Main content starts here, tab to start navigating

"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 Chef Niven

Born in the South to traditional Indian parents, Chef Patel became inspired to cook since he was a child, composing menus for his family, featuring dishes that he would prepare for them. He always enjoyed satisfying their taste buds as they would savor his creations. As he traveled around the world working in The Cayman Islands, The Florida Keys, and studying in Europe, Chef Patel became influenced by the variety of flavors and the people who were natives to those places. The way in which local ingredients were impacted by their environment drove him to push the envelope in his farm to table approach to cooking.

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.