The Cafe
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We’re 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 and enjoy life.
Mitchell Robbins (left) & Joey Giannuzzi (right)
Mitchell B. Robbins, Co-Owner
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 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 and children.
Farmer’s Table Philosophy
Our commitment to fresh, honest food begins with sourcing exceptionally clean ingredients from the best local farms so we know exactly where and how everything is produced. We believe the preparation and creation of a dish is just as important as the taste, which is why our focus is real food: fresh, healthy, delicious, satisfying dishes without excess fat, sodium or preservatives.
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. Furthermore, it's good for the community, as we support local farmers and artisans. 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.
Joseph Giannuzzi, Co-Owner
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.
Wilson Wieggel, Executive Chef
The seasonally inspired, globally influenced menus at Farmer’s Table are under the expert guidance of Executive Chef Wilson Wieggel. During his 28-year career in the food service industry, Wieggel has seen virtually every aspect of the restaurant business, from his roles as dishwasher and prep cook to general manager, bartender and executive chef at restaurants, bars, hotels and corporate chains. Wieggel has planned menus ranging from contemporary fine dining to fast casual, and he draws inspiration from living throughout the country.
Born in Croton-on-Hudson, N.Y., Wieggel first entered the industry in high school, when he got a part-time job making and delivering pizzas so he could buy a car. He graduated from the Culinary Institute of America in 1995 and went on to tour Europe, working in restaurants and enjoying the cuisine. After that, he “staged” at various restaurants in Manhattan, including Chanterelle, Aureole, Mesa Grill and Vong. “These years solidified my love for this business and opened my eyes to the endless possibilities this industry offers the hungry—those who are hungry both literally and figuratively.”
In 1996, Wieggel moved to South Florida and worked at several critically acclaimed restaurants, including Prezzo, Max’s Beach Place, My Martini Grille, Zazu City Grille and Henry’s, as well as The Hamlet Country Club in Delray Beach and CSI Hospitality in Lake Worth. He moved to Santa Fe, New Mexico, in 2009 to become executive chef of the AAA Four Diamond This Old House Restaurant.
Wieggel returned to South Florida in 2011 and worked as executive chef at Joey Giannuzzi’s The Green Gourmet. In 2013, Giannuzzi tapped Wieggel as executive chef for his new venture, with Mitchell Robbins, Farmer’s Table.
Now, Wieggel is excited to offer the community “high-quality, inventive, healthy cuisine with an affordable price point” at Farmer’s Table, including his personal favorites, Jumbo Chicken Chop “Tagine,” Pan-Seared Sea Scallops and Turkey “T-Bone.” Wieggel enjoys the “instant feedback and never-ending opportunities to become better” that come along with the role of chef, and he embraces the food philosophy, “Buy it with thought, cook it with care.”
He says that the cuisine at Farmer’s Table will always remain fresh yet recognizable: “We continue to evolve. We use time-honored culinary practices to create food that we can be proud of.”
The 42-year-old is currently engaged and lives in Lake Worth.
