Ghee Indian Kitchen

Chef Patel, who was born in the South to traditional Indian parents, has been motivated to cook since he was a boy, when he began preparing meals for his family, which included foods that he would prepare himself. Whenever they would devour his culinary masterpieces, he delighted in gratifying their taste senses. After working in The Cayman Islands, The Florida Keys, and Europe, Chef Patel got influenced by the range of cuisines and the people who were local to the many locations where he worked and studied across the world. The way in which local foods were influenced by their surroundings prompted him to push the boundaries of his farm to table culinary method to new heights of creativity. In the beginning, it all started with an heirloom tomato that was half-discarded at one of the restaurants where Chef Patel had previously worked. This apathy for discarded product inspired him to start his own farm and to show his colleagues just how much labor and time it takes to raise one heirloom tomato. Ranch Patel was established in 2014. It was on this two-acre farm in Homestead, Florida, that he began cultivating 35 percent of the vegetables used in his restaurant's menu, which formed the foundation of his business. Chef Patel's cuisine is enhanced by the warm and humid climate in South Florida, which is similar to that of India. This climate allows for the flourishing of mangoes, eggplants, avocados, beets, and a variety of other fruits, vegetables, and herbs that are traditionally used in Indian cuisine to enhance the flavors found in his dishes.