional and geared towards an older crowd. Fast-forward 20 years, and the same philosophy appled to Sabio on Main in Pleasanton (as well as our recently opened Crush’d in Danville). With Sabio, my partners and I wanted to provide our city with a level of dining we felt was missing from the current offerings.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
My journey into restaurants started in 1996. I asked my father for a guitar and he said “well, you better get a job”. Understood! Having some interest in restaurants already due to seeing relatives work in the industry, I walked into a family run Italian restaurant at the end of my block and asked the owner for a job. He looked me up and down and told me that if I cut my hair, he’d hire me (I entered the restaurant in a Metallica t shirt with hair well below my shoulders). The hair was cut and a career was born. That first job really taught me how to work and how intense and grueling this industry can be. From a small restaurant in South Jersey to working under some of Philadelphia’s best Chefs while earning my Bachelor’s Degree, those formative years confirmed to me that I wanted to make restaurants my life’s work. Upon graduating college, I, naively decided that it would be a good idea to open a neighborhood restaurant and bar…..at 23 years old…..with no money. When I look back on myself during that time, I have no idea how I had the tenacity to see that idea through to a reality. I think I just didn’t know or didn’t care how hard and how risky it would be. My current self would be scared shitless to take such a blind risk. Despite many challenges, I pounded the pavement, found an investor and persevered. I opened 1601 in a neighborhood that was about to explode, and the presence of that restaurant really defined a movement. The area we opened has changed so much over the years, it is now called “Restaurant Row South”. I have long since sold my interest 1601 and new owners rebranded the space. But that experience showed me what can be accomplished with hard work, dedication and a little luck.

That story concluded in 2007 when I sold my interest and headed West, first to Seattle and eventually to my forever home, the Bay Area. Upon arriving in San Francisco, I was given great advice by one of my Chef/Mentors. I had come off being an Executive Chef/Owner in Philadelphia and an Executive Chef at a high profile dinner club in Seattle, and he told me that I needed to be a cook again, but in the best restaurant I could find. I didn’t quite understand at the time I was nervous about the cost of living in San Francisco and I felt that my resume would carry. In short, I took his advice and I wouldn’t change it for the world. I took a temporary step back (at least as far as a title goes) to take a giant leap forward in my career. After a few years of working under both Chaf Mark Franz and Chef David Gingrass, it really showed me how much I didn’t know. I came to San Francisco with the bravado and ego that many 27 years olds possess. If I continued on that path, I really think I would have hit a wall quickly and likely burned out.

When I decided to put my hat back in the ring of running a kitchen, I took over the role at a small restaurant/cafe across from SF City Hall, Soluna Cafe & Lounge (which was owned by a fellow NJ ex-pat). This allowed me to flex my creativity and continue to hone my management skills in a manageable sized restaurant. After a few years with Soluna, my big break came. A flashy, new high profile restaurant opened on Market Street in the heart of downtown SF called Bluestem Brasserie. I was recruited to be a Sous Chef there which would have been a step down from my current role, but when I met the owner and learned about the concept and the food, it spoke to me. I really felt this was the place for me. As it turned out, the opening Executive Chef wound up moving on a few months after opening. This left a void. Myself and my fellow Sous Chef politicked tirelessly to the owners to give us a shot as co-Chefs. Eventually, that worked and we were promoted and were running this massive restaurant. As life in the restaurant business often has it, my co-Chef did not last in the position and I was left as the sole head of that kitchen. The lessons learned there were too many to count, but being in this role gave me incredible exposure on the level I always wanted to be at. I was the Executive Chef at a popular, trendy (and ridiculously busy) big city restaurant. This afforded me many incredible opportunities, with being invited to cook a dinner as a featured Chef at the James Beard House in NYC as an incredible highlight of my time there.

Many years went by, and as my life gravitated towards the East Bay. I started exploring career opportunities that were closer to home and didn’t have the city commute to deal with. I was introduced to my current business partner and he told me about a restaurant space he was developing in the East Bay (little did I know it was the VERY VERY East Bay) , but we discussed the opportunity, it felt right and we became partners. In 2015 Sabio on Main opened and while the rest certainly isn’t “history” it was a great beginning to how my life and career changed.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
Wine tasting in the Livermore Valley is a must. Its much more approachable (and affordable) than Napa. Some of our favorites are The Steven Kent Winery, Occasio Winery/Sidewinder Distillery, and Nottingham Cellars. Being in the Bay Area we have incredible access to great products and there’s many restaurants (especially Sabio on Main) that take advantage of our robust Farmer’s Markets.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
It all starts with family, and that term can be used to describe different influences in my life. Without the initial support of my parents to allow me to follow my dream of being in restaurants knowing the challenges, there’s no way I’d be where I’m at today. My wife has and continues to be my rock. Without her and her support and encouragement, we wouldn’t be able to operate 2 (going on 3) restaurants as well as raise 2 young girls. My business partners are also family (not in the literal sense, but it’s how we view each other). The commitment and drive to keep Sabio on Main going even through some of the darkest times like what we experienced 4 years ago fuels our group to keep pushing. The family label doesn’t have to be relegated to blood relatives.

Website: www.sabiopleasanton.com www.crushddanville.com

Instagram: @sabiopleasanton @crushddanville

Linkedin: Francis Hogan

Yelp: Sabio on Main Crush’d Wine Bar and Kitchen

Image Credits
Travis Fisher @ Rose Street Collective