WHO’S WHO IN FOOD SECTION

 You are here > Home > 

Next

FREE Magazines and
other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

FOOD VIDEO SECTION

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

CHEF FRANCIS HOGAN

Francis Hogan brings more than 17 years of culinary experience to his position as executive chef of Bluestem Brasserie. 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 and most recently San Francisco.
 
Complementing Chef Hogan’s rich culinary background, the 32-year-old is also a trained butcher, cheese specialist and Level 1-certified sommelier. The young chef has traveled throughout Europe to hone his skills and draws inspiration from his talented coworkers, 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.
 
Chef Hogan pursued his culinary studies at Gloucester County Institute of Technology in New Jersey and received a Bachelor of Science in hotel and restaurant management from Drexel University. Prior to joining Bluestem Brasserie, he made his mark on notable restaurants including 1601, a regionally-acclaimed 60-seat gastro pub in Philadelphia that he designed, opened and successfully operated for nearly three years. Additional credits include Soluna Café & Lounge, 50 Mason Social House, Two and Farallon both in San Francisco.
 
Chef Hogan joined Bluestem Brasserie as a sous chef in August 2011, just following the restaurants June opening. Through his operational prowess, technical excellence and uncompromising attention to detail, he was promoted to executive chef in June 2012 and now presides over the San Francisco hotspot. Since his appointment, he has developed a new salumi program at the restaurant, in step with its focus on whole-animal utilization and butchery.

Bluestem Brasserie website: www.bluestembrasserie.com/