MARKET DRIVEN. INTELLECTUALLY STIMULATING. PALATE PLEASING.

WHO WE ARE

Hank and Bean is engaged with the contemporary culinary dialogue that aims to push the boundaries of your curiosity. Melding timeless traditions with experimental methods, Hank and Bean serves a twist to traditional Californian fare.

 

CHEF DUO

Professional Expertise meets Intuition and Market Saavy.

 
Chef Henry Fischer cooks with Carmelized Productions, Baby2Baby 2016.

Chef Henry Fischer cooks with Carmelized Productions, Baby2Baby 2016.

HENRY FISCHER

Born in Cologne, Germany,  Henry began working in kitchens as a young child, first carrying bags of flour and cutting dough at age 10 for a local baker, and by 15 developing his knife skills in the kitchen at VendΓΈme (Germany).  Henry has 20 years of world-class industry experience, having trained, studied and worked in Europe, Asia, New York and California. NOMA (Denmark), EMP (NY), Daniel (NY), Todd English Group (NY), Animal Group (LA) are among the institutions that have helped hone Henry's culinary talents. During his tenure at such establishments, Henry has delved into the wide world of fermentation and cures. While he has many pots on the stove, Henry is excited to launch his first independent venture, Hank and Bean, in California where the produce is a constant inspiration and the palates are eager. 

Chef Anna Rose Hopkins prepares conceptual dinner "Outside the Work: A Tasting of Hydrocarbons and Geological Time"Β at Boston University with Lauryn Tyrell (Associate Food Editor, Martha Stewart) in collaboration with artist Marina Zurkow.

Chef Anna Rose Hopkins prepares conceptual dinner "Outside the Work: A Tasting of Hydrocarbons and Geological Time" at Boston University with Lauryn Tyrell (Associate Food Editor, Martha Stewart) in collaboration with artist Marina Zurkow.

ANNA ROSE HOPKINS

Anna Rose established her culinary career in the kitchen catering events for Tumblr, Etsy, Issue Project Room, Pratt University and PACE, among others. Cooking for private clients in Manhattan and the Hamptons, Anna began developing a repertoire of recipes tackling all sorts of dietary restrictions with full flavor and appeal. In 2015, Anna relocated to Los Angeles where she began a tailored chef service for clients, in conjunction with nutritionist and doctor recommendations, focusing on Paleo, Keto, Cancer Combative and Post Partum Nutrition.  Event Clients in Los Angeles include M+B Gallery, HBO, Netflix, HULU, VICE and MoCA. Anna also creates site-specific, conceptual dinners in collaboration with artists. Art as Food events have been hosted by Boston University (MA), RICE University (TX), the Barbara Seiler Gallery (Zurich) and upcoming Pacific Standard Time performance "Port Capa" (CA) in collaboration with Venezuelan-born artist Dany Naierman.