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  Farm to Table Experience
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By partnering with local growers, our mission is to secure the best, freshest, local, organic-when-possible, ingredients to cook for our customers. Our menu will change regularly to reflect what's best in each season.

We have a simple menu for a reason. Instead of purchasing dried pasta, we start with flour and eggs to make our pasta from scratch. Instead of purchasing frozen gnocchi, we peel the potatoes to make our own, fresh, light-and-fluffy, gnocchi. Our chefs create beautiful dishes with flavor that can only come from a recent harvest. When we are unable to secure a local ingredient, we will communicate that to our customers.

With the umbrella heading of a farm-to-table restaurant, our chefs are free to create dishes that cross into different ethnic cuisines. However, the majority of our meals are influenced by Italian and American tastes.


Chef Rennie is the owner of 12 Farms. He works diligently in both the front and back of the house, talking to customers, cooking, driving to various farms to pick up fresh ingredients, and the hundred other tasks that come with owning and running your own restaurant. After years of working in IT, Chef Rennie saw his culinary dream come to life on February 7, 2015 with the opening of 12 Farms, his first restaurant.

As a child, under the guidance of his Italian mother, Mariapia, Rennie learned to make pasta. She taught him how to make everything from scratch, as well as tend the ample family vegetable garden that fed them. This was Rennie's original farm-to-table experience!

To pay his way through college, Rennie worked in various restaurants. He loved all of the different roles: from waiter to expediter to sous chef. From these experiences, he knew that someday he had to open his own restaurant. In 2013, Rennie graduated from (ICE) Institute of Culinary Education in Manhattan after completing an internship with the exquisite Al Di La Trattoria in Park Slope, Brooklyn. Upon graduation, Rennie received the ICE Leadership Award.

rennieToday, Rennie works harder than ever, but enjoys every minute of it. The biggest satisfaction is interacting with his customers. Nothing is more fulfilling to this chef owner than to see customers return again and again to enjoy his food.

(Link to Rennie teaching his son how to make pasta for a third grade project on Italy.)




CHEF RANDELL HOLLINGSWORTH, Chef de Cuisine at 12 Farms Restaurant

Randy started working in restaurants at the age of 19 as an expediter at Red Lobster. He fell in love with the pace of a full service restaurant. He began to wait tables at a few fast casual restaurants as he studied for his culinary degree at Mid-Florida Tech in Orlando Florida. While in school, he began to cook professionally, first at a Mexican restaurant, then a Spanish Tapas bar called Case Tu Tu Tango in the heart of the Orlando restaurant scene. After a couple of years, Randy wanted to continue to expand professionally and started to work at Seasons 52, opening up the very first restaurant of that chain. “I learned the art of open stone grilling and ways to produce greater flavor without the need for heavy butter sauces or high calorie recipes.” After a couple of years, Randy crossed the streets and began work at Vines Grille and Wine Bar. Vines was a very well respected fine dining established restaurant in Orlando. Vines would buy the best product from around the world that we could find. Randy moved back to his home state of New Jersey in 2014 to help his family who opened a grilled cheese eatery in Princeton New Jersey. In March of 2017, Randy began working as a chef at 12 Farms. “I love the local product that we get to see in the Garden State. Even when I was working in Florida, it was a dream of mine to work with local food in New Jersey.” This is something that Randy has had a chance to do at 12 Farms, which tries to get as much produce, and proteins from the local farms. Randy is now the Chef de Cuisine at 12 Farms, and designs the menus and specials based on what is available locally. “His ability to extract the essential flavors from the proteins and vegetables without using excessive butter or seasoning is amazing. We are proud to be working with someone of his caliber.” - Rennie



We are excited to have Erica as part of the 12 Farms family. If you have eaten any of the desserts she's created for 12 Farms, you already know why! If you have yet to finish your meal at 12 Farms with one of her delectable creations, you certainly have something to look forward to! Her culinary journey began at the Institute of Culinary Education where she studied Baking and Pastry Arts and completed her program in April 2003. While a student at ICE, Erica secured an internship with Gail Watson Custom Cakes in New York City. During the 6 month experience, Erica created cakes for high profile clientele like Uma Thurman, Lawrence Fishburne and Matt Lauer. Her next move was to Wegman's, where she functioned as Team Lead and Cake Decorator for 6 years. Erica continued her work as a pastry chef and cake decorator by opening a business of her own specializing in wedding cakes, and personalized desserts for parties and events. In November of 2016, Erica joined us here at 12 Farms where she creates our dessert menu, designs the presentation of her creations and specializes in gluten-free and dairy free items to meet the needs of all clients while pleasing everyone's palate!



Chef Rennie B. is the youngest addition to the 12 Farms team, and a big help on weekend evenings. From squeezing oranges for juice on Sunday Brunch, to plating desserts and prepping for the other chefs, Chef Rennie B. is eager to learn and works hard. He is also very funny and a constant amusement to the staff.





120 North Main Street, Hightstown, New Jersey 08520 © 2014 www.12farms.com