TEAM

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.

Spanish native Mohamed Alkassar began his culinary management career at Maison Blanche in Madrid before working for some of the most recognized hospitality groups in the Middle East. Genuine Hospital Group, where he met Chef de Cuisine Niven Patel at Michael’s Genuine in the Design District. 

Now, the duo is unstoppable as they open their 3rd restaurant of the year. Ghee Wynwood, 6 years in the making, is an especially important milestone for the pair and marks an exciting new chapter for both their team and the future of Ghee.

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.