Trou Normand was founded by Thad Vogler – a native of Northern California and owner of San Francisco’s Bar Agricole. Thad began his bartending career while studying literature at Yale in the late 1980s and developed a passion for craft spirits while traveling through Paris and Cuba, where he learned about farmstead rum production and spirits that possess a strong sense of history and place. He has designed and managed bars at several highly acclaimed Bay Area restaurants, including The Slanted Door and Camino, and his farm-based spirits program at Bar Agricole earned him three James Beard nominations for Outstanding Bar Program.
Executive Chef Salvatore Cracco oversees the kitchen and charcuterie program at Trou Normand. He was recently the butcher and sous chef at Bar Agricole and previously had stints at Quince, Cotogna, Blackbird in Chicago, and WD-50 in New York. He also spent several years at Adesso, where he refined his skills for whole-animal butchery and charcuterie.