Founded in 2017, Hank and Bean brings together two chefs with complementary culinary backgrounds and 25 years of combined experience. We believe food should be emotional, sensual, nourishing, and sustainable. Together, we bring our passion to the table in playful, imaginative ways.

Henry Fischer is a food researcher, acclaimed chef, and alum of Todd English’s Olives (NY and Las Vegas), Animal Group (Los Angeles, Jon Shook & Vinny Dotolo) and Michelin-starred NOMA (CPH, Rene Redzepi) and Vendôme (DE, Joachim Wissler). Culinary research stints in South Korea and Japan inspired his love of fermentation and heritage techniques. As Hank and Bean’s Executive Chef, he brings thoughtful sourcing and developed concepts to your table. Henry leads B2B consulting, research and development efforts through HBRD Studio.

Anna Rose Hopkins began as an artist/storyteller while working front of house in trendy NYC restaurants (at Todd English’s Olive’s NY, 60 Thompson and Pure Food & Wine). In 2012, she began a series of apprenticeships in kitchens across NYC which led to a private chef career in NYC, the Hamptons and later Los Angeles. Anna ultimately found her niche collaborating with registered dieticians to meet the needs of health-focused clients or collaborating with artists using food as narrative. Immersive dining work has focused on themes of climate optimism, local foodways and the future of sustainability. When Anna is not managing Hank and Bean’s day to day operations, she leads separate-but-related food justice efforts at non-profit Farm2People.

Hank and Bean was featured in Roy Choi’s "Broken Bread: Future" (S1:Ep3 Tastemade TV, PBS SoCal), exploring the Anthropocene with artist Marina Zurkow and in "Just Jen: Feeling Adventurous" (S2:Ep7 Tastemade TV) where we celebrated alternative protein sources. An interview on the edible world of slime - inspired Sunset Marine Lab’s moon jellyfish - was featured on “Big Picture Science: A Twist of Slime” (SETI Institute). Our volunteer work with C.A.K.E. (Culinary Arts Kids Eat), GrowGood and Alma Backyard Farms helped inform the founding of Farm2People, a California based 501(c)3 that expands access to local, regeneratively grown fruits and vegetables while supporting local and regional farmers.