Chef Good grew up with soulful Southern and Midwestern cooking. His food memories are rich with family tradition. After attending The International Culinary Center (founded as the French Culinary Institute), he returned to the Midwest to embrace his roots.  He started Hank Charcuterie in 2014 as a butchery and charcuterie, but it quickly evolved into a restaurant concept. Fox and Pearl, is the rebranding concept as a full service restaurant in Kansas City, MO. 

The mission of Fox and Pearl is to create high quality food with integrity. Chef Good works directly with the farmers to bring the best ingredients to his restaurant.  He sources produce and meat locally and butchered whole animals in–house.  Fox and Pearl has a seasonal menu, full of local, handcrafted cuisine.