The Boca Raton’s vice president of culinary operations and group executive chef would know. Throughout his entire career, Roenbeck says it’s been common for chefs to find it challenging to create vegetable-based dishes that not only shine, but can take center stage as a main dish. By using a protein—say, beef or chicken or another meat— what’s naturally available is the umami factor, or a basic taste that ignites a savory sensation. To achieve that same satisfaction with a non-meat dish, which can lack umami, is to achieve a deeper level of culinary skill. Thankfully, the chefs at The Boca Raton were primed for the challenge.

After noticing recent patterns of more and more guests selecting vegetable-based meals, Roenbeck and the entire culinary team opened their menus to incorporate more plant-based options. They even noticed that some diners chose restaurants based on the quality and complexity of vegetable-centric selections. Roenbeck knew retooling the property’s menus would be the right move to satisfy today’s appetites.

Roenbeck also says that The Boca Raton adjusted its menus for other dietary needs. He noticed more inclination among restaurant-goers seeking customization when requesting gluten- or dairy-free dishes. When ordering coffee, for example, a plethora of dairy-based and non-dairy milk options—like oat, soy, and almond—are available at The Boca Raton.

At the end of the day, Roenbeck has members and guests to thank for continuing to expand and challenge the culinary team’s skills. “Our guests are well-traveled and well-read,” he says. “And they are coming to our restaurants with more knowledge. The days are gone when chefs would say, ‘This is how this dish is supposed to be, so take it like it is and no substitutions.’ Guests are making us better in the kitchen, and for that, we’re grateful.”