Step off the square and into a whole new Madison. Just seconds from the Capitol, you’ll find the city’s most exciting dining experience. It starts with our menu that spans continents and goes far beyond sushi. It’s echoed in our bold interior design and presented to you by our knowledgeable staff, dedicated to exceeding your dining expectations. The sculpted interior space is the perfect place for you to relax in the lounge, grab a romantic dinner or overwhelm each of your senses with an exclusive dinner at our chef’s table. Every moment at RED intends to create a memorable experience and one you come back to again and again.
Co-Owners Tanya Zhykharevich and Jack Yip might seem like an unlikely pairing to develop a restaurant. But this pair, from the opposite ends of the planet, has come together to create one of Madison’s most exciting restaurants.
When they opened in 2011, it was both founders’ first foray into starting a business. With Jack as the executive chef and Tanya behind the scenes, RED became the restaurant they wanted and the one they felt Madison needed. The duo’s desire to create a dining experience that was more than great food brought RED initial success. Tanya and Jack’s commitment to their vision has now led them to restaurant’s exciting new location, and it keeps RED at the forefront of fine dining in Madison.
Meet Our Team
Although raised just outside of Madison, Justin has made it his goal to travel whenever possible to expand his palate and stories. He has held various positions in the restaurant industry for over 14 years, beginning as a barback for a local cocktail bar during his stint in college. Justin excelled as a creative in the field. His curiosity, passion, and genuine personality drove his inventiveness in many artistic outlets such as drawing, painting, and music. Gathering inspiration from new destinations, Justin has applied many unique flavor profiles to our part of the world of craft cocktails and spirits. When RED expanded to its new location, Justin was asked to join the bar team. His experience curating exciting beverages and menus has elevated RED’s spirits program to new heights.
Rob may have grown up around the United States, but he found a home in Madison 8 years ago. It was here in which he began his career in the Beverage Industry. Self-taught, full of ideas and flair, Rob joined the team at RED after seeing the passion in Owner/Chef/Friend Jack Yip. It was this spirit for excellence that sparked an equally beautiful bar program. When Rob isn’t at RED making delicious cocktails, you will likely find him working on his PC and taking short to medium-length walks with his dog, Bella.
Front of House Manager
Rachel defines her love language as food, but others would describe her as full of life with an infectious laugh. Her appreciation for reading, writing, and continued education are just a few factors that have assisted in Rachel’s gratitude for the hospitality industry. With serving, bartending, and a college degree under her belt, her joy for a well-orchestrated service and a bottle of wine has pushed her into a career and the management team at RED. Most days you can find Rachel creating memorable moments in the dining room or sharing colorful anecdotes over a glass of vino with those she cares about.
Genna first experienced the restaurant industry while working part-time as a server while doing her studies in the mountains. She earned her BA in Art History as well as her Elementary Teaching License from the University of Colorado at Boulder. After returning home to Madison, WI she continued to expand her passion for food and was hired at a very successful restaurant as a server. This is when she fell in love with the industry. She spent a year being coached and guided by some of the best in the business, and not soon after was approached to be the coordinator for the restaurant’s catering division. And the rest is history.
These days you can find her using her passion for food and design to execute events at RED. There are many aspects to the culture of event planning that she loves. As an event manager, she gets to explore her creative vision and see an idea turned into a reality, from conception to execution. Creating a dream event while making the client and attendees happy is something that fulfills her passion for this industry. One of her all-time favorite quotes is – variety is the spice of life, and event management certainly keeps everyone on their toes!
Taryn, with an understanding of fine dining and exceptional service, has worked in the restaurant industry since high school. After obtaining her bachelor’s degree in Journalism she went on to work with restaurants in the notable BOKA Group and Lettuce Entertain You in Chicago. During May of 2017, Taryn joined RED as a floor manager. Her wisdom, patience, and knack for superior service brought her to her current position as RED’s General Manager. When she’s isn’t choreographing a beautiful service plan, you can find her dining and enjoying every minute of her experience. A little known fact is that Taryn has the ability to beautifully describe her favorite charcuterie and love of Chateauneuf-du-Pape in intoxicating détail.
Chef Jed Spink was born and raised in Madison, Wi. Inspired by Julia Child and Graham Kerr at an influential time in his youth, Jed would often be found trying to stay at home in the kitchen cooking these meals for his sister and himself. As his career began, his style was influenced by chefs, modern and timeless, through reading and travel.
Experience and time led Chef Jed into various positions such as a dishwasher at age 14 to becoming the Executive Chef at Crave at age 22. Being Executive Chef pushed his drive to always work harder and be better, heading the charge for Eno Vino’s title as Best Restaurant in Madison (2010).
Currently, Jed is the Executive Chef of RED which won gold medal best Japanese/Sushi and silver medal best Chef 2018 via Madison Magazine. It is in this position, as a chef and manager, that has influenced his career the most. Jed runs his kitchen with an approachable style and strive for staff education. Jed has expanded on his own cooking style by creating asian-influenced and seasonal dishes. The friendly competition and collaborations that come with working at a high-energy restaurant in the downtown scene has continued to push him further as well.
Sushi Sous Chef
Salvador Luna has been a key player in creating the elegant rolls and plating at RED beginning in 2012. Prior to working with RED, Sal worked with sushi and hibachi to obtain and expand his creative artistry. With an expert palate, skilled knife work, and dedication, Sal continues to raise the bar at RED with his joy, design, and intricate details. A family of coworkers and guest excitement over the beauty of the food are what motivates Sal in his position. In his world outside of RED, Salvador is a caring father of two and a player of many instruments including vocals and guitar for his ska band – Los Meskales.
With her mother’s excellent cooking always in mind and her father’s intuition and execution skills, Tanya immigrated to the United States from Belarus in 2005. With her degree in Engineering in Automation and a passion to learn and grow, she began her service career in Chicago. After some time and developing her skills, Tanya moved to Madison with excitement and big dreams.
It was here in Madison in which she met her business partner, Jack. On little operating experience and a humble savings account, together they opened RED on King Street in 2011. Tanya was dedicated to achieving her goal in creating a dynamic, exciting dining experience and achieved this through perseverance and constant learning. Now, after an upgraded, larger space, Tanya focuses on teaching her staff to push their idea of hospitality to the highest degree.
Although the bustling restaurant and her passionate personality surround her, Tanya is an introvert at heart. She enjoys spending her free time with her dog Cocoa, a glass of wine, and a great book.
Jack Yip’s journey to Sushi Chef and Co-Owner of Madison’s RED is as unique as his edible creations. It was inevitable that he would arrive on the scene as pioneer Chef in his field. As a young child, Jack was exposed and guided by his mother, who in her own right was a great cook; teaching him the importance of fresh ingredients and how to eat consciously. Always enjoying a challenge, Yip began to study with culinary experts, Satoshi Wakamura to sharpen his skills. With dedication and close attention to detail he began to develop a keen eye and love of Japanese cuisine. His attention then and today focuses on the marriage of traditional techniques and modern global cooking. Madison, WI became the place where he could begin to bring his dream of raising the culinary bar to life. Noting that the food culture in the Midwest was building, he didn’t hesitate to think bigger and work to develop a menu for a wide range of palates skillfully as he prepared for the second incarnation of RED’s menu as it is today. Chef Jack loves to pay attention to culinary trends, food and dining esthetics, while maintaining his passion for creative and beautiful cuisine.