Danielle Wright, General Manager
After graduating from Arizona State University in 2003, Danielle moved back to California and dove into the hospitality world. Within 5 short years, she worked her way up in the ranks from food runner to General Manager. She has opened several concepts in her restaurant career, including Front Burner and Del Frisco’s in Dallas. Danielle relocated to the East Bay and worked for Bacchus Management group for 18 months before being recruited by Bounty Hunter. With over a decade in the restaurant industry, she is passionate about culture, and meeting the needs of everyone who crosses her path. Danielle is excited to be back in her hometown as part of the Bounty Hunter family. In her spare time, Danielle enjoys wine tasting, and spending time with her husband and 7-year-old son.
Brandon Jamieson, Sommelier
Brandon graduated from UC Berkeley in 2004, and developed a passion for wine when he entered the hospitality industry in 2012. As a Certified Sommelier, he worked hard to start a successful wine consulting business in 2018. From there, he was recruited by a fine dining restaurant and wine bar to head up their beverage program as Wine Director. He steps into the same role here at Bounty Hunter, putting his knowledge and expertise to work. When he isn’t studying wines from around the world, Brandon loves to golf, enjoy time with his wife and children, and share a bottle of vino with friends and family.
Priya Busfield, Manager
Priya began her restaurant career as a hostess at the age of 16 in her hometown of Sacramento, where she quickly advanced to different positions. After graduating from UC Santa Cruz in 2015 with a degree in Molecular Biology, Priya spent time working with Danielle as a restaurant manager. She took a brief sabbatical in 2018 from the hospitality industry to work within her degree field. Realizing that she has more passion for people than petri dishes, Priya jumped back in to the restaurant world and was found by Bounty Hunter. On a day off, you can find her exploring new Bay Area restaurants and bars, and soaking up as much sunshine as possible.
William Dolan, Manager
Billy, an east coast native, has put down roots here in the Bay Area. At 16, he began an extensive restaurant career, starting as a dishwasher in upstate New York. Moving up in the ranks, Billy found himself in NYC working in fine dining. After relocating to Southern California, he had a brief finance career, but quickly realized a desk job would not suit him. He longed to be in the Bay Area, and decided to make the move. Billy began to work in some of San Francisco’s finest restaurants. It was here he met his GM turned mentor, who guided Billy and connected him with Bounty Hunter. In his spare time, he hangs out with the loves of his life- his husband and their two pups, Dash and Oliver.