Spencer Sabo is the General Manager of Herbsaint Restaurant in New Orleans, bringing more than a decade of experience in the hospitality industry to one of the city’s most respected restaurants. Early in his career, Spencer worked at several of New Orleans’ top restaurants, including Herbsaint, which laid the groundwork for his leadership philosophy and long-standing connection to the restaurant. After years of growth at acclaimed restaurants in Chicago, he has returned to New Orleans—and to Herbsaint—where his professional journey began.

In Chicago, Spencer worked as a Sommelier at the two-Michelin-starred Acadia and was part of the Sommelier team at Spiaggia during its James Beard Award nominations for Outstanding Wine Program in 2018 and 2019. He also served as a manager at Fat Rice when the restaurant received its James Beard Award. His work with the José Andrés Group expanded his experience into beverage development and bar programs, including roles supporting Jaleo, Pigtail, Bazaar Meat, and Bar Mar.

Most recently, Spencer was the Beverage Manager at Bavette’s Bar & Boeuf, overseeing the full beverage program, inventory, staff training, and guest service. His earlier leadership roles—including General Manager positions at Giant and Ina Mae Tavern—reflect his ability to manage daily operations, support teams, and maintain strong service standards.

While his recent focus has been on beverage programs, Spencer’s foundation is in service and hospitality. Returning to New Orleans and to a restaurant he has long respected marks an important step in his career and brings him back to the place where his interest in the industry began.