Team
"it's music to my ears when I overhear my team sharing with the guests that the vegetable they are about to eat was harvested just this morning, it's that fresh!"
About the Farm: Rancho Patel
It all started with an heirloom tomato, half of which was discarded at one of the restaurants Chef Patel once worked at. The lack of appreciation for the disposed produce triggered him to build his own farm, and to demonstrate to his team the amount of effort and time that it would take to grow that heirloom tomato. In 2014, Ranch Patel was born. The two-acre farm in Homestead, Florida became the nucleus that would cultivate 35% of the produce offered in his restaurant's menu. The warm and humid climate in South Florida, similar to India's, allows for mangoes, eggplant, avocados, beets, and many other fruits, vegetables, and herbs typically used in Indian cuisine, to thrive and elevate the flavors found in Chef Patel's cuisine.