If You're Reading This, You’re in The Club
Congratulations, you’re in San Francisco. Gold Rush gateway. Birthplace of the beat movement. Counterculture HQ. Fog City technopolis. The world — past and future — crammed into 49 heart-stopping square miles.
It's not just a city — it's a club.
It’s not for everybody, and that’s fine. Our membership is self-selecting. We like it that way.
The Holbrook House is the beating heart of the reborn San Francisco Financial District; a sophisticated throwback to a gilded era. Anchoring one of the City’s most important civic gathering spaces in the expansive Conservatory at One Sansome, the Holbrook House is an exclusive gathering place for locals and those who wish they were. The signature space features one of San Francisco’s most jaw-dropping bars and the sumptuous environmental design of Jeff Schlarb Design Studio. Need a martini? Champagne? Flip the switch. Literally.
Hernan, originally from San Miguel de Allende, Mexico, and proud of his LatinX heritage, brings a rich cultural background and a passion for gastronomy to his career in the hospitality industry. With extensive experience in renowned establishments such as Eleven Madison Park, Maison Premiere, and Cosme, Hernan has honed his skills as a General Manager and Beverage Director. He has received accolades for his own restaurant, Hampton Street Vineyard, and has recently joined Cotogna in San Francisco. With his expertise and unwavering commitment to excellence, Hernan now takes on the role of opening General Manager and Beverage Director at Holbrook House, poised to make a significant impact in the industry.
With over 20 years in the culinary industry, Holly stands at the forefront of Culinary Services at Holbrook House, the Conservatory, and One Sansome. A San Francisco native, Holly's passion for the culinary arts was ignited early, driving her to master her skills at the renowned California Culinary Academy. Her journey saw her at the helm in James Beard award-winning restaurants and Michelin-starred establishments, including Bar Agricole, Delfina, Aziza, and Michael Mina. Notably, as the executive chef at Trou Normand, she initiated one of the Bay Area's pioneering in-house charcuterie programs. Now, as the Director of Culinary Services, Holly continues to captivate with her innovative use of local ingredients and her deep appreciation for seasonal flavors.