The Polo Club Of Boca Raton

Antonio Campolio, Director of Culinary and Dining Operations

The Polo Club of Boca Raton recently embarked on a major renovation that includes exciting changes to the Clubhouse – the heart of the club’s multiple culinary outlets. The plans include creating clean open spaces with more seating opportunities in the restaurants, adding outdoor covered seating and building a new upstairs terrace and lounge. Every element has been carefully considered, from lighting upgrades to kitchen equipment. Renovations are expected to be completed in 2026 and conducted in phases to minimally impact members.

“More than two years of planning took place before starting work on the clubhouse, time spent working with architects while considering dynamic shifts in our members’ needs. Ultimately, our goal is to set trends here, not to follow any,” offered Director of Culinary and Dining Operations, Antonio Campolio. “That includes deploying cutting-edge hospitality technology as part of our strategy.”

Alongside the physical enhancements is a complete culinary rebranding, which will better accommodate members and consider their dining preferences. For example, Steeplechase, the extensive buffet-style restaurant, will be reborn as a modern food hall by day – offering everything from Italian, sushi, deli, grill items and more – shifting into a sleek a la carte dining destination at night. The Crown Room, The Polo Club’s most upscale restaurant, will continue its Michelin-style service with luxury in-season delicacies, including fresh seafood from around the globe and white truffles in season. This restaurant will also benefit from an expanded kitchen. All restaurants will be modernized in some way as part of the project, creating exciting new dining and socializing opportunities for members.

One of the most exciting innovations in store is The Polo Farm. Repurposing unused land has created more than an acre of farmable land – adding new meaning to the farm to table concept while showcasing The Polo Club’s commitment to sustainability. Organic produce grown and served in the restaurants will include tomatoes, cucumbers, lettuce, berries, potatoes and more.

“We’re looking to plant anything that our chefs could desire – starting this season,” enthused Campolio, who noted The Polo Club is already home to 200 fruiting trees. “It’s so exciting to be part of this transformation – we can’t wait for the members to experience all that is in store.”

The Polo Club of Boca Raton, 5400 Champion Blvd., Boca Raton, 561-995-1200, poloclub.net

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