FoodReference.com (since 1999)
WHO’S WHO IN FOOD SECTION
Notable Men and Women in the World of Food, Agriculture and Food Science
Home | Food Articles | Food Trivia | Today in Food History | Recipes | Cooking Tips
Food Videos | Food Quotes | Who’s Who | Trivia Quizzes | Crosswords | Food Poems
Food Posters | Recipe Contests | Culinary Schools | Gourmet Tours | Food Festivals
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/
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: email@example.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.