Niven Patel is the kind of chef all cooks should aspire to become: tenacious, humble, and expressive — one who tells you what's important in life with each of his plates. He has turned the sprawling backyard of his house in Homestead into a farm that now feeds two locations of his Ghee Indian Kitchen, which specializes in the Western Indian cuisine on which he was raised. Moreover, he has trained and maintained a crack team of cooks who help him set a new standard for dining in Miami, all while opening two of the area's favorite restaurants within the span of a year without business partners, a public relations firm, or any of the bells, whistles, and shenanigans most places use to get you and your wallet through the door. Finally, Patel carefully balances serving refined, elevated versions of familiar Indian dishes with offering the country's vast array of cuisines that rarely see the light of day in the West. Hear that, James Beard Award people?