Gibson brings a new cocktail and dining experience to San Francisco.

Located in the Hotel Bijou in downtown San Francisco—just a half-block from the Powell Street BART station—Gibson combines elegant and exceptional cocktails with a thoughtful menu subtly influenced by smoke and live fire. The casual yet refined bar and restaurant are designed to encourage sharing, community and conviviality.

No pretense, just a great time.


Robin Song



Executive Chef Robin Song is at the helm of Gibson, driving a menu fueled by live fire and the seasonal bounty of Northern California. A Los Angeles native, Song is an award-winning chef who has honed his skills over the past 20 years in some of Northern California’s most celebrated restaurants.

Song began his career at Bay Wolf in Oakland under the tutelage of Nathan Peterson and Louis LeGassic, where he learned the art of whole animal butchery and the importance of food history. Since then, Chef Song has worked in esteemed kitchens including Plum, Ame, Central Kitchen, Relae in Copenhagen and Belgium’s In de Wulf. Most recently, Song served as chef de cuisine at Mission District favorite Hog & Rocks, where he earned the honor of being name of the San Francisco Chronicle’s “Rising Star Chefs.”

When Song was approached about Gibson, he knew it was the perfect location to give guests an incredible experience at a value that is almost unheard of in the Bay Area. Song is excited to bring the fun back to fine dining while highlighting the seasonality of Northern California and introducing a new dining experience to San Francisco.

Austin Ferguson



Austin Ferguson is General Manager of Gibson located in the Hotel Bijou in the Tenderloin neighborhood. A highly skilled restaurant manager with over 15 years of industry experience, Ferguson brings his proven track record in conceptualizing, building, opening and operating some of the San Francisco Bay Area’s most successful, recognized and awarded restaurants to the Gibson team.

Most recently, Ferguson served as the General Manager for AL’s Place where he led an award winning service team. During his tenure at AL’s Place, the restaurant was awarded a Michelin Star and rose to international levels of recognition with accolades including being named Bon Appetit magazine’s 2015 Best New Restaurant in America and one of Saveur’s Top 10 Best New Restaurants Across the Globe. Prior to AL’s Place, Ferguson spent time as General Manager and Director of Operations within the Delfina Restaurant Group. Ferguson’s past experience also includes two years at Mill Valley Beerworks (named one of San Francisco Chronicle’s Top 10 Best Restaurants in 2012) as General Manager and 11 years at Real Restaurants Group where he worked his way up from busser to General Manager.

Ferguson is a San Francisco native, and has lived in Marin County, Melbourne, Australia, and Miami, Florida. He graduated in the top three percent of his class with a Bachelor’s of Science in Hospitality Management from Florida International University in Miami, one of the world’s leading hospitality management schools.

Ferguson has traveled to over 25 countries on six continents where he enjoys sampling local food and beverage along the way.


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