Farmer’s Table Boca Raton offers breakfast, lunch and dinner. Adjacent to the Wyndham Hotel, our warm, earthy space offers inside dining at the bar, in the spacious main dining room or in private dining areas, while outdoor seating is available on our tropical patio.

Did You Know?

We use 2/3rds less salt then other restaurants in all our dishes.

We never use or cook with cream or butter. Our primary cooking agent is sunflower seed oil.

We follow the EWG’s sourcing guidelines. All produce served from their “Dirty Dozen” list is always purchased 100% organic.  

We do not deep fat fry or microwave anything.

All the seafood we serve is sustainably caught, captured, or raised.

Our philosophy is to serve sustainably farm- raised or harvested seafood so as to not deplete the oceans.

We only use dry-packed scallops, which means they are not shipped in chemicals or preservatives.

All the meat we serve comes from animals that have never been given hormones or antibiotics.

We only use and serve grass-fed and grass-finished beef.

Our Vero water system produces water that is five times filtered and mineral enhanced. Serving Vero allows us to reduce our carbon footprint and minimizes our waste.

All of our proteins are “never ever” proteins meaning the animals have never been administered antibiotics, hormones, or steroids ever.

We believe in keeping our restaurant free of High Fructose Corn Syrup and GMOs.

All our eggs are cage-free and fed a vegetarian diet with no hormones, pesticides, antibiotics or steroids.

All of the wood in the restaurant (minus the tables and chairs) was reclaimed from a 60 year old barn in Wisconsin.

Most of the herbs we use are grown here in our garden which is tended by Farmer Jay.

All of our bar mixers are made in-house using fresh juices and organic syrups.

The fig is our logo because it is a symbol of life and origin.

Our kitchen is a scratch kitchen producing around 95% of our finished dishes from scratch.

Our mozzarella cheese is made fresh and hand stretched twice daily for that day’s menu.

Our frozen drinks are free of chemicals and other additives.

All of our coffee is certified organic and fair-trade.

Our on-site Pastry Chef specializes in cholesterol-free vegan desserts.

Our hot teas are crafted by Nata Mason the tea master of Trend Tea, located on the second floor of the hotel.

Our menu is created and driven by conscious, healthy, clean eating philosophies.

With over 34 years of experience, Chef Michael Schenk has an extensive, international culinary background. His career began in Germany, where he honed his craft as a Demi Chef Tourant, Chef De Cuisine and Executive Chef in Michelin-starred establishments, Feinkost Kȁefer and Hotel Königshof. After completing his Culinary Chef’s Master’s Degree from Germany, Schenk served as Chef de Cuisine/Executive Chef at the five-star luxury Hotel Bayerischer Hof in Munich.

Schenk left Germany to broaden his culinary talents in the United States, taking on New York City’s vibrant and demanding palates with the opening of Commonwealth Brewing Company as Executive Chef where he was featured on The Food Network’s Football Sunday Treats segment. As the Executive Chef at New York’s iconic Tavern on the Green, Schenk had the honor of preparing the traditional Pasta Feast for the prestigious New York Marathon. Continuing his tenure in New York, he worked alongside Rick Moonen at the well-known Oceana as the Chef de Cuisine for four years where they specialized in sustainable seafood and seasonal ingredients using local day boat fish.

In 2002, Schenk was tapped as Executive Chef at Wykagyl Country Club in New Rochelle, New York. He went on to run Fresh Meadow Country Club in Great Neck, New York as Executive Chef for nine years. In 2012, he headed south where he led the culinary division at the Polo Club of Boca Raton as the Executive Chef and later at Wycliffe Golf & Country Club in Wellington, where he used ingredients from the club’s private gardens. At the Polo Club of Boca Raton, he oversaw five different restaurants with nearly 100 employees. He implemented conscious cooking at the country clubs in order to please the various dietary preferences and restrictions including clean eating, vegan, gluten-free, vegetarian, low sodium and low fat.

As of September 2017, Schenk joined the Farmer’s Table team as Culinary Director. He brings decades of experience and a fresh take on the restaurant’s health conscious cuisine, which will in turn creatively enhance the Farmer’s Table’s dining experience.

Mitchell Robbins (left) & Joey Giannuzzi (right)

Mitchell Robbins has been an advocate of healthy living since he was young.  Always active in sports, he put fitness first and developed a lifestyle of healthy eating and an appreciation of helping others eat well, too.

“I have always eaten simply and conscientiously,” he says. “I like to know the sources of my food—that it was grown cleanly and sustainably. I like fresh fruits, vegetables and grains in their simplest form.”

Robbins has been in the real estate industry, primarily in the multi-family arena, for the past 25 years and purchased the Wyndham Hotel Boca Raton a few years back. Soon after, he moved from his native Boston to the Boca/Delray area with the vision of creating a community-based hotel with a core philosophy of wellness. To that end, the Wyndham now features a yoga studio with 33 classes; a fitness trainer; a renovated pool and tropical courtyard; and TrendTea lounge, featuring loose leaf teas, coffee and healthy snacks, a gourmet tea, coffee and healthy snack lounge. 

Mitchell met his wife, Allison, in a yoga class, and three children later, they dreamed of living in a healthy community with dining options serving the freshest and most nutritious food, one where they could bring their children knowing they would eat delicious, natural food with no hormones, chemicals or additives. They also wanted a place that was based on a spirit of community and affordable for all.

So, after meeting Joey Giannuzzi, Farmer’s Table was born, which fit perfectly into Robbins’ plans for the Wyndham. “We want Farmer’s Table to be the community center where people can grab a quick bite at the café or linger over a meal in the dining room or on the garden terrace,” he says.

Farmer’s Table seeks to create “community through food” with events and activities, including educational dinners, live music, kids’ programs and more. “We want people to always be thinking, ‘I wonder what’s going on at Farmer’s Table today,’” Robbins says.

Robbins has been hands on during every stage of development for the restaurant, from menu conception to design to staffing. He hopes that Farmer’s Table will become a regular part of guests’ daily lives, where they can come several times a week and experience quality food and service time and again. “When you come into our restaurant, you’ll be greeted like an old friend,” he says. “You’ll feel like you’ve come home.”

Robbins lives in Delray Beach with his wife, Allison, and three children, Jancie, Lily and Avery.

For Licensing:

DEVELOPMENT OPPORTUNITIES

Farmer’s Table is more than a restaurant—we are a destination for the whole community. A place to grab lunch on the go or linger over a delicious farm-to-table meal with family, friends and business associates. A place to learn about and celebrate a lifestyle of wellness. A place to renew, refresh, enjoy life while enjoying clean, consciously sourced meals.

If you’d like to explore bringing Farmer’s Table to your community, please email us at: mitchell@robbinsgroup.org.

Joey Giannuzzi brings more than 25 years of restaurant experience to Farmer’s Table. Born in Staten Island, N.Y., he was raised in Wellington and developed a passion for surfing and cooking as a teenager. He started working in restaurants at the age of 16, mainly so he could surf during the day and cook at night.

His love of cooking quickly took precedence. It wasn’t long before he started climbing the ranks, working with some of South Florida’s best chefs and restaurateurs at award-winning establishments. He recently hung his toque at The Green Gourmet in Delray Beach, where he pleased his guests with outstanding healthy food and unwavering hospitality.

In his relentless pursuit of great food, Giannuzzi began to notice a change in the “fresh” ingredients being used at restaurants. Waxy, genetically modified and flavorless were becoming the norm. He started working with local farms and purveyors to source fresh and clean ingredients.

Partnering with Mitchell Robbins for Farmer’s Table, Giannuzzi set out to create a restaurant that would have a positive impact on the community and truly change the South Florida dining scene for the better. Now, he’s showcasing his flair for understated food that wows with big flavors and creative presentation.

“I like using quality ingredients that only need a brush of olive oil or sea salt to really shine,” he says. “I like paying attention to sustainability and environmental issues that come along with procuring food. I also believe in minimal processing and demand that everything is made in house so we know exactly what is in the food we serve and can be proud of it.”

He enjoys managing all the moving parts of the operation, he says: “I like getting my arms around the whole thing and figuring out how to manage each detail. A great chef once told me, ‘The chef who manages the most details well has the best kitchen and therefore the best food.’”

Giannuzzi believes that the restaurant’s clean approach to preparation—omitting deep fat frying, microwaving, processed foods, high fructose corn syrup and the like—will truly distinguish Farmer’s Table on the local dining scene. He’s excited for guests to try such standout menu items as the Cucumber “Tartare,” Zahtar Spiced Salmon, flatbreads and mocktails.

Giannuzzi resides in Delray Beach with his wife, Britt.