Chef Good grew up with soulful Southern and Midwestern cooking. His food memories are rich with family tradition. He knew early on that he wanted to work in a kitchen. He started in fine dining restaurants and realized he needed to refine his skills, so he went to New York City, where he attended The International Culinary Center (founded as the French Culinary Institute). It was here that Chef Good learned the art of (and developed a love for) charcuterie. He came back to his hometown, Lawrence to embrace his roots. The Midwest is not only his home, but rich in culinary traditions and bountiful producers. Chef Good wants to enhance the food scene here, and help put Lawrence on the culinary map.
CHEF DE CUISINE/PASTRY CHEF
Jamie grew up on a family farm in rural Kansas. He has always helped with the gardening, taking care of the animals, and preserving and canning the season's excesses . Jamie started cooking at Pachamamas in Lawrence when he was just 18 years old. It was at Pachamamas that he got excited about it professionally. He then attended L'Ecole Culinaire, St Louis and followed that with four years at Farmhaus where he was the Pastry and Sous Chef. Jamie appreciates the connection at Hank to local farmers, and takes pride in the fact that everything is made from scratch in house. When not working, he still spends a lot of time on the family farm and fishing any chance he can get.
Kristine grew up on a small farm in North Idaho. She worked in bars and restaurants through college where she studied architecture and interior design. Vaughn and Kristine met at Pachamamas, where she was the Event Director and he was Sous Chef. They worked together there on catering menus and functions and have been a team ever since. Opposites in almost every way, they compliment and balance each other. When not at the restaurant, Kristine is walking their dogs, designing promo material, working in the garden, and hanging out with their toddler.