Tim and Nicole Ryan
Born and raised in Wisconsin and Massachusetts respectively, Tim and Nicole met in Chicago while working together. Nicole has a business degree and Tim’s degree is in construction management. After moving to Michigan in 1993, they started their own commercial construction business in 1995. Tim and Nicole own and operate Ryan Construction Inc., a business that builds restaurants throughout the Midwest, including their very own, Sylvan Table. They have two children now in college, love to travel and spend time with family.
It has been a dream of theirs to own and operate a restaurant that aligns with their values. They carefully designed and decorated Sylvan Table to represent a welcoming and homey atmosphere with food and beverage that embodies sustainability, creativity and wholesomeness. Nicole works closely with Chef Chris and the team to ensure this vision is brought to life in the food they curate. In addition to helping run Ryan Construction, Nicole embarked on obtaining a degree in Culinary Arts from Schoolcraft College. She just completed her first year. Her education has been twofold in that above and beyond the education, she has met many young chefs of our future, some of whom work at Sylvan Table.
Chef Christopher Gadulka has always had a love of food and cooking, considering his parent’s and grandparent’s cooking as a heavy inspiration.
Chef Gadulka grew up in Dearborn Heights, Michigan and attended culinary school at Schoolcraft College in Livonia, Michigan. He was tutored there under Master Chef’s Jeff Gabriel, Dan Huglier, Kevin Garonski and Joe Decker, to name a few of the illustrious alumni there.
The opportunity to lead the team at Sylvan Table is a dream come true. “There is not another place like this in Michigan. The combination of an amazing kitchen buildout with the fresh produce and other farm goods at my disposal will allow me the opportunity to create amazing food.” He plans to feature lesser utilized products, including different cuts of meat and seafood that are not commonly showcased.
Chris loves finding fresh, exciting new cooking ideas through inspirations from his home garden and nature. “I am always observing and taking notes of my surroundings as I never know what might inspire me next.” Interacting with the guests brings him immense satisfaction, knowing he has been able to provide them with a memorable meal.
Prior to accepting the Executive Chef position at Sylvan Table, Chef Gadulka worked at The Tavern on Broadway Restaurant Group, the Toast Restaurant Group, Fleming’s Prime Steakhouse & Wine Bar, Tribute, Ernesto’s Italian Country Inn and Sean O’Callaghan’s Irish Pub.
Sadie's earliest and most formative experience with hospitality began at her grandmother's dining room table. Sunday dinners filled with family, friends, good food, and love.
While attending Michigan State University for Hospitality Business, she went back to working at restaurants because she missed the environment of the food industry and wanted to bring that same level of care and love she missed from her Sunday dinners to her guests. She eventually went on to manage Batter Up Bistro in Lansing and the Bay Harbor Yacht Club in Petoskey before moving on to join Sylvan Table.
Sadie grew up in the area and is excited to be a part of such a unique establishment that would improve the area that she holds so dear to her heart. She welcomes you to Sylvan Table and is here to ensure your experience as our guest is both memorable and exceptional.
Rick's passion for the farm-to-table movement began in 2003 when he moved from his hometown of Cleveland, Ohio, to southeastern Pennsylvania to apprentice at a large organic produce farm.
As a culinary school graduate, pairing his deep knowledge of food with the art and science of farming was a perfect match. His skill at farming continued to grow as he managed vegetable farms from 2-20 acres.
Previously, Rick was operations manager at The Farm at St. Joe's, Ann Arbor, and the farm manager at Charlestown Farm in Phoenixville, Pennsylvania.
Rick is delighted to be part of the Sylvan Table team and is devoted to providing our guests with a true farm-to-table experience.
A native of southeast Michigan, Kiera discovered her love of baking as a teen. After two years of pursuing a degree in psychology, Keira decided to move to New York to pursue her culinary passions. While there, Kiera worked with some of the most celebrated chefs in the world.
She begin her culinary career at the legendary Union Square Cafe, working under beloved chef, Carmen Quaglitia. She was also mentored by Daniel Humm and Pastry Chef Angela Pinkerton at the prestigious Eleven Madison Park, and the Michelin Star awarded Missy Robbins at A Voce, to name a few.
In 2017, Kiera returned of Michigan to join the opening pastry team for The Apparatus Room at Detroit Foundation Hotel with Michelin Star Chef Thomas Lents. In 2019, Kiera went on to open Single Barrel Social in Brighton as Pastry Chef.
Kiera is excited to combine her fine dining artistry with rustic farmhouse values and sustainability to bring you fun and familiar, yet unexpected desserts.