SANDABS Staff
Daniel Macy, “the wine guy” heads up the Sandabs’ service team. He likens food service akin to receiving a PhD in psychology. Hungry people, dining expectation and unforeseen incidents can make for some interesting situations. He admits the service profession can upon occasion be an uphill battle but at the end of the day, the simple joy of sharing passion for food and wine makes it all worthwhile.
Sandabs’ Service Team works together in an effort to bring great food and good service together for the pleasure of our patrons. Meet the team!
Daniel covers the dining room in the evenings, Annangel works the back room where the wine bar is at dinner, Shaina covers the wine bar and back room, Elisa serves dinner and Makeley busses.
Executive Chef, Mark Spencer manages the Sandabs kitchen. He not only cooks up great fish dishes but also keeps the kitchen running smoothly with timely ordering and menu development with Greg.
Chef Mark makes the fabulous Clam Chowder and Cioppino patrons love. He also whips up a great shrimp beurre blanc sauce and his mashed potatoes are the best around.
Mark earns the title of the longest run at the restaurant. He began as a cook when the site was Hooked on Fish, continued through with the Scotts Valley Grill, Scotts Valley Grill House and now Sandabs Seafood and Wine Bar. On days off ...you will find Mark doing what he loves ...fishing!
James is our newest chef. James, Tavo, and Sammy all work the front and back kitchen.
Tavo mans the dishwasher as well. There is no job too big, no job too small for this key member of the Sandabs team. Sammy also helps with the dishes.
Shelley Lopez, of Shelley Bakes, creates Sandabs, house-made desserts. She cooks the regulars and seasonal favorites. Shelley created the famous “smores” (yummy) and other house favorites like chocolate mousse and fruit cobbler. Try Sandabs’ mini-desserts of créme brulee or key lime pie.