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 on an inexperienced teenager. A certified member of the butcher's guild, cheese specialist and Level 1-certified sommelier from the Court of Master Sommeliers, he 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 Castilla y Leon. His food draws inspiration from seasonal ingredients and the bounty of farm-fresh provisions in the San Francisco Bay Area. "The relationships I have with my farmers, ranchers, and fisherman are the foundation of everything we do at Sabio. Without their tireless dedication we couldn't accomplish our goal of serving the best quality, sustainable, seasonal ingredients in an innovative yet familiar style." Prior to joining Sabio, he helmed the kitchen of San Francisco's high-profile Bluestem Brasserie. While at Bluestem, he was invited to create a dinner at the prestigious James Beard House in New York City. Additional credits include Farallon, Hawthorne Lane, and Soluna Café & Lounge in San Francisco. Hogan designed, opened and ran Zanzibar Blue and 1601 in his hometown of Philadelphia.
Francis X. Hogan
Executive Chef & Partner
Since the age of 16, Pleasanton resident Jim McDonnell has been a serial technology entrepreneur as well as a lifelong foodie who travels extensively visiting the most cutting edge restaurant venues across the globe. He decided to create Sabio in the heart of downtown Pleasanton to bring a new level of dining experience and raise the bar for what culinary conscious locals deserve.