Thad Vogler, owner of Bar Agricole and Trou Normand, grew up in Santa Cruz in an academic family, was a high school All-American athlete and graduated from Yale University. He has also worked in Paris, Ireland, Tokyo, Guatemala, Cuba and Belize. For nearly two decades, he worked to design, open and manage the bars at more than ten top Bay Area venues.
Vogler traces drinks to their agricultural roots. This sensibility led him to choose the name Bar Agricole (Farm Bar), which also refers to the famous Agricole Rhums made from sugar cane in the French Caribbean. Trou Normand derives its name from the French tradition of a small drink of brandy, usually Calvados, between courses to settle the stomach and reawaken the palate. Vogler is committed to importing exclusive brandies and spirits directly to the US from small producers. He and his team taste and hand select each barrel. All of the Armagnacs, Cognacs and Calvados served at Trou Normand and Bar Agricole are found nowhere else in the world.
Eric Johnson is a 20 year veteran of the San Francisco bar scene and is part owner of Bar Agricole and Trou Normand.
Eric has worked in almost every different type of bar in San Francisco, from neighborhood watering holes to cocktail bars and when not sipping Calvados can often be found fumbling with acoustic guitars that are far nicer than he deserves or exploring Northern California via motorcycle.
He was educated with excessively liberal tendencies in the realm of New England, has lived abroad and can hold passable if elementary dinner conversation in a couple languages besides his native tongue. Animals seem to like him, and he can pilot most motorized vehicles from two to eighteen wheels when not living just north of San Francisco where all the best winding roads can be found.
Andreas Willausch began his hospitality career in 1981 as a student at Hotel Management School in Dusseldorf, Germany. Upon completion of this course, he gained experience in hotel and restaurant management through various assignments with a leading hotel in Dusseldorf. In 1984, Andreas arrived in New York City where he continued his culinary studies. In 1987 he moved to St. Thomas and participated as a consultant in the development and was later manager of the Mark St. Thomas Hotel. He later managed the Hotel 1829 and served as maitre’d of the Sugar Reef Cafe, two well known St. Thomas venues.
Andreas continued his hospitality career after moving to San Francisco in 1992. During this period he worked with several well known San Francisco restaurants including Alain Rondelli, China Moon Cafe, Masa’s and Farallon, where he was part of the team that opened the restaurant to great acclaim. After 6 years at Farallon, Andreas relocated to the wine country and became manager of The Farmhouse Inn and Restaurant in Forestville. Under his leadership, the Farmhouse, restaurant received many accolades, including a Michelin 1 Star and “Preferred Designation” rating, inclusion in Gourmet Magazine’s “Top 36 Food Destinations in the World” and inclusion in Michael Bauer’s list of “Top 100 Bay Area Restaurants” each year since 2003. In 2009, Andreas returned to San Francisco and joined with Thad Vogler to develop and operate Bar Agricole.