Why we created Farmer’s Table Express

Like so many people, we realize that sometimes, eating well can conflict with a busy lifestyle. We knew there had to be a better option for people who wanted to eat high-quality, healthy food, but didn’t have the time to prepare an entire meal for themselves or their whole family. Just because you work hard doesn’t mean you don’t deserve to maintain a high standard for what you eat.



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



We only serve sustainably harvested seafood.



As the seasons and their flavors change, so do our dishes.



We never use or cook with cream or butter.



All the meat we serve comes from animals that have never been given hormones or antibiotics, we call it “never ever” protiens. All our eggs are Cage-Free and fed a vegetarian diet with no hormones, pesticides, antibiotics or steroids.



We follow the EWG’s (Environmental Working Group) recommendations for buying Organic produce known as “The Dirty Dozen”.

Strawberries, Apples, Nectarines, Peaches, Celery, Grapes, Cherries, Spinach, Tomatoes, Bell Peppers, Cherry Tomatoes, Cucumbers.



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



We do not believe in zapping food nutrition, therefore we don’t use them.



Our BPA free vacuum sealed packaging gives you fresher, more nutritious meals and is completely safe for cooking.

Sealed Fresh for Lasting Quality

Our meals are vacuum sealed, which enables us to provide the freshest possible meals outside of a restaurant. This is because as soon as the food is made, we seal the items using a high powered vacuum sealing machine, ensuring that it will stay as fresh as possible for as long as possible.  It also makes it incredibly easy to prepare: just drop the package in boiling water, and your dish will be as fresh and vibrant as if you were to prepare it from scratch the same day.

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 recommendations for buying Organic produce known as “The Dirty Dozen”.
  • We do not deep fat fry or microwave anything.
  • Our philosophy is to serve sustainably 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.
  • 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.
  • 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 menu is created and driven by conscious, healthy, clean eating philosophies

The Owners


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, 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.

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.