Chef and Restaurant Director and Chef de Cuisine



Chef Owners Brooks Nicklas and Wendy Farber 
         met while studying at the world renowned Culinary Institute of
         America in Hyde Park, NY. 

Their love affair 
         with great cuisine and each other continued when - 
         after graduating - they moved to Switzerland.
         Three years later, after working together - winters in Sannenmoser
         outside of Gstaad and summers in Hermance near Geneva - they 
         returned to the states and opened their first of two successful
         restaurants.
         During these years they married and started a family. 
Brooks' and Wendy's love of great food
      and family is wonderfully evident at Rosemary and Sage.
      Rosemary and Sage features a seasonally changing, inventive new American menu. 
      A menu that - while paying homage to classic French and American cuisines - 
      takes a global perspective. Embracing the world's best flavors - 
      from Tuscany to Tokyo, New Orleans to Provence - in a fresh, deliciously satisfying way.
Evelyn Farber
      Wendy's Mother, an interior decorator who worked in 
      New York City - was the interior designer 
      and created the overall design for the restaurants, from lighting and 
      interior decoration to menu and logo design. She is forever in our hearts and thoughts.
Bruce Farber 
     Wendy's brother and  Maitre d' Hotel,
     helped realize Evie's interior designs, by building them.
     He has an impressive knowledge of great food and wines
     as well as history and literature, and is always
     great fun, charming and helpful. 
Debora Farber 
     Bruce's wife, knows and loves great food and graciously  
     serves as 2nd head waiter when her busy schedule - she's an accountant - allows. 


     The family and staff of Rosemary and Sage is dedicated to maintaining the highest possible standards
     of quality and attentive service, that is in all ways, welcoming.



2004 rosemary and sage