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.
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.
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
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.
Chef Michael Schenk
Culinary Director
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.
Chef Bruce Feingold
Executive Chef, Farmer's Table Boca Raton
Bruce Feingold is the executive chef of Farmer’s Table in Boca Raton, Florida. A longtime name on the South Florida restaurant scene, he brings a plethora of knowledge and expertise to his role at Palm Beach County’s largest healthy dining destination. Prior to his arrival, Feingold was widely recognized for his take on New American cuisine as a longtime partner of Dada, Delray Beach’s eclectic restaurant and lounge. Through his career, he was won numerous awards including the World Cup of Pastry and the Citation of Excellence from the International Food & Wine Society. Feingold is also a large supporter of hunger-driven causes, partnering annually to help those within the surrounding community.
DID YOU KNOW…
We follow the EWG’s sourcing guidelines. All produce served from their “Dirty Dozen” list is always purchased 100% organic.
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