ABOUT MENU RESERVATIONS BOOK YOUR EVENT CATERING GIFT CARDS CONTACT US Loading... IT’S ALL ABOUT YOU We want to be YOUR community restaurant—the one you choose for your special family occasion or your corporate dining event—the one you walk into and feel like you are among family and friends. And the one where you know you will only be served food that has been sourced cleanly and responsibly so you know you are eating the best our planet has to offer. You will never find any chemical, hormone, pesticide or antibiotics in our proteins. We call it our “never-ever” menu. FEEL GOOD FOOD We call our cuisine “feel good food” for several reasons. First, it’s good for you: nutritious and nourishing to the body without depriving you of flavor or satisfaction. Finally, it’s good for the planet, because we use eco-conscious purveyors and also implement environmentally friendly practices in our kitchen. Our food energizes the spirit and satisfies the senses, supporting the wellness of people and the planet. OUR STORIES Our team is made up of experienced industry professionals with a common goal of providing a fresh, healthy, delicious, community experience! Mitchell B. Robbins Co-Owner mitchell@robbinsgroup.org Boston native Mitchell Robbins has been an advocate of healthy living since he was young. With 25 years prior in the real estate industry, Robbins purchased the Wyndham Hotel Boca Raton with a vision of creating a community-based hotel with a core philosophy of wellness, adding a yoga studio with 33 classes, a fitness trainer, renovated pool and tropical courtyard, and TrendTea lounge. Mitchell desired to raise his family in a healthy community with dining options offering the freshest and most nutritious food, one where he and his wife, Allison, could bring their three children up knowing they would eat delicious, natural food with no hormones, chemicals or additives. After meeting Joey Giannuzzi, Farmer’s Table was born, which fit perfectly into Robbins’ plans for the Wyndham. Farmer’s Table seeks to create “community through food” with events and activities, including educational dinners, live music, kids’ programs and more. Joseph Giannuzzi Co-Owner joseph@farmerstableboca.com Joey Giannuzzi brings more than 25 years of restaurant experience to Farmer’s Table. Growing up in South Florida, he developed a dual passion for surfing and cooking as a teenager, working in restaurants by the age of 16, so he could surf during the day and cook at night. His love of cooking quickly took precedence and it wasn’t long before he started climbing the ranks, working with some of the area’s best chefs and restaurateurs at award-winning establishments including the health-based Green Gourmet in Delray Beach. Giannuzzi partnered with Mitchell Robbins to create Farmer’s Table, a restaurant that they believed would have a positive impact on the community and replace genetically-modified ingredients with great food once again. The restaurant’s clean approach to preparation—omitting deep fat frying, microwaving, processed foods, high fructose corn syrup and the like— truly distinguishes Farmer’s Table on the local dining scene. Chef Michael Schenk Culinary Director michael@farmerstableboca.com With over 34 years in the kitchen, Chef Michael Schenk has an extensive, international culinary background. Beginning in his native Germany, he took up Executive Chef in Michelin-starred establishments, Feinkost Kȁefer and Hotel Königshof. Upon moving across the Atlantic to the U.S., Schenk sought to broaden his culinary talents by taking on New York City’s vibrant and demanding palates with Executive Chef roles at Commonwealth Brewing Company and New York’s iconic Tavern on the Green. Continuing his tenure in New York, he worked alongside Rick Moonen at the well-known Oceana as the Chef de Cuisine where he developed his talent for working with sustainable seafood and seasonal ingredients. Schenk headed south to Florida in 2012 to lead the culinary division at the Polo Club of Boca Raton and later at Wycliffe Golf & Country Club in Wellington. 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. In September 2017, Schenk joined the Farmer’s Table team as Culinary Director where he provides a fresh take on the restaurant’s health conscious cuisine, creatively enhancing the Farmer’s Table’s dining experience. DID YOU KNOW… We follow the EWG’s sourcing guidelines. All produce served from their “Dirty Dozen” list is always purchased 100% organic. Copyright 2020 FARMER'S TABLE LLC | All Rights Reserved LICENSING CAREERS PRESS