"I WANT OUR GUESTS TO WALK INTO GHEE WITH THE SENSE OF ENTERING MY HOME. I WANT THEM TO FEEL AT HOME. I WANT THEM TO SMELL THE AROMAS AND SPICES...AND GET MORE ENGAGED WITH THEIR MEAL."
About Chef Niven Patel
Born in the South to traditional Indian parents, Chef Niven became inspired to cook when he was a child, composing menus for his family, and 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 Niven Patel became influenced by the variety of flavors and the people who were natives of 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.
"ONE OF MY COOKS GRABBED THIS PERFECT TOMATO, TOOK TWO SLICES OFF OF IT, AND THEN THREW THE OTHER HALF IN THE TRASH. AND I LOST IT.” IT WAS CLEAR TO CHEF NIVEN THAT HIS COOKS DIDN’T UNDERSTAND OR APPRECIATE WHAT WENT INTO GROWING THE PRODUCE THAT THEY USED. "SO I TOLD THEM, ‘YOU GUYS ARE ALL GOING TO COME TO MY HOUSE, AND WE’RE GOING TO START A FARM.’” - CHEF NIVEN
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 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 Niven's cuisine.