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Small acts, when multiplied by millions of people, can transform the world

The Good Bowl is a premium fast-casual Vietnamese eatery that offers a fresh, healthy and unique dining experience while providing our guests an opportunity to easily contribute to their communities.

The Good Bowl donates $1 to charity for every bowl sold. Our guests will have the opportunity to select from three charities that include a local, national and global non- profit organization.

The Team

Soon Hagerty

Founder

Soon Hagerty launched The Good Bowl based on her belief that business can and should be a force for good, coupled with her desire to introduce a growing global cuisine - Vietnamese - to the community. Born in Saigon, Vietnam, her family left as refugees, emigrated to the U.S. when she was five and all became U.S. citizens. She found success in PR and marketing, launching her first agency at 30. The Good Bowl is her way of “thanking the U.S.” for taking her family in and giving them the opportunity to achieve the American Dream. She is a foodie, avid student of brands, budding philanthropist, terrible skier and shopaholic.

Tony Vu

Executive Chef

Tony Vu is a 1st generation Vietnamese-American chef from Flint, MI. After a long stretch of traveling around the world, he returned to Michigan as a passionate advocate of food and its universal ability to transcend cultural differences. From Mom's cooking to running with street vendors and chef mentors in Southeast Asia, his life experiences are reflected in each dish he serves. This journey has led him to open Wraps n Rolls (food truck)  MaMang (Vietnamese noodle bar) and The Good Bowl. Tony is a lifelong musician, passionate traveler, and avid mountain climber.

Michael T. Evans

Chef de Cuisine

Michael T. Evans is a local Traverse City native and graduate of the Great Lakes Culinary Institute. He  returned home after several stints at award winning restaurants in California such at Michelin starred Commonwealth and Bar Tartine. His background varies from simplistic to high end dining but always keeping quality and technique a priority with a focus on local and seasonality as much as possible. Michael finds joy in traveling and really exploring anything new, always looking to learn a different perspective in life. He loves the outdoors, aspiring to have a green thumb, enjoys a good beach day and hitting the slopes in the winter.