VERO BEACH — Chef Michael Lander says he has always dreamed of opening his own restaurant. “Ever since I started my apprenticeship in Atlanta years ago, I’ve wanted to have my own place to offer people the food I like,” says Lander, 51, who was executive chef at the Moorings Club for 12 years.
The island resident will get his chance in January when he open’s Michael’s Table on Ocean Drive across from Humiston Park, in the location occupied until recently by Tangos II.
“I hope to be open, if not for New Year’s Eve, then by the first week in January,” he says.
Lander bought Tangos in a deal that closed Dec. 7, taking over the lease and acquiring the equipment.
Tradesmen are working in the restaurant now, remodeling it to suit Lander’s vision.
“It is an intimate space, only 52 seats including the bar,” he says. “I want to make it softer and bring in more color.”
Lander says he will serve “down-to-earth seasonal cuisine” with French and Asian influences, including lots of locally- grown and organic food.
He is one of the founders of the Farmer and Chef Summit, an informal group that meets once each year and works together year-round to produce and present to the dining public high-quality local produce and meat.
The collaboration includes chefs asking farmers to grow the products they are most interested in serving and farmers suggesting produce that thrives in this area for menus.
Lander had a garden behind the tennis courts at the Moorings tended by his assistants to supply the freshest possible vegetables and herbs to club patrons, and he hosted the first Farmer and Chef Summit at the Moorings.
Theresa Dormi, owner of Vero Beach gourmet spice company Lucky Onion, was at the meeting. In an online article, she wrote, “Chef Michael was very inspirational for many people in the room that day. He is a strong supporter of buying local and he prepares his menus based on what is available at that time of year.”
Lander will offer craft beers and mostly American vintages from boutique wineries to accompany his seasonal, sustainable food.
He says Michael’s Table will employ 10 to 12 people, including members of his Moorings crew who came with him. The kitchen will be run according to the French brigade model he learned as an apprentice.
“It is a very competitive, almost military system in which people move up through the ranks based on their ability and effort.
“If someone at a certain stage is not pulling their weight, the guy behind them is ready to step up and give it a try. It is a great way to learn.”
Lander believes the Ocean Drive location is ideal for the venture.
“It is one of the best spots in the city for a restaurant,” Lander says. “I wanted to be someplace where there is foot traffic, which you have on Oceanside.
“When events put on by the Oceanside Business Association wrap up, we are right there if people want to get a drink or something to eat.”
Lander believes the location will help him stay in touch with and serve the clientele he got to know at Moorings.
He hopes islanders who enjoyed his food at the club will become regulars at his new restaurant.
Lander plans to serve lunch from 10:30 a.m. until 2:30 p.m. during the week and offer brunch from 9:30 a.m. until 2:30 p.m. on Saturday and Sunday. Dinner will start at 5:30 p.m.
“I want it to be a great space with great food, a neighborhood place where people can come two or three times a week for lunch or dinner,” Lander says.
In an interesting twist, Ben Tench, who sold Tangos II to Lander, has taken the executive chef’s job at the Moorings.
