Established in 2017, Hank and Bean launched with two chefs from complimentary culinary backgrounds. Hank and Bean is a balance between deep and bright flavors, rich and airy textures, thoughtful yet playful menus. We are passionate about hospitality. Together we bring over two decades of global experience to the table.

HENRY FISCHER [He/His]

Executive Chef & COO

ANNA ROSE HOPKINS [She/Hers]

CEO & Chef

Henry represents the Hank. An acclaimed restaurant chef and an alum of NOMA (CPH, Rene Redzepi), Vendôme (DE, Joachim Wissler), Todd English’s Olives (NY and Las Vegas) and Animal Group (Los Angeles, Jon Shook & Vinny Dotolo) to name a few, Henry brings global, Michelin level experience to our operation. Henry’s culinary exchanges in South Korea and Japan with their respective Ministries of Health, combined with his Eastern European heritage, inspire his deep love of slow food, fermentation and technique. Henry aka Hank offers mulit-scale industry knowledge, informing our practice. Henry is Hank and Bean’s Executive Chef, guiding our menus through development and onto your table. Henry also leads our B2B consulting, research and development efforts through HBRD Studio.

Anna represents the Bean, the sprouting legume. Following years FOH (Todd English’s Olives NYC, Tribeca’s Megu and Gramercy Park’s Pure Food & Wine), Anna began as a private chef (NYC, Hamptons, Los Angeles) collaborating with client-specific nutritionists to meet the needs of health-compromised individuals. Through vibrant, bespoke menus, Anna has catered to AIP, cancer-combative, fodmap, Lifespan, postpartum, and SIBO specific needs. Anna’s past corporate clients include Etsy, Tumblr, Pratt, Netflix, Adult Swim, Supertight and Vice among others. Anna’s immersive dining work has focused on themes of climate optimism, local foodways and sustainability. Anna’s narrative background (NYU Tisch) informs Hank and Bean’s practice of care. She is our CDC and CEO, managing our culinary team while offering high-touch client relations.

While Hank and Bean is chef-run and chef-operated, we partner with incredible front of house professionals from environmental designers to bartenders to food and beverage servers. We can comfortably scale to 350 diners and are always open to collaboration.

ALSO, Hank and Bean loves to play with food! Especially if that food has a positive message and provides food for thought. Hank and Bean is featured in Roy Choi’s "Broken Bread: Future" (S1:Ep3 Tastemade TV, PBS SoCal) where we explored the anthropocene with artist Marina Zurkow. Hank and Bean was featured in "Just Jen: Feeling Adventurous" (S2:Ep7 Tastemade TV) where we celebrated alternative protein sources. An interview on the edible world of slime - inspired by Hank and Bean’s novel culinary work with Sunset Marine Lab’s moon jellyfish - was featured on “Big Picture Science: A Twist of Slime” (SETI Institute). We’ve also volunteered as culinary instructors with C.A.K.E. (Culinary Arts Kids Eat), GrowGood (a non-profit adjacent to the Bell Shelter) and Alma Backyard Farms.

Hank and Bean food justice work is with Farm2People, a California based 501(c)3 we co-founded in 2020. Farm2People expands access to local, regeneratively grown fruits and vegetables straight from the farm with a focus on supporting the farmers.