STIMULATING. PALATE PLEASING. CUISINE OF PLACE.
Henry and Anna met in the kitchen. Anna's eager curiosity (and unconventional sense of humor) caught the attention of Henry, who was executive sous when Anna arrived. Over the following two years, Henry and Anna - two non-native transplants to California - spent many precious off-hours exploring the incredibly textured landscape of Los Angeles with food and conversation. HANK AND BEAN is an evolving reflection of their time in and exploration of the city both now happily call home.
Professional Expertise meets Intuition and Market Saavy.
Born in Köln, Germany, Henry began his culinary journey as a young man, first carrying bags of flour and cutting dough at age 10 for a local baker. Henry has more than 20 years of world-class industry experience. Having trained, studied and worked in Europe, Asia, and the continental United States, Henry has honed his passion and skill in many of the globe's foremost institutions of the past and present.
For a number of years, Henry has been cultivating an array of high-concept, site-specific products that encompass a broad survey of both ancient and forward-thinking techniques, including methods of preservation and modification.
ANNA ROSE HOPKINS
Anna Rose began her culinary path cooking for private clients, start ups, corporate entities and art institutions in NYC and the Hamptons. In 2015, Anna relocated to Los Angeles where she began a tailored chef service focusing on Paleo, Keto, Cancer Combative and Postpartum Nutrition before partnering with Henry in 2017 on HANK AND BEAN.
With a background in narrative performance, Anna expands her passion for food creating site-specific, conceptual dining experiences in collaboration with various artists. Such events have been hosted / produced by Boston University (MA), RICE University (TX), the Barbara Seiler Gallery (Zurich), PST LA (a Getty Initiative) and UCLA LENS at the Mildred E. Mathias Botanical Garden.