Chef Hogan, an Oakland resident, was most recently 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.
Since the age of 16, Pleasanton resident Jim McDonnell has been a successful serial entrepreneur as well as a lifelong foodie who travels extensively visiting the most cutting edge restaurant venues across the globe. Currently an executive at Cisco, 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.
