Small Business Saturday with Stacey Donadio: Semolina Restaurant!

Small Business Saturday with Stacey Donadio is back this week with one of our FAVORITE Monmouth County restaurants, Semolina! Known for their farm-to-table simple cuisine, Semolina has truly wowed us since opening in Red Bank in 2019. We’re obsessed with the Pennsylvania Raised Porkchop, unbelievable pastas, and the Caramel Budino dessert that’s quite possibly the best dessert we’ve ever had! Stacey met with owner and chef, Chuck Lesbirel, to learn more about the path that brought him to opening the restaurant, some of the challenges he faced owning a restaurant during COVID, and the exciting plans he has for Semolina in 2021!

Where are you from and where do you live now?

I grew up in Union Beach, I currently live in Farmingdale.

Tell us about your business!

Semolina Restaurant is a Farm to Table BYOB restaurant in Red Bank. We focus on utilizing as many local ingredients as we possibly can as well as fresh pastas.

What’s your background? What made you go into what you’re doing now?

I started working in kitchens at the age of 14. I just got hooked onto the adrenaline rush of a restaurant kitchen.

What do you love about having a business in Monmouth County?

It’s where I grew up, and the summertime produce in this area is off the charts ridiculous!

What has been the most challenging part of running your business during COVID, and how did you overcome it?

The unknown. Not knowing when the restaurant could re-open, with how much capacity, etc. Red Bank was a HUGE help with setting us up a parklet for outdoor dining. Also we re-introduced catering, which has been crazy busy with small in-home dinners!