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
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.
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.
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.
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