Hans Frederich Goplen
Executive Chef / Owner

Hans Goplen was born and raised in a large family in the San Fernando Valley. His home was a mini-farm teeming with chickens, a large vegetable garden and many fruit trees. The fresh fruits and vegetables were used daily for family meals and canning, especially his mother's famous pomegranate jelly. Surrounded by such bounty, it's not surprising that Hans began cooking and baking for his family and friends when he was only five years old. By the time he reached high school, Hans spent his evenings cooking in restaurants.

Hans furthered his culinary education attending the New England Culinary Institute. Due to the intense training program and small class size, the New England Culinary Institute is recognized as one of the top culinary schools in the United States. After graduation, Hans interned at the Belvedere in the Peninsula Hotel in Beverly Hills (a Five Star/ Five Diamond hotel) with Executive Chef Bill Bracken. Chef Bracken ran the restaurant with a firm hand, which further refined Hans culinary skills. Chef Bracken was so impressed with Hans that he hired him after the internship was completed.

In June 1999, The Farm of Beverly Hills enticed Hans to leave The Peninsula to run his own kitchen as executive chef. Hans introduced a touch of fine dining to The Farm of Beverly Hills twist on classic American cuisine. His goal has always been to bring quality and uniqueness to the food and dining experience. Some of The Farm favorites include Farm Steak Crusted with Blue Cheese, Blackened Ahi Tuna with Sticky Rice, Lobster Tacos, and The Farm Cobb Salad. For the Grand Finale, customers crave the famous Farm Brownies, featured in Gourmet Magazine.