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.
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Tyler
May
Tyler is a seasoned culinary leader at Nando Wood Fired Steak and Seafood, bringing a “quality-first” approach to every dish. With experience as Executive Chef at Biaggi’s Ristorante Italiano and Sous Chef with Cunningham Restaurant Group, he excels in both kitchen leadership and operational management. Tyler is known for fostering organized, respectful kitchens and mentoring the next generation of culinary talent.
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Zach
Chef Zach brings refined technique and innovative menu design to Tudela Restaurant Group. A Stratford Culinary Institute graduate, he has led kitchens in Washington, D.C., and Indianapolis, including Komi, RPM Italian, and Nesso. Zach combines creativity, ingredient-focused cooking, and thoughtful leadership to deliver exceptional dining experiences.
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RYAN
Ryan is a hospitality professional with over a decade of experience leading front-of-house operations and beverage programs. Currently General Manager at Nando Wood Fired Steak and Seafood, he emphasizes team culture, operational excellence, and guest satisfaction. Ryan is known for his deep knowledge of food, wine, beer, and spirits, and for creating memorable dining experiences.
Christen
Christen is a results-driven hospitality executive overseeing Tudela Restaurant Group’s portfolio, including Nando Wood-Fired Steak & Seafood and COMFORT by the Cross-Eyed Cricket. With over 15 years in restaurant management, Christen combines operational strategy, team development, and culinary expertise to drive consistent guest experiences and business growth. Passionate about mentorship and training, they foster high-performing, engaged teams across all concepts.
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BRYCE
Bryce is an accomplished Beverage Director in Evansville, specializing in cocktail program development and wine curation. With extensive experience in fast-paced, high-volume restaurants, he focuses on creative menus, operational efficiency, and leading high-performing bar teams. Bryce is passionate about delivering memorable guest experiences through thoughtfully crafted beverages.
The NANDO Difference
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