Amara is curated by Rule No. One Hospitality Group (RNO), which is comprised of the owners, designers, and program directors for our award-winning restaurants and bars.​ Based in Madison, Wis. RNO has established itself as a leader in the hospitality space through seamless integration of its areas of expertise including strategy, concept, design, branding, and world-class food and beverage creation and development.




Jillian comes to Amara with 20 years experience in the hotel, event, and restaurant industry.  She formally worked as the Food and Beverage Manager for the Graduate Madison Hotel.  Prior to this, she worked as FOH Manager/Floor Manager for Graze Restaurant working her way up to the General Manager and Maître d' for L’Etoile Restaurant/Deja Food Group.


Jillian graduated college from Western Illinois University with a BFA in Musical Theatre. After spending a few years acting and waiting tables in Chicago, she decided to make the full transition to management. After working in the events industry, Jillian moved to Madison where she fell in love with farm to table cuisine, wine, and the focus on local products and business.


‘’I am a person who shows love by serving, not only in the restaurant industry, but in my community. I truly feel that in order for people to strive, we need to belong to something bigger than ourselves and volunteering in my community has helped me do that. Everyone should give back - in some way- some form. Amara is an opportunity to make the industry a better place for everyone that worked in it. Not only how we treat each other, not only paying people what they deserve, but actually looking at the finer points of the industry and making it somewhere where you could have a lifelong career and make it fulfilling.’’




Patrick joins Amara as a front of house professional having worked as a Server, Bartender, and Dining Manager at esteemed establishments in Lincoln, NE including Venue Restaurant & Lounge, The Nebraska Club, Lazlo's Haymarket, Star City Pride, and Casa Bovina.  Casa Bovina especially prepared Patrick for work at Amara with its focus on Italian cuisine, elevating every aspect of the dining experience at one of the best restaurants in the state.​ Patrick grew up in Nebraska and graduated with a Bachelor of Science in Philosophy from the University of Nebraska.  He has worked to bring passion and pride to our community as an administrator and advocate for LGBTQ+ organizations.





Jessica brings enthusiasm, creativity, love of people and and extensive beverage and hospitality experience.  She brings to Amara over 10 years experience as a lifelong hospitality employee working in Los Angeles, CA as well as here in Madison, WI.  Experience includes Beverage Director of Kimpton Hotels & Restaurants (Hollywood, CA), Beverage Director of Conservatory & Society Room (West Hollywood, CA), Beverage Manager of Bar Mateo at Zinc Cafe & Market (LA) and Asst. Manager of Colectivo Coffee (Madison, WI).  Jessica has a Bachelor's of Photography from the Art Institute in Fort Lauderdale.


"I'm the most excited to work with all the talent we have put together. It's been so exciting to learn about our community through meeting and assembling a team that we all trust. Amara will be a restaurant with elevated dining experiences with a staff that is truly embedded and in love with hospitality. As a wine lover, I am very excited to present these awesome wines on our menu!"

Abby Hampton_edited.jpg



Abby brings to Amara over five years experience as Sous Chef of L’Etoile Restaurant





Goldie brings to Amara a deep understanding of FOH operations and love of culture, people and the hospitality industry.  She worked at The Madison Concourse Hotel and Governors Club for seven years as a Host, Server, Bartender, and Assistant Manager.  Amara will draw on her knowledge and professionalism, but also her underlying passion for service and curating a top-performing team.

"I find more passion and growth every day I challenge myself to keep learning and growing.  I can't wait to share Amara with our guests who will enjoy it as much as I've enjoyed putting it together!"

Screen Shot 2022-09-25 at 8_edited.jpg



Jordan Gross moved to Madison in 2019, where he worked as a Lead Line Cook at Estrellon, Line Cook of L’Etoile Restaurant, and helped develop the menu at Youngblood Beer Co.  Jordan is passionate about business operations as he is about producing a quality product and dining experience, and brings a strong operational acumen to the role having worked as a Business Analyst in the advertising and tech industries.  Jordan attended culinary school in New Orleans.

"I want Amara to be a 'teaching kitchen' atmosphere. Creating a work environment that embraces diverse skill sets and fosters continual growth through attainable and actionable goals to me is of the utmost importance, and is something I feel is very important in any occupation,  but especially in hospitality."




Travis comes to Amara from Santa Ana, CA and Portland, OR.  He brings 10 years of culinary experience working as a Line Cook at Sous Chef at OX, Playground, and Detention Restaurant. Travis is a passionate cook dedicated to push our team to achieve our highest levels of consistency and quality.  Travis graduated Oregon Culinary Institute in Portland, OR with an Associate of Science in Culinary and Business Management 




Amara is about celebrating and treating each other and ourselves well. We seek to provide warm, fun and an endlessly interesting mix of inspired programming that challenges, invigorates and delights our guests by celebrating our craft, who we are, what we do and what we believe―capturing the community’s unique lifestyle and culture.


Amara is managed by Rule No. One Hospitality, a mission-driven lifestyle company seeking to provide warm, fun and an endlessly interesting mix of inspired programming that challenges, invigorates and delights our guests by celebrating our craft, who we are, what we do and what we believe―capturing the neighborhood’s unique lifestyle and culture.  Coming out of the pandemic we are, now more than ever, committed to creating a culture of inclusivity, humility, collaboration, wellness, and equity. We support those who live our values with culinary training, career opportunities, and great benefits.