At Sabio on Main, our approach to Wagyu is rooted in education, sourcing integrity, and precise technique. Chef Francis Hogan holds formal Wagyu Sommelier certification, with advanced training in Japanese grading standards, lineage, ranching practices, and preparation. This expertise provides direct access to pristine Japanese A5 Wagyu with full transparency into its origin, allowing our Wagyu offerings to reflect a deep respect for the product rather than a one-time feature.
wagyu-sommelier
Chef Francis X. Hogan
New Level 1 Wagyu Sommelier Certification
Chef Reflects on New Accreditation
"For me, utilizing this product is not just about putting a luxury ingredient on my menu. It's about understanding the ranch it comes from, the rearing practices, the grading system, and making sure that when we use the product, we're approaching it with the necessary level of respect and knowledge. If we're going to serve such a pristine product like this, I want to make sure we're doing every part of that process the right way.
Wagyu, From Start to Finish
Where It Starts
Wagyu isn't just about richness or marbling. It has a deep history rooted in tradition, care, and craft. Through Wagyu Sommelier training, our chef spent time learning where Wagyu comes from, how it's raised, and what truly makes it special.
How We Choose
Wagyu can mean a lot of things these days. This education helps us cut through the noise and choose beef that's honest, well-sourced, and worth serving. Every cut on our menu is selected with intention, not just because of the name.
How It's Treated
Great ingredients deserve respect. From how Wagyu is handled to how it's cooked, this knowledge guides every step in the kitchen. The result is food that feels thoughtful, balanced, and meant to be enjoyed—not overdone or overthought.