Farm-to-Fork Dining

At Farmhouse our mission is to support local artisanal and boutique producers who are conscious of what goes into their products and how they are produced. From farmers and fisherman to wine and spirits makers, our food is created through the sourcing of only the best ingredients. Our simple, flavorful and creative dishes are not only inspired by the ingredients themselves, but the network of friends who supply us with the quality ingredients that Farmhouse is known for.

Farmhouse’s close relationship with local farmers has developed over twenty years of weekly trips to the Santa Monica Farmers Market. “In 1998 I decided to begin sourcing as much of our produce as I could through local farms and farmers, and my weekly trips to the market began. Once we made a commitment to this philosophy, our cooking and routines were changed forever.”  – Farmhouse Owner and Executive Chef Rich Mead


During his 35 years of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded local organic farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy based seasonal cuisine.

Prior to creating Farmhouse, Mead founded, owned and acted as Executive Chef for several Southern California destination restaurants including Sage Restaurant in Newport Beach, Sage on the Coast in Newport Coast, Canyon Restaurant in Anaheim Hills and Seventeenth Café in Santa Monica. Throughout all his restaurant concepts including Farmhouse, Mead has been an integral part of the planning from concept creation to fruition and beyond, from in the kitchen to front of house, to design as well as active in developing the unique beverage program.

Mead is very active in local farms and philanthropic efforts. He has worked with Outstanding in the Field over the past few years to create food for seven of their farm to table dinners at various farms and vineyards in the area. He has participated as a guest chef for several farms to help celebrate their customer appreciation days and worked with other chefs to raise money for non-profit organizations such as Alex’s Lemonade Stand and the Santa Monica Farmer’s Market. Mead helped create the Green Feast, an annual farm dinner held at South Coast Farms in San Juan Capistrano to raise money for the Ecology Center.

He is also actively involved with the Culinary Liberation Front, working to educate the public and local chefs about how and why they can do better supporting the mantra of local and sustainable. Rich was named restaurateur of the year by the Orange County Business Journal in 2007, Orange County’s Chef of the Year at the 2017 Golden Foodie Awards and one of OC Weekly’s OC People of the Year in 2018.


Weiser Family Farms
Coleman Family Farms
Schaner Family Farms
Regier Family Farms
Life’s a Choke
Pudwill Family Farms
Peacock Farms
Jaime Farms
Harbor Fish Company
Tamia Family Farms
Tenerelli Orchards
McGrath Family Farm
Rutiz Family Farms
Windrose Farm
Clearwater Farms
Wong Farms
Rye Goods Co.
Smith Farms
Autonomy Farms
Tehachapi Heritage Grain Project
Santa Barbara Pistachio Company
Superior Seafood
Bread Artisan Bakery
Electric City Butcher
Blinking Owl Distillery
Close Up of Menu


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Front of Farmhouse Restaurant