About us
Our why
At NANDO, every dish starts with a spark—of flame, of inspiration, of intention. Our passion is simple: to reimagine fine dining with primal technique and genuine hospitality.
We’re not just serving steak and seafood.
We’re serving moments that matter—wood-fired, thoughtfully plated, and deeply personal.
Meet the TEAM
Brothers Andrés and Mateo Tubeta lead the kitchen with shared roots, distinct styles, and one common vision:
“Flame-first cooking that honors the ingredient and respects the guest.”
Raised in a family where the kitchen was the heart of every gathering, Andrés and Mateo bring a lifelong passion for honest, fire-driven food to NANDO. Andrés, with a background in traditional Argentine grilling and classical techniques, brings a rugged respect for primal flavors. Mateo, with a flair for coastal seafood and global influences, adds balance, creativity, and finesse.
Together, they craft a menu that celebrates simplicity without compromise—where every dish, whether a wood-fired steak or ember-roasted fish, tells a story of precision, patience, and genuine hospitality.
At NANDO, their flame isn't just a cooking method — it’s a philosophy.
Tyler
Plagmann
Born in Evansville, Chef Tyler Plagmann embarked on his culinary journey in Vermont as he began working in classical French restaurants. He accepted an offer as line cook for Two Michelin Star Chef Terrance Brennan, working his way up to Sous Chef. Honing his skills and working between Picholine of NYC and their Hermitage Inn of West Dover, Vermont.
Chef Tyler then decided to make his journey out west to Portland, Oregon, working as Sous Chef for James Beard Award winning chefs Greg and Gabi Denton of Ox and Bistro Agnes. After a year with the Dentons, he started working for James Beard Award winning chef Aaron Barnett of St. Jack as Sous Chef before opening Scotch Lodge for Barnett as Chef De Cuisine until the pandemic.
During the pandemic, Chef Tyler became Executive Sous Chef of the Basin Harbor Club in Vermont, until accepting Executive Sous Chef/ Chef De Cuisine of the Peabody Hotel in Memphis, Tennessee. While in Memphis, he opened the Peabody Hotel’s premier fine dining restaurant Chez Philippe, curating a 10 course tasting menu experience that had never been seen before at the hotel. During his tenure at Chez Philippe, the restaurant garnered 4 stars from the Forbes guide, as well as number one on USA Today’s 10 best list of hotel restaurants in America.
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RYAN
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BRYCE
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Christen
The NANDO Difference
I had the chance to preview NANDO in Evansville, and I’m seriously impressed! The interior design is stunning... elegant, warm, and thoughtfully done. I also got to sample some of the dishes, and they were absolutely delicious. Every bite was packed with flavor and beautifully presented. I can’t wait to bring my family and fiancé here for a special night out. NANDO is going to be a new favorite in town!
Lauren w
Had a chance to preview the menu and it was amazing! The food and cocktails are easily the best in Evansville. There’s no where in town doing the things they are!
RYAN F
Couldn't be more excited for NANDO to open. This is the restaurant that Evansville has needed for a long time. The Wood-Fired Grill aspect is going to bless the meat that touches it and I am here for it!
JORDAN H
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