We came to this neighborhood as a family business, bringing our family's love of good quality and well executed food with us. We have all worked within the food-service industry at some point in varying capacities. Unlike most businesses trying to milk the local community for every penny, we live in this community. Our objective is to create a symbiosis for both the business and the customers to benefit, allowing us to do what we love and the neighborhood to enjoy the fruits of our labor. 


Ron Ferreira

Chef Proprietor

Ron began his culinary career working at his family’s business, The Lantern Pizzeria in Fanwood, New Jersey, from 1977 to 1993.  Over the next two and a half decades he held positions in food sales and restaurant management. He was the General Manager of Antonio’s Mozzarella Factory in Springfield, New Jersey and was the General Manager / Executive Chef of Sorrento’s in Westfield, New Jersey.  He has been involved in theater catering at the Bergen Pac, State Theater, and NJ Pac for the past fourteen years. His first catered event was for Tony Bennett’s QVC simulcast at the Bergen PAC.  Since that time, he has catered the likes of Patti LaBelle, Hall & Oates, Julio Inglesias, Alice Cooper, Cyndi Lauper, Michael McDonald, The Beach Boys, Brian Wilson, Chicago, Earth Wind & Fire, The Neville Brothers, Dr. John, Kiss, Willie Nelson, Diana Ross, Bernie Williams, The Doobie Brothers, Ringo Star and his all-star band just to name a few.  He is now collaborating with his son to bring their passion for food to Northside Kitchen.

Michael Ferreira

Chef Proprietor

Michael has worked for over a decade cooking in varying restaurants, from white tablecloth to burgers in breweries. He has worked for the Frankies Spuntino Group in NY, Metrovino in Portland Oregon, and staged at various restaurants in each city, most notably, Maialino in NY, and Le Pigeon in Portland. He graduated from the Culinary institute of America in Hyde Park NY and is currently working on a degree in microbiology enrolled at Rutgers to pursue his love for the transformative properties of microorganisms and the food products we love. 

Michael is also two tour veteran of the Iraq war, where he served in the First Cavalry artillery cell in Baghdad. He was later honorably discharged after 5 years of service.