Mixing and mastering engineer John Greenham (pictured) moved his production operations to The Annex Recording Studios in Menlo Park, Calif. in January.
“We’re thrilled that John is here to spin his mixing and mastering magic out of our Mixing Suite C,” says Russell Bond, The Annex owner and 30-year engineering veteran. “His approach to sonic purity matches well with our commitment to producing high quality recordings.”
“Studio C is a great room with a solid reputation as one of the best mix rooms in the [San Francisco] Bay Area,” says Greenham. “I look forward to completing many successful projects there.”
Greenham has been based in the San Francisco Bay Area since moving from the UK in 1983. He was a member of the mastering team at Paul Stubblebine Mastering in San Francisco. Greenham is also known for his work with Stephen Jarvis’ Area 51 Mastering. He has applied his craft to countless projects for artists such as Kelly Rowland, John Vanderslice, Two Gallants, Queensryche, Bettye Lavette, multiple Grammy-winning Los Tigres del Norte and the Latin Grammy nominated Pamela Rodriguez.
“I like the idea of supporting a facility that maintains high standards of professionalism,” says Greenham. “There is no doubt that the overall quality of recordings have declined because of not being done in a proper environment. At The Annex, you can still come into Studio A and track your record to 2-inch, 24-track [tape] and mix it through the Neve V3 to 1/2-inch tape. It sounds really good. It takes dedication to the art of recording to maintain a situation like that. I’m going to do what I can to support it.”
Greenham has already worked at The Annex Studio A tracking two bands, Carne Cruda and Maldita Vecindad. Of tracking the new Carne Cruda album, he says, “It’s the first recording I’ve done in Studio A, and I enjoyed it quite a bit. The Neve V3 is a great-sounding board, and there’s a really good sounding pair of 813s in the control room. It’s pretty comfortable in there as well. Big enough for working with a five-piece band like Carne Cruda.”