MEET OUR TEAM

Tyler Sundby

Sous Chef & Pastry Chef

Tyler grew up in Birchwood, WI—“way up there,” as he’ll proudly tell you. His love for cooking started out of necessity: in a family of four and a kitchen where good meals were rare, he stepped in to fill the gap. By 16, he was working the fryer in Mikana, and through college at UW–River Falls, he balanced school and line cooking while studying theater design and construction. After a few years in framing and construction in Minneapolis, Tyler made his way to Madison and back to the kitchen—where he truly found his stride. He met Chef Evan Dannells at Merchant, who saw his potential early on and told him, “You’re going to be my sous chef someday.” That path led Tyler through Madison Sourdough to learn pastry, then Pasture & Plenty, and finally to Cadre. Tyler is drawn to the challenge of layering flavors and textures—of taking familiar ingredients and discovering something unexpected. He loves the problem-solving of cooking: imagining a dish, building it piece by piece, and unlocking something new. At Cadre, he’s found more than a kitchen; he’s found his crew. “It’s our little pirate ship,” he says. “We help each other grow—and help each other with life outside of work, too.” His favorite dish? Beef Bourguignon—anything that takes time, care, and a little patience.

Zack Bishop

Line Cook

Zack grew up in Dane County, spending his early years in DeForest and Lodi, and found his way into kitchens at just 16 when a deal with his mom—use the car, but pay for gas—landed him a dishwashing job. There, under the guidance of a talented chef, Zack was introduced to proper technique and quickly fell in love with the concrete, tactile nature of restaurant work. After a brief year at the University of Minnesota, he returned to the kitchen full-time, gaining experience at a fast-paced restaurant on Lake Wisconsin, the busiest he’s ever worked. After stepping away from cooking for a period and struggling to find a place where he felt challenged, Zack reconnected with his passion through a small neighborhood restaurant in Madison just before it became Cadre. Working with Chef Evan reignited his love for food through a deep connection to farmers, constant learning, and a genuine care for people. What Zack loves most about Cadre is the constant evolution—seasonal changes, new projects and events, community involvement, and the feeling that no two days in the kitchen are ever the same; when he’s off the clock, you’ll likely find him at Taqueria Guadalajara, where his burrito or gordita order is known by heart.

Vanina Kuri

Line Cook

Vanina Kuri grew up in Prairie du Sac, Wisconsin, where her first kitchen job—washing dishes—sparked a love for the hustle of restaurant life. Working her way up to prep cook, she discovered how cooking could combine creativity, artistry, and hands-on craft, inspiring her to pursue a culinary degree at Madison College. The program became a highlight of her life—not just for the skills she learned, but for the like‑minded people she met along the way. As graduation approached, a culinary instructor connected her with Chef Evan Dannells and the Cadre team. After staging in the kitchen, Vanina felt instantly at home: supported, challenged, and welcomed into a team that valued kindness and organization over ego. She joined Cadre in May 2023, eager to grow her skills in a fine‑dining environment that still feels approachable and grounded. When she’s not on the line, Vanina is usually eating (or cooking) pasta—preferably with cheese. A proud Wisconsinite, she finds a way to sneak cheese into almost everything she makes, and she wouldn’t have it any other way. Oh, and she’s also our resident mash potato connoisseur.

Marco Bustamante

Line Cook

Marco was born just outside Mexico City and grew up in a food-centered household with parents who were butchers, alongside two sisters and three brothers. He began cooking at eight or nine years old, learning from his mother, and when he moved to Madison in 2000, his first job was in a professional kitchen at Famous Dave’s, where he cooked for 18 years. Marco joined the team just months before Cadre opened, quickly forming an instant connection with Chef Evan, his personal hero. He describes the kitchen as feeling like family and credits Chef Evan as a constant source of inspiration, always pushing him to refine and rethink recipes. Now a proud father of three, Marco values the supportive, people-first culture at Cadre, especially the care shown for family and work-life balance. His favorite meal is tlacoyo with beans and habas, a dish that brings him back to Sundays in Mexico, picking them up after church as a kid.

Ramsey Robbins

Line Cook

Ramsey Robbins grew up in North Carolina until age ten before spending his teens and adult life in Madison, where he moved to be closer to his grandmother—who happens to be a big fan of Cadre. A tactile learner by nature, Ramsey discovered his love of cooking in his high school years, where making food with his grandma sparked his confidence and joy in the kitchen. After six years working in catering at Steenbock’s on Orchard, he built a strong foundation in hospitality before moving through Madison kitchens including Vom Fass, Delectable, and Mint Mark. Seeking a smaller, more intimate environment, Ramsey was drawn to Cadre to work with Chef Evan, whose leadership and loyal team he deeply respects. What he loves most is the close-knit crew, the freedom to be creative, and the constantly evolving menu that encourages learning and exploration. His favorite meals—both to cook and to eat—are ones he’s never experienced before, plus any Persian and Lebanese dishes like labneh and za’atar, which remind him of home, family, and sharing food with intention.

Nick Meronk

Line Cook

Nick Meronk grew up in Stevens Point, Wisconsin, and moved to Madison in 2023, quickly falling in love with the city and its food scene. He got his start in hospitality at 19, cooking breakfast at a busy café where the fast pace and high volume—often 160 orders a day—helped shape his work ethic and sharpen his skills, with an early mentor influencing his thoughtful, visual approach to cooking. Nick first experienced Cadre as a guest while visiting his girlfriend on Valentine’s Day, a meal of duck breast and mushroom soup that left a lasting impression. After later working alongside familiar faces at Ancora, he found his way into the Cadre kitchen, drawn by the opportunity to step away from brunch cooking and push himself creatively. He loves the collaborative team, the constantly changing menu, and the chance to focus on detailed, intentional plating. At home, his go-to comfort meal is lemon chicken orzo—a dish he appreciates for its simplicity, depth of flavor, and forgiving nature, unlike risotto.

Kathy Herrick

Operations Manager & Co-owner

Kathy grew up in West Bend, WI, but her journey into hospitality began far from home—in sunny San Diego, CA. After graduating from UW–Madison, she moved first to Georgia and then west to San Diego, where she found herself drawn into the city’s vibrant restaurant scene. What began as a second job hosting and serving quickly became a full-time gig, eventually leading her to a role as assistant manager in a bustling community of restaurants. A move back to Madison brought Kathy to the Madison restaurant scene—thanks to a San Diego connection—where she met Evan (just friends at first!) and a year later, they began dating. As the seasons of life changed, Evan opened Cadre and Kathy was working full-time in HR for a tech company in Chicago. When the tech company dissolved, Cadre “needed a mama,” and she stepped fully into the role—proud to help grow her partner’s restaurant. For Kathy, Cadre is more than a business; it’s a chance to build her community, love her team like family, and create a space where guests feel truly cared for. She treasures Cadre’s tight-knit staff, the many regulars who bring back gifts from their travels, and the deep connections with local farmers. For Kathy, hospitality is about listening to people’s stories and sharing in the joy of a thoughtfully made meal—like silky pommes purée or the vibrant, crisp vegetable dishes of summer that can only be enjoyed at their peak.

Evan Dannells

Head Chef & Co-owner

Raised in Manhattan, Kansas, Evan found his way into kitchens early—filling in for a dishwasher at just 14—and never left. What drew him in wasn’t just cooking, but the organized chaos of a restaurant and the rhythm of a team working in sync. That “dance” is what made hospitality stick. After moving to Madison in 2002 to pursue his culinary career, he honed his craft at some of the city’s most respected kitchens, including L’Etoile, where he built a deep technical skill set and a passion for French-inspired cooking rooted in seasonal, local ingredients. Opened in just five months since conception, Cadre reflects Evan’s belief that great restaurants are made by great teams, with a focus on worker-forward practices, sustainable local food, and genuine hospitality. What he loves most about Cadre is the people—many of whom have been there since day one—and the way the restaurant lives comfortably as both a neighborhood bistro and a destination worth crossing town for. He’s proud that guests notice the thoughtfulness behind the menu and planning, and grateful for the regulars who’ve been coming since opening, along with those who’ve followed him from past kitchens. When he’s not cooking, Evan is happiest eating things he can’t himself — like Laotian or Vietnamese food and always, always, ALWAYS sushi.