Farm-To-Table Garden
This garden was created for a restaurant seeking a deeper relationship between kitchen, land, and community. Designed to function as both a productive food garden and a place for gathering, it supports chefs, diners, and learners alike.
The landscape was organized as a series of garden rooms that invite movement and use. Perennial food systems form the backbone of the design, providing reliable harvests of fruits, herbs, flowers, and vegetables throughout the seasons. Ingredients are grown close to where they are prepared, allowing chefs to harvest distinctive, fresh elements directly from the garden.
Alongside its role in food production, the garden was shaped to host outdoor banquets and educational experiences. Paths and seating areas create space for people to linger, observe, and learn, while layered plantings demonstrate how productive landscapes can also be beautiful, resilient, and expressive.
Rather than serving as a display, the garden functions as a working landscape. It supports the daily rhythms of the restaurant while offering guests a tangible connection to the source of their food. Over time, it continues to deepen as plants mature and relationships between people, place, and nourishment take root.
