Executive Chef Michael Farber of Mike & Nellie’s, began his culinary career back in his teens at Don’s Drive-In, in Livingston, New Jersey.  As the “official onion peeler and coleslaw maker”, Farber would travel from his childhood home in Maplewood, to peel pounds and pounds of onions, while dreaming of a career in law. 

Farber, a political science major at the University of South Florida in Tampa, took a job at a local Steak & Ale chain restaurant as a dishwasher.  One day when they were short of staff, he was told he was “going on the line” and cooked 100 steaks that night.  He was a natural, remaining there, eventually becoming the highest paid kitchen staff member at $2.95/hour.  He later left to work as a broiler cook at Busch Gardens where he stayed until graduation.

            Upon returning home to New Jersey, he took a temporary summer position at Tep’s in Rahway, owned by his father and grandfather.  He came to the realization that the culinary industry was in his blood, and stayed, taking over the restaurant.  During his tenure, he turned the “local pizzeria” into a three star rated restaurant, as noted in The Star Ledger.

            When Farber was ready to break out on his own as a self-made chef, he left Tep’s to apprentice under the auspices of the Tribeca Grille and Filliponte’s, both in New York City.  With knowledge and know-how, he searched for a location in which to settle. 

At the suggestion of a friend, he approached the owner of then Sodano’s, in Ocean Township.  They sealed the deal on a Monday morning in April, and he was in the kitchen that night. That was nine years ago.

            Quietly changing over from Sodano’s to Mike & Nellie’s (named after Chef Farber and his father, Nelson) Farber sought to slowly but surely revamp the restaurant to make it his own.  Refining the menu, space and overall expectations of his patrons, Farber worked hard to establish Mike & Nellie’s as a fine dining, upscale eatery.   

            Priding himself on serving only the best ingredients, Farber constantly tries to exceed his guests dining experience by doing so.  He will go to great lengths to purchase products of the highest quality and standards. An example of this would be serving only true, USDA Prime meats, a rare find in Monmouth County.  Even when the market price is at its highest, Farber will settle for nothing less.

            Mike & Nellie’s maintains a set menu of Italian-based recipes, serving pastas, veal, chicken and seafood to accompany the Prime meats.  An extensive “specials” menu is offered daily which can be an exclusive menu on its own.  An assortment of entrees, including, Root Beer Glazed Pork Chops and Grilled Sushi Grade Yellowfin Tuna move away from the Italian influence, bringing to the table Farber’s own unique style. 

            Farber has dedicated himself to the kitchen, hiring a manager to oversee operations.  This has enabled him to focus on recipe development and consistency.  “It is very gratifying to feed 235 people on a Saturday night who walk away happily satiated,” Farber noted in our conversation. 

             Although Farber may have changed his path of careers choosing gastronome over law, perhaps the two are not so far apart.  Each position is one of service to others, with the anticipation of a positive outcome.  At Mike & Nellie’s, Farber is able to do so on a daily basis.