Who Are We?
Executive Chef Ross Hanson~ 
Ross has been intrigued by food, flavors and experimentation since he was very young. This curiosity lead him to the Califonia Culinary Academy in San Francisco where he was encouraged and valued as a favorite student by many. After graduating, Ross moved to Telluride to work in several top restaurants where he also received much praise for his skills. After returning to the Bay Area Ross partnered with his Mom on their first venture, Creating Flavors Catering. With a box of free business cards they set out to make a go of it. The business grew quickly because of the commitment to quality and fresh seasonal ingredients. "No rubber chicken banquets" was the motto. After about five years the catering team realized their dream of a restaurant and using the same approach of fresh, seasonal quality, restaurant james randall was born in 2006.
Amy Dansker~
Amy graduated fron UCSC with a degree that her parents hope she uses some day. Because of her love of mixology, Amy has changed direction and become one of the best local bar managers around. After a brief stint at 515 Santa Cruz, Amy was ready and excited to join together with Ross to create a beverage program different from the average bar. She has a clear sense of style based on an ability to creatively use ingredients that are seasonal, classic and unexpected. Amy creates an ever changing cocktail menu that consists of not only inspired new ideas and twists on classics but also with an offering of the true cocktail classics.
Brenda Hammond~
Armed with 20 years of experience in marketing, advertising, business management and wine education, Brenda was lucky enough to have a son with a passion for food and a willingness to work with his Mom.
Ross has been intrigued by food, flavors and experimentation since he was very young. This curiosity lead him to the Califonia Culinary Academy in San Francisco where he was encouraged and valued as a favorite student by many. After graduating, Ross moved to Telluride to work in several top restaurants where he also received much praise for his skills. After returning to the Bay Area Ross partnered with his Mom on their first venture, Creating Flavors Catering. With a box of free business cards they set out to make a go of it. The business grew quickly because of the commitment to quality and fresh seasonal ingredients. "No rubber chicken banquets" was the motto. After about five years the catering team realized their dream of a restaurant and using the same approach of fresh, seasonal quality, restaurant james randall was born in 2006.Amy Dansker~
Amy graduated fron UCSC with a degree that her parents hope she uses some day. Because of her love of mixology, Amy has changed direction and become one of the best local bar managers around. After a brief stint at 515 Santa Cruz, Amy was ready and excited to join together with Ross to create a beverage program different from the average bar. She has a clear sense of style based on an ability to creatively use ingredients that are seasonal, classic and unexpected. Amy creates an ever changing cocktail menu that consists of not only inspired new ideas and twists on classics but also with an offering of the true cocktail classics. Brenda Hammond~
Armed with 20 years of experience in marketing, advertising, business management and wine education, Brenda was lucky enough to have a son with a passion for food and a willingness to work with his Mom.
