James Bishop serves as Arc’s General Manager. Bishop was first acquainted with the restaurant industry at nine years old when his mother managed a restaurant. As a young boy, he was fascinated by the moving parts of the industry and remembers peeling carrots, folding linen into swans and sitting in the back of the kitchen to observe the chefs as they created art. Bishop worked in various restaurants and hotels growing up where he learned the ins and outs of hospitality. It wasn’t until after moving to Southern California and dabbling in the world of marketing that James realized he truly was meant to stay within the restaurant industry. James is an old-world wine enthusiast and appreciates the heritage and nostalgia that old world wines offer.
Danielle Sandefer, Assistant General Manager
Danielle Sandefer serves as Arc’s Assistant General Manager. Sandefer began in the hospitality industry at 17 working as a host for a local restaurant chain. Next, she started college and was working her way towards a marketing degree and what she thought would be her future career. Her initial plans were redirected after spending countless hours behind a computer screen with the strong disposition to be around life, excitement, and movement rather than be chained behind a desk. Although it took a few years to solidify her decision to move back into the food industry, Sandefer feels that those years remind her why her work today is so rewarding. Her mothers’ baked macaroni and cheese would be her last meal, for crimes yet unknown.
Jennifer Blair, Assistant General Manager
Jennifer Blair serves as Arc’s Assistant General Manager. Blair’s gracious demeanor and positive attitude are acquired skills that she mastered as a former Disney princess and performer. These strengths paired with her passion for food and beverage have made her a valuable asset to the team. Blair is a firm believer that Arc is bringing conversation back to a shared meal because of their objection to televisions. Her “go to” staples are chips, salsa and a shot of whiskey.
Lyndsay Evans, Floor Manager
Lyndsay Evans serves as Arc’s Floor Manager. Prior to joining Arc, Evans worked for a small family-owned restaurant in which she rose through a series of leadership positions that began her career in management. It was there that she met Chef Noah and Marin, regulars at the restaurant, who fell in love with her charm and wanted to take her under their wing. Working in hospitality has helped Evans come out of her shell and become more confident. Lyndsay’s beverage of choice is a glass of red wine, which in large part is due to all she has learned from the beverage program at ARC.
Dan Dyer, Sous-Chef
Dan Dyer serves as Arc’s Sous-Chef. Dyer made his debut in the restaurant industry at the age of 18 when he started hosting at the Five Crowns Restaurant in Corona Del Mar. His love for the service industry began when he transitioned from host to busboy. Dyer loved interacting with guests, working as a team in the restaurant, and the satisfaction of bringing happiness to a multitude of people. After a few years working in the front of the house, Dyer transitioned from the production side of the restaurant business to cooking. He began as a prep cook, opting not to go to culinary school, but to learn directly under chefs at Five Crowns and then Chef Noah. After a few years as a cook at The Five Crowns, he made the decision to join Chef Noah at Arc. Dan’s happy place is sushi and a cup of warm gin.
Edgar Meza, Sous-Chef
Edgar Meza serves as Arc’s Sous-Chef. Meza’s career was initially induced as a child when he realized there was nothing he would rather do than help his mother cook for the traditional Meza family gatherings. Food and family always came hand-in hand growing up in Meza’s household and a home-cooked meal brought the family together with so much anticipation and excitement that cooking proved to be a natural career path. Meza began his career in family-owned restaurants, worked his way to Orange County's top catering companies, and hit a career milestone when he landed a gig at a resort in Newport Beach. Somewhere in the middle, Meza tapped into his people-skills when he took on a serving position that exposed him to the customer service side of banquets and large events. Meza's extensive background has shaped him into the well-rounded service professional and chef he is today. Meza is a sucker for Tacos Al Pastor accompanied by an ice cold Modelo Especial.