Owner | Harry Cohen
As a psychologist who travels the country giving talks to executives on leadership, customer service, and personal development, launching the Black Pearl was a perfect opportunity to create an environment that embodies the essence of what he talks about; welcoming people with love, creating a great place to work, and delivering a memorable experience. In his book, Secrets of the Obvious, Harry writes of the human need for friendship and a place where people can be surrounded by “good company.” The mission of the staff at The Black Pearl is to create a unique and accessible place where people can gather with friends, family, or strangers and be uplifted by the food, the service, the music, and the beautiful ambiance. Please join us for any or all of the above. When Harry Cohen was interviewing people to hire a manager for The Black Pearl he was not just looking for a competent person he could trust, he was looking for someone who understood people, had a heart of gold, and was willing to help create something very special in this town. He met Michael Hole at a coffee shop next to The Black Pearl and it was clear to him that he had found his man.
General Manager | Michael Hole
My mother was a managing partner in several restaurants, so I grew up in the business. I have worked every position from the kitchen to the front of the house. My first experience as a general manager came about 15 years ago in Royal Oak at Fifth Ave Billiards, a very high volume bar and live entertainment venue. What was missing was the chance to combine my love of food together with my knowledge of wine and spirits. When I met Harry, I told him I wanted this to be the last job I ever have. For me, this is more than a job. At The Black Pearl we have been given a great opportunity to show our guests what it's like to use love as an ingredient in everything we do.
Executive Chef | Russell Culp
The Black Pearl family is happy to have Executive Chef Russell Culp on our team. His love for food began while enlisted in the U.S. Army Infantry. As sergeant of his squad, he would cook for the guys as a way to keep them out of trouble while on their down time. Through his travels while stationed in Hawaii, Germany and serving in Iraq, his love grew until entering the seemingly destined culinary path after leaving the Army. In addition to years of kitchen experience, he has also received his Associate of Science Degree from the world renowned Le Cordon Bleu Culinary Arts Institute of Miami Florida. Russell has had the opportunity to work with several amazing chefs that nurtured his passion for food and his skill at combining flavors. As Chef of The Black Pearl Russell zealously creates new and interesting dishes that will undoubtedly support The Black Pearl’s efforts in having the most delicious menu a restaurant has to offer in downtown Ann Arbor.