Hours & Info
Cincinnati-native, Indiana University (BS Public Management) and Johnson & Wales (AS Culinary Arts) graduate has been a San Francisco resident for more than a decade. He misses Skyline Chili, but gets to root on his hometown teams (Reds and Bengals) with his sons Everett and Charlie and wife Stacy from their digs on Potrero Hill all year long. Any spirit suits his busy lifestyle, but it’s the brown, aged juice from Kentucky that gets poured the most. Up, neat, rocks, or sour, it’s the bartender’s call. Scott can also be found hocking his Youk’s Hot Sauce at several choice locations around town. His love for art, culture, food and family make Italy his regular vacation destination. Indie rock, Alt-Country, and Phish blares from his car rides to the Farmer’s Market all while he plots his next snowboarding trip to Tahoe. Scott’s next endeavor is the opening of Loma Brewing Company, a brewpub in Los Gatos, with his brother, former MLB player Kevin Youkilis. Get in touch with Scott.
Chef Pierre Tumlin joined Hog & Rocks with the goal of evolving the menu to maintain the restaurant’s position as one of the premier gastropubs in the Bay Area. Just a few short months after taking the lead in the kitchen, he was honored to be featured as one of the San Francisco Chronicle’s 2016 Rising Star Chefs. His aspirations in the kitchen are simple; he lives to cook good food and provide a well-rounded experience for guests.
Born and raised in Sacramento, he attended the California Culinary Academy in pursuit of his passion. His education provided a solid foundation to a thriving career that has been shaped and developed through hands-on experience and personal mentors – he worked for Gordon Ramsay as a sous chef for a year – at restaurants including Spago, Aqua, three-Michelin starred Guy Savoy, RN74 and Scarpetta.
Chef Pierre brings a revitalized approach to the menu at Hog & Rocks with his affinity for local farming and ingredients. His efforts have not gone unnoticed; the San Francisco Chronicle named Pierre one of their 2016 Rising Star Chefs and restaurant critic Michael Bauer gave his recent experience a glowing 2 1/2 star review.
Daniel Veliz began his expedition in the restaurant industry as a busboy at the legendary Spago in 1996. He enjoyed the vibrant energy and thought of hospitality as a theater production, with a new performance each night. From this, he gained inspiration and began to ask questions about food, proper service technique, and more. Through his hustle and passion for learning, he gained knowledge from his seasoned colleagues, whom he considered the best, and climbed the ladder to the top. Daniel picked up a philosophy from his exposure to the culinary world: He believes that restaurants and bars have the potential to be great when their food and drinks are in balance.
He enjoys keeping up with the latest trends; his favorite right now is pickle juice, which makes an appearance on Hog & Rocks’ menu in the new Ryes & Brine cocktail. Experimenting with seasonal ingredients and spirits is a process that excites him, especially with Hog & Rocks’ amazing whiskey selection, and is a process that he values.
At Hog & Rocks, Daniel feels as though the space was designed so that everyone experiences the action altogether, something that thrills him. “I truly believe that the concept Scott has built has the potential to be one of the best, most unique spots in the city”, he expresses, taking pride in his position and in the restaurant, and hopes guests will appreciate the renewed spirit amongst the entire team.
The 20 Best French Fries In San Francisco
Featured by SFist, July 2016
Best of San Francisco 2016
Featured as the Best Cocktail Bar in San Francisco by San Francisco magazine, July 2016
The 19 Best Places To Drink Outside In San Francisco
Featured on The Infatuation, June 2016
12 Best Things to Eat and Drink This Summer in the SF Bay Area
Our Strawberry Pop-Tart featured in Zagat, June 2016
The Chronicle’s 2016 Rising Star Chefs
Featured in the San Francisco Chronicle, May 2016