Hog & Rocks


Scott Youkilis, Owner

Scott YoukilisCincinnati-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) and brother’s team with his son Everett 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 at Maverick or 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. Get in touch with Scott.

Robin Song, Chef

A Los Angeles transplant, Robin has been working in kitchens for over ten years. Chef Song worked in various kitchen throughout the Bay Area including Berkeley’s BayWolf, San Francisco’s Serpentine, as well as Daniel Patterson’s Haven and Plum in the East Bay. After working long hours in the kitchen Chef Song likes to get off his feet and onto his bike. He manages a track cycling team in the East Bay, which clears his head and allows him to dream up new dishes. Robin describes his cooking as refined-rustic and this expertly crafted cuisine granted him the coveted award as San Francisco Chronicle’s 2013 Rising Star Chef and throttled Hog & Rocks into the Top 100 Bay Area Restaurants list. Now you can catch him at Hog & Rocks and Hi Lo BBQ, where he will be leading both kitchens – which essentially makes him the Chef of 19th Street.
Get in touch with Robin.