About Us
Our Story
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
Tanya Zhykharevich
Owner
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 where 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 upgrading to a 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
Owner
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.
Taryn Johnson
Operations Manager
Taryn has been immersed in the restaurant industry since high school, developing a deep appreciation for fine dining and exceptional service. After earning her bachelor’s degree in Journalism, she worked with renowned Chicago restaurant groups BOKA and Lettuce Entertain You. In May 2017, she joined RED as a floor manager, and her wisdom, patience, and dedication to excellence have since led her to become RED’s Operations Manager. When she isn’t choreographing a seamless service plan, Taryn can be found dining out, indulging her love of fashion, and savoring every detail of the experience. A little-known fact: she has a gift for poetically describing her favorite charcuterie and her love of Châteauneuf-du-Pape in a way that’s truly intoxicating.
Michael Fifelski
General Manager
Mike’s career in food and beverage spans over 20 years and began behind the bar, where he developed a passion for craft cocktails and making genuine connections with guests. After earning his bachelor’s degree in Political Science, he moved to Chicago and began bartending at The Bristol before joining the team at Bavette’s Bar & Boeuf. In addition to cocktails, Mike broadened his beverage knowledge by immersing himself in wine and spirits. He later worked as a bartender and trainer for Patina Restaurant Group at Disney World in Orlando, FL, before returning to the Midwest and joining Hogsalt’s leadership team at Bavette’s. In Madison, Mike oversaw the beverage programs at The Harvey House and Butterbird, then returned to Chicago as a Beverage Leader at Hogsalt’s Trivoli Tavern. He is now proud to serve as General Manager at RED, where he leads and inspires his team to create the same memorable experiences and genuine connections that first drew him to the industry. Outside of work, Mike enjoys traveling with his wife, spoiling his cats, and getting lost in a good book or comic book.
Mara Bakken
Assistant General Manager
Mara joined RED in May of 2018 as a server. Her experience and vast knowledge of our service standards and team brought her to her current position as a Front of House Manager. When asked what do you love about the restaurant industry, Mara responded “I absolutely love the energy found in a bustling restaurant on a busy evening. It’s an explosion of sensory experiences that place you fully in the present moment, for guests and staff alike. A restaurant cultivates an environment for new tastes, smells, sounds, ideas and experiences that ultimately set the stage for novelty and genuine connection.” Mara is an avid adventurer and previously worked as an English teacher outside of Paris at Lycee Camille Claudel in Vaureal. When Mara is not at RED, you can find her on a long walk or bike ride, nose deep in a good book, or spending time in her garden harvesting vegetables to cook a delicious meal that is likely to be shared with family and friends.
Ka Her
Events Manager
Red has always held a special place in Ka’s life. Over the years, it has been the setting for many meaningful moments—from birthday celebrations with friends to unforgettable nights out. When Ka learned that RED was expanding with a dedicated event space and seeking an Event Manager to bring it to life, she knew it was the perfect opportunity to blend her passion for hospitality with a place that already meant so much to her.
Since stepping into the role, Ka has had the privilege of leading RED’s events program through an incredible first year. The team has hosted more than 75 gatherings so far—everything from intimate celebrations to large-scale corporate events—and each one has been an opportunity to create experiences that leave lasting impressions. What she loves most about this work is the joy of helping guests celebrate life’s milestones and knowing that RED becomes a part of their story.
Outside of work, Ka is fueled by her love of travel and exploration. She has been fortunate enough to visit 13 countries so far, with many more on her list. Each trip brings new inspiration and perspective, and she is always looking ahead to the next adventure—so if you have a favorite destination, she would love to hear your recommendation!
Justin Bondurant
Bar Manager
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.
Salvador Luna
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.
Francisco Lopez Xelhua
Sushi Sous Chef
Francisco is one of RED’s most tenured employees. Starting as a dishwasher at our former location on King Street in 2013, Francisco worked his way up and is now an integral part of our sushi team. He attributes his growth to Salvador Luna who encouraged him to learn the art of sushi. Francisco’s favorite part of the job is breaking down whole bluefin tuna—it’s a remarkable experience to see him in action! If you’ve ever dined at RED, you’ve probably seen a chef’s choice dinner beautifully presented by him. When Francisco is not rolling sushi, he loves to stay current on all sushi trends and enjoys watching other sushi chefs master the art on YouTube and Instagram. Francisco’s talent also shines in his music—he plays the bass for a local band.
Alec Lappa
Banquet Chef
Alec discovered his passion for cooking after high school, leading him to study culinary arts at Elgin Community College. He gained experience at Niche in Geneva and Merchant in Madison, where he advanced from line cook to sous chef in just one year—an accomplishment he’s especially proud of.
Drawn by the opportunity to work with Chef Sean and join one of Madison’s top restaurants, Alec became part of the RED team. He loves creating exciting dishes, mentoring coworkers, and the rush of getting through a busy service.
In the kitchen, Alec brings a strong foundation in cooking techniques, leadership, and interpersonal skills. He thrives on the energy of service—especially the sense of accomplishment after successfully getting through a busy push. His culinary philosophy is simple yet powerful: “It’s not worth doing if it’s not done right.”
Outside of the kitchen, Alec enjoys riding his bike, trying new restaurants with his girlfriend, playing video games, and traveling—his favorite destination being Indian Rocks Beach, Florida. A former avid BMX rider, Alec also has a knack for adventure and creativity. When it comes to food, his all-time favorite is an Italian beef sandwich, though the best thing he’s ever eaten was a freshly caught and cleaned red snapper in Florida.