Francis Hogan at Sabio on Main


Francis Hogan is the chef/co-owner of Sabio on Main. An Oakland resident, who most recently worked at Bluestem Brasserie in San Francisco where he consistently earned 4 star ratings on all the major user review platforms. In addition to his proficiency in whole animal butchery, charcuterie, and cheese mongering, he is a certified sommelier and has been featured at prestigious culinary venues such as the James Beard House in New York City and CUESA in San Francisco.


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Chef Francis Hogan reviews  at
"28 Day dry aged @marinsunfarms Ribeyes. Whole untrimmed, split, then marinated. After the third week the "earthiness" really starts to show.... 🍄 and blue cheese notes for days. Also enzymes do wonders in tenderizing grass fed beef."
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Chef Francis Hogan reviews  at
"Love these SF #anchovies from @water2table . So fresh. Two different, very classic preparations. This is a great example of how lucky we are as Chefs to cook here."
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Chef Francis Hogan reviews  at
"Only have a few of these two bone chops we cut from our @marinsunfarms Berkshire/Tamworth hog. Total weight is 45oz each! Every cut from this hog was if the best I've ever fabricated. Perfect balance of fat to lean and no swiney flavor. This morning's market guided the rest of this dish. Roasted apples and fresh pecans from @kjorchards will be perfect with a bit of Anson Mills grits too. #sabioonmain #downtownpleasanton #trivalley #diablomag #sfchronicle #michelininspectors #heritagepork #pleasantonfarmersmarket #marinsunfarms #k&jorchards"
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